Milling flowchart

Fio. 2.—Typical process flowchart for (A) production of raw sugar at a cane factory (or mill), and (B) production of white cane sugar at the cane refinery. Note Variations occur from company to company extensive recycling is not shown. 

Fig. 6.5. A simplified flowchart of the heat recovery for the process water system of a paper mill.

The above indicates that, while a feed mill may be equipped with one or more pellet mills that are selected to handle the production capacity with the most common feed type, conditioning, die design, extrusion speed, and, potentially, post-treatment must be variable. This is accomplished by controls, variable speed drives, the availability of various dies, and an adaptable flowchart with diverters (circles in Fig. 6.5-6) for different process path selections. Installation of redundant equipment helps to chose the most effective system and maintaining production during machine modifications and maintenance. 

FIGURE 7.6 Flowchart of the typical dry-milling process of rice. Photograph depicts, from top to bottom and left to right, rough rice, rice hulls, brown rice, bran, head rice, second head, broken rice and rice flour. 

FIG U RE 7.12 Flowchart of the typical dry-milling process of sorghum or millets. Photograph depicts clockwise whole sorghum kernels, decorticated bran, and decorticated sorghum. 

In a flowchart, describe the milling steps commonly used to produce white polished rice. How do different rice classes and parboiling affect rice milling ... 

Why are oats considered the most difficult cereal to process by dry millers Draw a flowchart of the oat milling process. 

FIGURE 8.4 Flowchart of the wet-milling Martin process for the prodnction of wheat starch and vital gluten. (Adapted from Knight, J.W., and Olson, R.M. 1984. Chapter 15 in Starch Chemistry and Technology, R.L. Whistler et al. (eds.). Second edition. Academic Press, Orlando, FL.)... 

FIGURE 9.4 Flowchart of the milling process for the production of dry masa flour. 

The book would be incomplete withont a qnality control chapter. Chapter 15 details the most common quality control tests for raw grains, milled, and finished products. Chapter 16 covers of the production of the most popular traditional foods that are still the main sustenance for more than half of the world s population. The flowchart of the different traditional foods mannfactnred with simple utensils and tools in Asia, Latin America, Africa, and Enrope are detailed. 

FIGURE 7.6 Flowchart of the typical dry-milling process of rice.196... 

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