An original method for determining the dispersion of rye flour

Abstract

The article presents the results of research on the development of an original method for obtaining rye seed flour with single-grade 87% rye rough grinding and a quantitative assessment of its physico-chemical properties. Flour with such characteristics is obtained by depositing the stripped flour into the storage hopper from the pneumatic transport system, by increasing the gap between the stator and the rotor in the sluice gates of cyclone unloaders. In this case, the fine products leave the cyclone-unloader together with the exhaust air sent for cleaning. It was not possible to conduct a sieve analysis of the granulometric composition of the flour under study due to its extremely high dispersion, therefore, a sedimentation analysis method was used to determine the fineness of grinding.