Effect of Milling Methods on Flow Properties of Whole Pearl Millet Flours

In recent years, there has been interest in the use of pearl millet as flour for human consumption due to its nutritional quality and gluten-free nature. However, studies on the particle level that relates to its processing and handling are limited. The effect of different milling methods (roller mi...

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Main Author:	Del C., Berta G.
Other Authors:	Espinal, Raúl
Format:	Tesis
Language:	Inglés
Published:	Zamorano: Escuela Agrícola Panamericana 2024
Subjects:	Density flowability particle shape particle size physicochemical properties
Online Access:	https://bdigital.zamorano.edu/handle/11036/7724

id	ZAMORANO7724
record_format	dspace
spelling	ZAMORANO77242024-01-11T10:57:10Z Effect of Milling Methods on Flow Properties of Whole Pearl Millet Flours Del C., Berta G. Espinal, Raúl Campabadal, Carlos Siliveru, Kaliramesh Density flowability particle shape particle size physicochemical properties In recent years, there has been interest in the use of pearl millet as flour for human consumption due to its nutritional quality and gluten-free nature. However, studies on the particle level that relates to its processing and handling are limited. The effect of different milling methods (roller mill, pin mill, and hammer mill) on the particle size distribution and flowability of pearl millet flour was evaluated. The physicochemical properties (moisture, water activity, ash content, and damaged starch), particle size distribution, and shape characteristics were investigated and correlated with flow properties. Flowability was measured in terms of bulk, dynamic, and friction flow properties using the FT4 powder rheometer. Pin mill and hammer mill exhibited the highest bulk density (537.83 and 555.26 kg/m³) and tapped density (641.71 and 670.13 kg/m³). No differences were found for true density, compressibility index, and Hausner ratio among the three different milling methods. However, when the flour was subjected to an applied normal stress, the compressibility percentage was significantly higher for pin mill and hammer mill. Roller mill had the best permeability at different applied normal stresses and lower energy consumption during the stability test at different blade velocities. Pin mill and hammer mill flours are more susceptible to different air velocities, presenting the best aerated energy (573.33mJ and 544.34 mJ), aeration ratio (2.25 and 2.34), and normalized aeration sensitivity (0.070 and 0.068). The three milling methods showed the same behavior for wall friction angle at different applied pressures. The results of this study showed the importance of milling methods to achieve better flow behavior of pearl millet flour during processing and storage. 2024-01-11T16:55:44Z 2024-01-11T16:55:44Z 2023 Thesis https://hdl.handle.net/11036/7724 eng Copyright Escuela Agrícola Panamericana, Zamorano https://creativecommons.org/licenses/by-nc-nd/3.0/es/ application/pdf Zamorano: Escuela Agrícola Panamericana
institution	Universidad Zamorano
collection	Biblioteca Digital Zamorano
language	Inglés
topic	Density flowability particle shape particle size physicochemical properties
spellingShingle	Density flowability particle shape particle size physicochemical properties Del C., Berta G. Effect of Milling Methods on Flow Properties of Whole Pearl Millet Flours
description	In recent years, there has been interest in the use of pearl millet as flour for human consumption due to its nutritional quality and gluten-free nature. However, studies on the particle level that relates to its processing and handling are limited. The effect of different milling methods (roller mill, pin mill, and hammer mill) on the particle size distribution and flowability of pearl millet flour was evaluated. The physicochemical properties (moisture, water activity, ash content, and damaged starch), particle size distribution, and shape characteristics were investigated and correlated with flow properties. Flowability was measured in terms of bulk, dynamic, and friction flow properties using the FT4 powder rheometer. Pin mill and hammer mill exhibited the highest bulk density (537.83 and 555.26 kg/m³) and tapped density (641.71 and 670.13 kg/m³). No differences were found for true density, compressibility index, and Hausner ratio among the three different milling methods. However, when the flour was subjected to an applied normal stress, the compressibility percentage was significantly higher for pin mill and hammer mill. Roller mill had the best permeability at different applied normal stresses and lower energy consumption during the stability test at different blade velocities. Pin mill and hammer mill flours are more susceptible to different air velocities, presenting the best aerated energy (573.33mJ and 544.34 mJ), aeration ratio (2.25 and 2.34), and normalized aeration sensitivity (0.070 and 0.068). The three milling methods showed the same behavior for wall friction angle at different applied pressures. The results of this study showed the importance of milling methods to achieve better flow behavior of pearl millet flour during processing and storage.
author2	Espinal, Raúl
author_facet	Espinal, Raúl Del C., Berta G.
format	Tesis
author	Del C., Berta G.
author_sort	Del C., Berta G.
title	Effect of Milling Methods on Flow Properties of Whole Pearl Millet Flours
title_short	Effect of Milling Methods on Flow Properties of Whole Pearl Millet Flours
title_full	Effect of Milling Methods on Flow Properties of Whole Pearl Millet Flours
title_fullStr	Effect of Milling Methods on Flow Properties of Whole Pearl Millet Flours
title_full_unstemmed	Effect of Milling Methods on Flow Properties of Whole Pearl Millet Flours
title_sort	effect of milling methods on flow properties of whole pearl millet flours
publisher	Zamorano: Escuela Agrícola Panamericana
publishDate	2024
url	https://bdigital.zamorano.edu/handle/11036/7724
work_keys_str_mv	AT delcbertag effectofmillingmethodsonflowpropertiesofwholepearlmilletflours
_version_	1808118782724407296

Effect of Milling Methods on Flow Properties of Whole Pearl Millet Flours

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