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KMID : 1024420140180040391
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Food Engineering Progress
2014 Volume.18 No. 4 p.391 ~ p.397
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Characteristics of Components of Wheat Bran Fractions at Various Grinding and Air Classification Conditions
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Lee Jae-Kang
Choi Yong-Seok
Kim Young-Wha
Kang Min-Soo
Ryu Gi-Hyung
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Abstract
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Using an air-classifier system equipped with both ultra-fine grinding and air-classification, wheat bran was groundat a mill speed (MS) of 3,800, 4,800, 5, 800 rpm and a separator reverse wheel speed (SRWS) of 2,500, 3,000,3,500 rpm. Ground barn was classified by air classifier reverse wheel speed (ARWS) of 200, 400, 600 rpm. Theeffects of MS, SRWS and ARWS on the characteristic of air-classified bran were examined by a three-level, three-factor full factorial experimental design and a response surface regression analysis. The crude protein content was11.87-14.08% in the coarse fraction. In addition, it was significantly influenced by the MS (P<0.05) and the SRWS(P<0.01). The crude ash content was 4.08-4.79% in the fine fraction, and 3.51-4.24% in the coarse fraction. Thefine fraction had a significant probability (P<0.01) in terms of the MS, SRWS and ARWS. The coarse fraction wasinfluenced by the MS (P<0.01), SRWS (P<0.01) and ARWS (P<0.05). The fat content was 4.56-5.05% in the finefraction, which had a high significant probability (P<0.01) in terms of the MS, SRWS and ARWS. The total starchcontent was 22.47-30.94% in the fine fraction, and 9.35-16.83% in the coarse fraction. In both the fine and coarsefractions, the total starch content was significantly influenced by the MS and ARWS (P<0.01). The relationshipbetween the ultra-fine grinding air classification process parameters for wheat bran and the components of the frac-tions were investigated in this study.
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KEYWORD
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ultra-fine grinding mill, air classification, wheat bran, response surface regression analysis
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