Maize germ recovery and quality using the intermittent milling and dynamic steeping process

The intermittent milling and dynamic steeping (IMDS) process is an alternative method developed for wet milling of maize. In this process, the steeping stage can be reduced to 5 h by soaking maize in water at 60°C for 2 h and cracking the kernels to remove solution components diffusional barriers with minimum germ damage. Maize was dynamically steeped in solutions with 0.0, 0.1, and 0.2% sulphur dioxide (SO2) and 0.00, 0.55% lactic acid. Germ recovery, germ damage, fibre in germ, oil content and uncracked kernels were determined. A conventional steeping procedure was also performed. Germ recovery was higher for all tests using both SO2 and lactic acid than for the others with best germ yield for concentrations of 0.2% SO2 and 0.55% lactic acid. Germ damage ranged from 7.4 to 18.2% for all tests. The presence of lactic acid in the steeping solution decreased the amount of fibre in germ fraction. Germ oil content ranged from 39.3% (0-0% SO2, 0.55% lactic acid) to 44.0% (0.2% SO2, 0.55% lactic acid) for all treatments using IMDS. The smallest difference was 5.5% between IMDS (0.2% SO2, 0.55% lactic acid) and the conventional 36 h steeping process. An average of 1.3% of kernels remained uncracked after IMDS process. © 2002 Silsoe Research Institute. Published by Elsevier Science Ltd. All rights reserved.

Use of high energy ball milling on the sintering optimization of alumina ceramics

In this work, the effect of the milling time on the densification of the alumina ceramics with or without 5wt.%Y 2O 3, is evaluated, using high-energy ball milling. The milling was performed with different times of 0, 2, 5 or 10 hours. All powders, milled at different times, were characterized by X-Ray Diffraction presenting a reduction of the crystalline degree and crystallite size as function of the milling time increasing. The powders were compacted by cold uniaxial pressing and sintered at 1550°C-60min. Green density of the compacts presented an increasing as function of the milling time and sintered samples presented evolution on the densification as function of the reduction of the crystallite size of the milled powders. © (2010) Trans Tech Publications.

Efficiency evaluation of ZrB2 incorporation in the MgB 2 matrix phase using high-energy milling

The present study suggests the use of high energy ball milling to mix (to dope) the phase MgB2 with the AlB2 crystalline structure compound, ZrB2, with the same C32 hexagonal structure than MgB 2, in different concentrations, enabling the maintenance of the crystalline phase structures practically unaffected and the efficient mixture with the dopant. The high energy ball milling was performed with different ball-to-powder ratios. The analysis of the transformation and formation of phases was accomplished by X-ray diffractometry (XRD), using the Rietveld method, and scanning electron microscopy. As the high energy ball milling reduced the crystallinity of the milled compounds, also reducing the size of the particles, the XRD analysis were influenced, and they could be used as comparative and control method of the milling. Aiming the recovery of crystallinity, homogenization and final phase formation, heat treatments were performed, enabling that crystalline phases, changed during milling, could be obtained again in the final product. © (2010) Trans Tech Publications.

High-yield direct synthesis of Mg 2FeH 6 from the elements by reactive milling

Magnesium complex hydrides as Mg 2FeH 6 are interesting phases for hydrogen storage in the solid state, mainly due to its high gravimetric and volumetric densities of H2. However, the synthesis of this hydride is not trivial because the intermetallic phase Mg2Fe does not exist and Mg and Fe are virtually immiscible under equilibrium conditions. In this study, we have systematically studied the influence of the most important processing parameters in reactive milling under hydrogen (RM) for Mg 2FeH 6 synthesis: milling time, ball-to-powder weight ratio (BPR), hydrogen pressure and type of mill. Low cost 2Mg-Fe mixtures were used as raw materials. An important control of the Mg 2FeH 6 direct synthesis by RM was attained. In optimized combinations of the processing parameters, very high proportions of the complex hydride could be obtained. © (2011) Trans Tech Publications.

Effect of ball milling on structural and physicochemical characteristics of cassava and Peruvian carrot starches

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Multi-choice mixed integer goal programming optimization for real problems in a sugar and ethanol milling company

Goal Programming (GP) is an important analytical approach devised to solve many realworld problems. The first GP model is known as Weighted Goal Programming (WGP). However, Multi-Choice Aspirations Level (MCAL) problems cannot be solved by current GP techniques. In this paper, we propose a Multi-Choice Mixed Integer Goal Programming model (MCMI-GP) for the aggregate production planning of a Brazilian sugar and ethanol milling company. The MC-MIGP model was based on traditional selection and process methods for the design of lots, representing the production system of sugar, alcohol, molasses and derivatives. The research covers decisions on the agricultural and cutting stages, sugarcane loading and transportation by suppliers and, especially, energy cogeneration decisions; that is, the choice of production process, including storage stages and distribution. The MCMIGP allows decision-makers to set multiple aspiration levels for their problems in which the more/higher, the better and the less/lower, the better in the aspiration levels are addressed. An application of the proposed model for real problems in a Brazilian sugar and ethanol mill was conducted; producing interesting results that are herein reported and commented upon. Also, it was made a comparison between MCMI GP and WGP models using these real cases. © 2013 Elsevier Inc.

Chemical composition and metabolizable energy values of corn germ meal obtained by wet milling for layers

An experiment was carried out to determine the chemical composition, metabolizable energy values, and coefficients of nutrient digestibility of corn germ meal for layers. The chemical composition of corn germ meal was determined, and then a metabolism assay was performed to determine its apparent metabolizable energy (AME) and apparent metabolizable energy corrected for nitrogen (AMEn) values and its dry matter and gross energy apparent metabolizability coefficients (CAMDM and CAMGE, respectively). In the 8-day assay (four days of adaptation and four days of total excreta collection), 60 29-week-old white Lohman LSL layers were used. A completely randomized experimental design, with three treatments with five replicates of four birds each, was applied. Treatments consisted of a reference diet and two test diets, containing 20 or 30% corn germ meal. Results were submitted to analysis of variance and means were compared by the Tukey tests at 5% probability level. The chemical composition of corn germ meal was: 96.39% dry matter, 49.48% ether extract, 1.87% ashes, 7243 kcal gross energy/kg, 11.48% protein, 0.19% methionine, 0.21% cystine, 0.48% lysine, 0.40% threonine, 0.72% arginine, 0.35% isoleucine, 0.83% leucine, 0.57% valine, and 0.37% histidine, on as-fed basis. There were no statistical differences in AME, AMEn, CAMDM, and CAMGE values with the inclusion of 20 and 30% corn germ meal in the diets. On dry matter basis, AME, AMEn, CAMDM, and CAMGE values of corn germ meal were: 4,578 and 4,548 kcal/kg, 4,723 and 4,372 kcal/kg, 64.95 and 61.86%, respectively.

Modeling heat transfer in die milling

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Application of acoustoelasticity to measure the stress generated by milling in ASTM A36 steel plates

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Physical-chemical characterization and wet milling yield of four maize hybrids

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Effect of ball milling on the physicochemical characteristics of Peruvian carrot and cassava starches

Peruvian carrot and cassava starches were ground in a ball mill for 4, 8, 16, and 32 h and their structural and physicochemical characteristics were determined. Results obtained from HPAEC-PAD, GPC, and amylose content indicated a breaking of hydrogen bounds and α-(1 [RIGHTWARDS ARROW] 6) linkages of the starch molecules after treatment. X-ray diffractograms showed that the milling provided a reduction in the crystalline area of the starch granules. Most of the starch granules displayed agglomeration after 4 h of milling, when observed under a scanning electron microscope, and after 16 h a shapeless mass was observed for Peruvian carrot starch. Solubility and water absorption capacity of the starches increased with an increase in the milling time, while RVA profiles showed a progressive reduction of peak, breakdown, and final viscosities, as well as the development of initial viscosity. Gelatinization temperatures and enthalpies were reduced. Prolonged ball milling accelerated the enthalpy relaxation in both starches. These results confirmed a partial gelatinization of the starches, which was 82.6% for Peruvian carrot and 65.4% for cassava starches after 32 h of milling. The Peruvian carrot starch was more affected by the ball milling because of both its lower amylose content and the defects in its crystalline structure

Avaliação microbiológica e bromatológica da silagem ácida obtida de resíduos da indústria de filetagem de tilápia do Nilo (Oreochromis niloticus)

The experiment constituted in evaluating the acid silage prepared from Nile tilapia (Oreochromis niloticus) filletage industry residues. This silage was prepared in a filetage industry through the residues milling and 5% of ascetic acid addition and stock piling in a period up to until 201 days. Storaged silages in a period of 7, 12, 22, 27, 41, 48, 61, 75, 84, 91, 96, 110, 140, 151, 181, 187 and 201dias were evaluated. Bromatologics analyses of rude protein(PB), etereal extract (EE), humidity (UM), ashes (CZ) and microbiological analyses of Salmonella, total coliforms, faecals and Escherichia coli of the storaged silages in a period of 7, 91 and 201 days were realized. The pH was evaluated in all the storaged periods. Differences (P > 0.05) in the substance of PB, EE, UM and CZ were not observed. A linear increase in PH was observed, being stabilizing in plateau of 4.74. In relation to the microbiological analysis the presence of Salmonella, total coliforms, faecals and E. Coli were not found. Was concluded that the acid silage gotten from tilapia filetage residues produced with the use of 5% ascetic acid can be stored during 201 days without having Salmonella, total coliforms and faecals proliferation.

Resíduos e subprodutos agroindustriais e grãos como substratos para produção do fungo entomapatogênico Lecanicillium lecanii

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Digestibility and metabolizable energy of maize gluten feed for dogs as measured by two different techniques

Maize gluten feed (MGF) is a co-product of wet milling of maize, and is composed of structures that remain after most starch, gluten and germ has been extracted from the grain. Although currently used in dog foods, its digestibility and energy values have not been documented. Two techniques were used to determine nutrient digestibility of MGF for dog foods. Both techniques used extruded diets fed to Beagle dogs, with six replicates per diet. The first study used a difference method in which 300 g/kg of a reference diet was replaced by MGF. Based on the difference method, the coefficient of total tract apparent digestibility (CTTAD) of MGF was 0.53 for dry matter (DM), 0.69 for crude protein (CP), 0.74 for fat, 0.99 for starch, and 0.55 for gross energy (GE). The calculated metabolizable energy (ME) of MGF was 7.99 MJ/kg (as-fed). The second study used a regression method and included a basal diet and a basal diet with 70, 140 and 210 g MGF/kg of diet (as a substitute for maize starch). Maize gluten feed inclusion resulted in a linear reduction of CTTAD of DM (R(2)=0.99; P<0.001), CP (R(2)=0.95; P=0.002), fat (R(2)=0.87; P=0.009). starch (R(2)=0.81; P<0.001), and GE (R(2)=0.99; P<0.001). Faecal production increased linearly from 56 g to 107 g/dog/d (R(2)=0.99; P<0.001), with a linear reduction of faecal DM (R(2)=0.99: P<0.001) and a linear increase in faecal lactic acid concentration (P<0.02). Both urine (R(2)=0.77; P=0.029) and faeces (R(2)=0.92: P=0.019) showed a linear reduction in pH. Results of ingredient MAD obtained by the regression and difference methods were close (6% or less of variation) for CP, fat, and starch, and also for ME content (1.4% higher for the difference method), but the two methods disagreed on calculated CTTAD of DM and organic matter. The high dietary fiber content of MGF (382 g/kg) may explain the low digestibility of this ingredient. Maize gluten feed could be a useful ingredient for formulations designed to have low energy or reduce the urine pH of dogs. (C) 2011 Elsevier B.V. All rights reserved.

Características físico-químicas do grão de cultivares de arroz em função da adubação nitrogenada

Rice (Oryza sativa L.) stands out as a staple food of the world population due to important nutritional properties. However, rice physico-chemical parameters vary according to genotype and management, for example, the use of nitrogen fertilizer. The aim of this work was to evaluate physico-chemical parameters of grains from thirteen cultivars of upland rice under supplemental sprinkler irrigation and fertilized with different nitrogen rates by topdressing (0, 40, 80, 120 and 160 kg ha(-1)). Parameters such as milling efficiency, commercial grade, gelatinization temperature, as well as total nitrogen and crude protein contents of grains were evaluated. Nitrogen fertilization positively influences the whole grain yield, especially IAC 25 and BRS Colosso. BRS Aroma, IAC 202, IAC 500, BEST 2000, Curinga and Baldo have a high percentage of broken grains. The cultivars Baldo and Carnaroli (appropriate for Italian cuisine), IAC 25 and Caiapo are classified as long grain and the others, as long-thin. The cultivars, except CIRAD 141, displayed grain gelatinization temperature between intermediate and low, providing quick cooking. The grain content protein varies among cultivars, and it can be increased with nitrogen fertilization.