MANUFACTURE AND EVALUATION OF A BAKERY-RESIDUES MILLING MACHINE FOR SNACKS PRODUCTION | ||||
| Zagazig Journal of Agricultural Research | ||||
| Article 49, Volume 43, Issue 6, November and December 2016, Page 2555-2565 PDF (300.69 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/zjar.2016.98065 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Amira M.N. Ibrahim  1; M. K. Abd El-Wahab2; M. A. Tawfik2; Y. S. Awadallah2; M. M. El-Kholy1
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| 1Agric. Eng. Res. Inst., Dokky, Egypt | ||||
| 2Agric. Eng. Dept., Fac. Agric., Zagazig Univ., Egypt | ||||
| Abstract | ||||
| The practical experiments were carried out to manufacture and evaluate the performance of locally manufactured bakery milling machine to reuse the bakeries residues for snacks production. The machine performance was evaluated under three different milling drum speeds of 2000, 2500, and 3000 rpm, corresponding to peripheral speeds of 10.47, 13.90 and 15.70 m/sec., respectively, three different concave clearances of 0.5, 1.0 and 1.5 mm, three different concave-hole diameters of 0.5, 1.0 and 1.5 mm and the number of swinging hammers 12, 15 and 18 for evaluating the machine performance taking into account the machine capacity and efficiency, specific energy consumption and operating cost. The obtained results revealed that, it is recommended to operate the milling machine at drum speed of 2500 rpm (13.90 m/sec.), concave clearance of 1.0 mm, concave-hole diameter of 1.0 mm and number of hammer of 18 to achieve the highest machine capacity of 13.6 kg/hr., machine efficiency of 96.6% with the lowest specific energy consumption of 94.11 kW.hr./Mg and the minimum operational cost of 1022.1 LE/Mg. | ||||
| Keywords | ||||
| Bread-residues; performance; evaluation; hammer mill and snacks | ||||
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