I am interested in grinding wheel technology for food grinding application. The targeted materials to be grind are spices, cereal grains, pulses and other similar stuff.
The grinding wheel should hold good for both dry and wet grinding.
The material for the grinding wheel should be food grade.
Please suggest what are the best material options available, along with their properties(and supporting reference literature).
as you said Whatever the form, spices must be of a good quality and should be added in proper proportion to
give an agreeable color. However, no one spice should dominate the natural flavor and color of the original food. therefore toget good quality spice Modern roller milling is very good material
spice Grinding process consists of five processing steps. These are:
1. Reception and storage of the spice 2. The cleaning of spice 3. Tempering or conditioning 4. The grinding of spice in to flour and in to by- products 5. The storage of the finished product.
If your assumption that one stone material is best for all uniform food end-products (wet and dry spices, grains, pulses, hardness, fibrous, oil content, final particle size, coursing, etc.), you likely are on the wrong track. For example, even Neolithic Chinese used a diversity of stones. (See http://ro.uow.edu.au/cgi/viewcontent.cgi?article=2603&context=smhpapers.) One time I started a millet mill and found even handling is different for each product before and after processing. Even moisture content and stored temperature affects the process. Consider researching sources and consulting suppliers of grinding stones. Here are just a few http://www.sharadenterprises.com/food-processing-machinery.html; https://www.alibaba.com/product-detail/grinding-stone-for-food-processing-machinery_60561594294.html?spm=a2700.7724857.main07.15.7a7049accVqDsJ&s=p; andhttps://www.indiamart.com/djengineering-coimbatore/wet-grinder-stone.html.
Please comment on the following design needs for developing a good grinding wheel for food application.
1. Food grade/food safety: In case of wear, the debris from grinding wheel should not make the food unsafe for consumption.
2. Hardness: Hardness of the wheel should be enough to grind most food materials in both dry and wet grinding state.
3. Non-porous and wetting nature of surface: Material of the grinding wheel(for wet grinding application) should not absorb/adsorb any water/oil during operation or otherwise; else surfaces become difficult to clean, may also lead to microbial growth.
4. Other needs: Self sharpening grinding face, average product life > 10 years
I am trying to develop an optimal grinding wheel in compliance with my design needs to suit most of the scenarios. The selection of material for dry and wet grinding, of course it will be different. The abrasive needs of material differ as these depend upon friction, patterning or dressing of millstone and a few other factors. Being the food grade, the available choices for material selection narrows down. Please give your valuable suggestions.
I am more interested to know if I choose corundum as abrasive grain material, what should be the bonding material, should it be vitrified bonding or resinoid. How to make a choice. Please support with suitable literature and examples.
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