Wplyw warunkow przygotowania nasion grochu i bobiku na skutecznosc i energochlonnosc procesu ich rozdrabniania.
1990
Kiryluk J.
In model experiments there were characterized the effect of moistening and drying or autoclaving as well as germinating of pea and faba beans on effectiveness of grinding and energy input during the process. It has been found that the increase of water contents in beans caused a higher energy input and lower effectiveness of grinding. High temperature drying and autoclaving of beans improved the effectiveness of process. Germination changed the milling properties of beans in a rather limited way. Moistening of beans to 10 or 20 percent of water content respectively for autoclaving at 0.1 MPa for 15 minutes and drying at 393 degrees K for 60 minutes permitted to lower energy input of grinding up to 15 percent (pea) and 30 percent (faba). The described conditions of preparation of beans slightly improved the effectiveness of the process.
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