<abstract xmlns="http://www.w3.org/1999/xhtml"><p>The aim of this work was to study the particle size distribution of micronized oat bran. An impact classified mill was used to pulverizing. Before the pulverizing raw material was sterilized using overheated steam at 150°C during 3.5 min. The moisture of bran after sterilization decreased from 7.2 to about 3.9%. Five speeds of the rotor disc were used: 2600, 2970, 3340, and 3710 rpm. For each speed of the rotor disc the following speeds of classifier wheel were applied: 480, 965, 1450, 1930, 2410 and 2890 rpm. The particle size distribution of oat bran layer was measured by laser light scattering. Moreover, the sense of touch of coarse particles of micronized oat bran on a tongue was assessed according to five point scale. The largest fragmentation of the oat bran was obtained at a disc speed of 3710 rpm and at a classifier rotation speed of 1930 rpm, whereas the most coarse particles were obtained when these parameters were 3340 rpm and 480 rpm, respectively. On the other hand, the highest uniformity in size of particles in size was observed when the lowest speed of disc and classifier were used. Moreover, for the most samples the pulverized particles of oat bran were almost not discernible on tongue.</p></abstract>

The aim of this work was to study the particle size distribution of micronized oat bran. An impact classified mill was used to pulverizing. Before the pulverizing raw material was sterilized using overheated steam at 150°C during 3.5 min. The moisture of bran after sterilization decreased from 7.2 to about 3.9%. Five speeds of the rotor disc were used: 2600, 2970, 3340, and 3710 rpm. For each speed of the rotor disc the following speeds of classifier wheel were applied: 480, 965, 1450, 1930, 2410 and 2890 rpm. The particle size distribution of oat bran layer was measured by laser light scattering. Moreover, the sense of touch of coarse particles of micronized oat bran on a tongue was assessed according to five point scale. The largest fragmentation of the oat bran was obtained at a disc speed of 3710 rpm and at a classifier rotation speed of 1930 rpm, whereas the most coarse particles were obtained when these parameters were 3340 rpm and 480 rpm, respectively. On the other hand, the highest uniformity in size of particles in size was observed when the lowest speed of disc and classifier were used. Moreover, for the most samples the pulverized particles of oat bran were almost not discernible on tongue.

The Study of Particle Size Distribution of Micronized Oat Bran Layer

Department of Thermal Technology and Food Process Engineering

Department of Mechanics and Applied Computer Science

Department of Food Engineering and Machines

Agricultural Engineering

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

{"article-title":"The Study of Particle Size Distribution of Micronized Oat Bran Layer"}

The aim of this work was to study the particle size distribution of micronized oat bran. An impact classified mill was used to pulverizing. Before the...

The Study of Particle Size Distribution of Micronized Oat Bran Layer

Publicado en línea: 30 jun 2020

Páginas: 45 - 54

Recibido: 01 abr 2020

Aceptado: 01 may 2020

DOI: https://doi.org/10.1515/agriceng-2020-0016

Palabras clave
oat bran, micronization, ultra-fine grinding, particle size distribution, sensory evaluation

© 2020 Dariusz Dziki et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

The Study of Particle Size Distribution of Micronized Oat Bran Layer

Publicado en línea: 30 jun 2020

Páginas: 45 - 54

Recibido: 01 abr 2020

Aceptado: 01 may 2020

DOI: https://doi.org/10.1515/agriceng-2020-0016

Palabras claveoat bran, micronization, ultra-fine grinding, particle size distribution, sensory evaluation

© 2020 Dariusz Dziki et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Palabras clave
oat bran, micronization, ultra-fine grinding, particle size distribution, sensory evaluation