DECORTICAZIONE

In recent times are taking a growing interest among operators in the milling sector the pre-grinding decortication process to improve the performance of milling wheat and can be considered as a major and substantial innovations of the milling process. at Decorticazione, indeed, It represents a turning point as it improves the sanitary aspect of cereal. It puts you at the beginning of the traditional milling process to eliminate the cortical part from wheat, barley and other cereals, keeping intact grain. Much of the bran is removed through progressive superficial abrasive action and controlled, that allows to increase the yield of extraction with respect to the standards, to improve the cleaning of the semolina and increase the production capacity.
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the grain, wet and conditioned, enters from the top of the machine and, through an automatic device, It is evenly distributed in the chamber of decortication in which the special conveyors shall place the grain than the abrasive stones (mole) so decorticarlo uniformly. The bran is expelled through the perforated mantles surrounding the rotor (vertical rotating shaft) and it flows out through the suction transport to which the machine is connected to the fan and the thrust with which the machine is provided. The degree of decortication depends both on the amount of cereal from decorticate that the residence time to 'inside of the machine, established through an electronic management software that controls the output damper. The prior removal of the layers Tegumental by abrasion and friction actions conducted on the grain allows to considerably simplify the diagram reducing grinding machines and grinding steps.

The treatment of decortication is able to:
  • Increase milling yield,
  • Reduce the α-amylase activity in flour (grain ruler;),
  • Obtain products characterized by the presence of bioactive components able to give them an added value,
  • Obtaining flour safer from hygiene-health point of view (reduced presence of pesticide residues, heavy metals and mycotoxins),
  • Improve the quality of the flours (smaller presence of stains, mold, and bacteria, micotossine, ashes).

It 'been studied treat decortication applied to kernels of durum wheat with a level of contamination higher than that provided by the limits of the law (1750 ppb) and they have been tested several times decortication than healthy kernels. The results showed the efficacy of this treatment in breaking of the DON level (deoxynivalenol, mycotoxin that causes side effects such as vomiting, dysentery, lowered immune defenses, etc…) peeled and chopped in a gradual concentration of the mycotoxin in debranning waste. According to the degree of contamination, the decortication times vary from 90 seconds, until you get to longer times when you have the spread of the fungus in the interior layers of the kernel.
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The decortication process applied to healthy grain is, a useful tool for nutritional-health-purposes, to enrich the raw material (or semi-finished products) with bioactive compounds (is. fibre, antioxidants, phytosterols etc.), in view of their impact upon the individual's health. Indeed, the normal processes of transformation depleting semi-finished products (semolina) or finished (pasta) the pool of antioxidants that are found in the accumulated by-products such as bran and bran and the optimization of process conditions allows for intermediate and finished products naturally rich in antioxidant compounds and at once more safe for the health and hygiene standpoint. In general the decorticazione, well managed, It can help improve the sanitary characteristics of durum wheat increasing the safety of use of the finished products. The degree of transferability of the results are immediate and their applicability to the food sector industries.