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Idiomas disponibles
Idiomas disponibles
Appendix 1 :
Conditioning the wheat
Instruction manual
02/2017
Laboratory Mill CD 2
Example:
Calculation for the quantity of water to add to the 16.5% level
(for 17.5% level, follow' same line).
Making a run with wheat having a moisture content A %
(A % < 16.5 %), for example 10 %, to 16.5 % which is the moisture
content for the milling test, does not mean that it will be necessary
to add:
16.5 % — A %
For example, 16.5 % — 10 = 6.5 % moisture, or 6.5 ml per 100 g of
wheat
■ In fact, the composition of the product is written:
Dry matter (%) + Initial moisture content A (%) = 100
If one wishes to increase the moisture content % of the product to
16.5 %, the amount of water to add must take into account the
amount of dry matter to dampen in order to reach the correct final
moisture content.
The amount of water is given by the following equation:
A
+
X
----------------------------- -
MS
+
A
+
X
or
16 5
,
X
=
---------------------------- A
83 5
,
or again
X
=
16 5 A
,
■ For example: conditioning wheat from 10 to 16.5 % moisture
content
Quantity of water to add per 100 g
16 5
,
X
=
------------------------- - 10
83 5
,
1485
–
X
=
------------ - 10
83 5
,
or
X
=
16 5 10
,
16 5
,
=
------------ -
100
MS
–
1 2
–
,
90
–
–
=
17 8 10
,
=
7 8ml
,
–
1 2
,
=
6 5
,
1 2
,
GB
=
7 8ml
,
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