Seed structure wheat grain

Panda investigated the performance of IMC in fluid-bed drying of sand particles, mustard seeds, and wheat grains [19]. The structure of the IMC system for the fluid-bed dryer is depicted in the block diagram shown in Figure 57.6. In this study, IMC uses a process-model transfer function (GJ parallel to the actual plant transfer function (Gp). 

Panda investigated the performance of IMC in fluid-bed drying of sand particles, mustard seeds, and wheat grains [19], The structure of the IMC system for the fluid-bed dryer is depicted in the block diagram shown in Figure 49.6. In this study, IMC uses a process-model transfer function (Gm) parallel to the actual plant transfer function (Gp). A filter is used in the control system to ensure robustness in performance. The exit-air temperature is used for set-point tracking by the IMC. If the system is performed without any oscillations, the overshoots will be tolerable, there will be no offset, and the control scheme will be effective and respond rapidly as described by Panda [19]. 

The enzymes in wheat, and hence in flour, that often cause problems in the bakery are present in the seed to make nutrient available to the seed. Similarly, this is why sprouted wheat causes problems if it is allowed to get into flour. Thus, the a-amylase is low in mature wheat grains but rises rapidly on germination. In bread, a low, but not too low, level of a-amylase is desirable since it produces sugars to feed the yeast and opens up the structure. Deliberate additions of malt flour were once common, but are now rarely made, to increase the amylase level. 

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