Determination of flourmill roll groove depth, machining time and power consumption by using computer aided spreadsheet

Gangadharappa, G. H. and Basavaraj, Mundalamani (2009) Determination of flourmill roll groove depth, machining time and power consumption by using computer aided spreadsheet. Journal of Food Science and Technology, 46 (4). pp. 388-391.

PDF jsft_2009_46(4)_388-.pdf Restricted to Registered users only Download (133kB)

Abstract

In roller flour milling fluted and polished rolls are used to produce wheat-milled products. Corrugation shape, numbers, depth and angle are the roll properties, which influence milling extractions. Determining the corrugation depth considering profile angles and number of grooves decide land width, which is only a measurable parameter on the roll. A simulation program which was hitherto unavailable for the benefit of milling engineers was developed to determine groove depth, machining time and energy consumption for roll grooving operation by considering Excel's built in functions and capabilities. Mathematical formulae and logic functions were used to determine depth of cut, machining time and energy consumption during roll grooving operation. Spreadsheet calculated arc length, land width and machining time values were compared with AutoCAD values and observed errors of 0.07%, 4.2-20.9% and 2.6-8.5%, respectively. Extension of this simulator work to other sections of flourmill makes it possible to improve effectiveness of grinding and milling process.

Item Type:	Article
Uncontrolled Keywords:	Milling, Spreadsheet, Corrugation, Machining time, Groove depth, Energy consumption
Subjects:	600 Technology > 08 Food technology > 04 Milling
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	26 Jun 2009 04:46
Last Modified:	18 Nov 2016 10:16
URI:	http://ir.cftri.res.in/id/eprint/9118

Actions (login required)

View Item