Flour fortification efficiency at the flour mill

2021 ◽  
Vol 30 (10) ◽  
pp. 52-54
Author(s):  
L.V. Vanina ◽  
Keyword(s):  
Production Program ◽  
Flour Mill ◽  
Fortified Flour ◽  
Flour Production

The article discusses the process of flour fortification with vitamin and mineral complexes. The ways of implementation and expansion of the fortified flour production program are analyzed and indicated. The analysis conducted by the authors showed the effectiveness of introducing premixes into flour precisely at a flour mill.

Modeling And Optimization Of The Construction Organization's Production Program

2020 ◽  
pp. 49-56
Keyword(s):  
Software Package ◽  
Target Function ◽  
Optimization Models ◽  
Labor Resource ◽  
Production Program ◽  
Construction Organizations ◽  
Source Data ◽  
Labor Resources ◽  
Construction Organization ◽  
Planning Production

In the article, the author considers the problems of complex algorithmization and systematization of approaches to optimizing the work plans of construction organizations (calendar plans) using various modern tools, including, for example, evolutionary algorithms for "conscious" enumeration of options for solving a target function from an array of possible constraints for a given nomenclature. Various typical schemes for modeling the processes of distribution of labor resources between objects of the production program are given, taking into account the array of source data. This data includes the possibility of using the material and technical supply base (delivery, storage, packaging) as a temporary container for placing the labor resource in case of released capacity, quantitative and qualification composition of the initial labor resource, the properties of the construction organization as a counterparty in the contract system with the customer of construction and installation works etc. A conceptual algorithm is formed that is the basis of the software package for operational harmonization of the production program ( work plans) in accordance with the loading of production units, the released capacities of labor resources and other conditions stipulated by the model. The application of the proposed algorithm is most convenient for a set of objects, which determines the relevance of its implementation in optimization models when planning production programs of building organizations that contain several objects distributed over a time scale.

Japan's Salt Production Program Hits Snags

1939 ◽  
Vol 8 (23) ◽  
pp. 276-278
Author(s):  
John R. Stewart
Keyword(s):  
Production Program ◽  
Salt Production

Evaluation of Cardiorespiratory Fitness of Flour Mill Workers

2020 ◽  
Author(s):  
AMBREEN FATIMA ◽  
Asmita Dujawara ◽  
Sonam Kumari
Keyword(s):  
Cardiorespiratory Fitness ◽  
Flour Mill

scholarly journals Features of conducting audits of grain suppliers for the flour mill

2020 ◽  
Vol 613 ◽  
pp. 012043
Author(s):  
N B Guber ◽  
N I Morozova ◽  
M N Shkolnikova ◽  
F H Smolnikova ◽  
O A Isabekova ◽  
...  
Keyword(s):  
Flour Mill

scholarly journals Wheat Grinding Process with Low Moisture Content: A New Approach for Wholemeal Flour Production

Processes ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 32
Author(s):  
Waleed H. Hassoon ◽  
Dariusz Dziki ◽  
Antoni Miś ◽  
Beata Biernacka
Keyword(s):  
Particle Size ◽  
Moisture Content ◽  
Average Particle Size ◽  
Average Particle ◽  
Grinding Process ◽  
Mixing Properties ◽  
New Approach ◽  
Grain Moisture ◽  
Flour Production ◽  
And Storage

The objective of this study was to determine the grinding characteristics of wheat with a low moisture content. Two kinds of wheat—soft spelt wheat and hard Khorasan wheat—were dried at 45 °C to reduce the moisture content from 12% to 5% (wet basis). Air drying at 45 °C and storage in a climatic chamber (45 °C, 10% relative humidity) were the methods used for grain dehydration. The grinding process was carried out using a knife mill. After grinding, the particle size distribution, average particle size and grinding energy indices were determined. In addition, the dough mixing properties of wholemeal flour dough were studied using a farinograph. It was observed that decreasing the moisture content in wheat grains from 12% to 5% made the grinding process more effective. As a result, the average particle size of the ground material was decreased. This effect was found in both soft and hard wheat. Importantly, lowering the grain moisture led to about a twofold decrease in the required grinding energy. Moreover, the flour obtained from the dried grains showed higher water absorption and higher dough stability during mixing. However, the method of grain dehydration had little or no effect on the results of the grinding process or dough properties.

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