Experimental study of the humidity effect on the performance enhancement of the flow balancer performance in Al Dora Mill

The purpose of the present study was to analyze the performance of the milling process in light of various operational factors. Including the effect of moisture on the flow balance of the Dura Mill for flour, this suffers from the problem of the mismatch of the total quantities of grain flowing from the silos during a period of 24 hours with the designed energy. The practical aspect was based on the study of the grain flow balancer, which consists of an electronic circuit consisting of a load cell in addition to a digital indicator and an electric motor. The practical results obtained under the weather conditions of the city of Baghdad showed that the reading of the primary grain humidifier that operates electronically proves its accuracy and accuracy up to 98%. The results from the practical part proved that the grain flow is constant, but the humidity when it is fixed to (12.5, 14) % to allow wetting by adding (2.5, 1) L / h of water to get a final humidity of 15% as batches were moistened. Separate up to a content of 16% by adding water moisture levels are set at (6.8, 7.4) % for the raw grains, but in case the moisture of the raw grains rises, the device reduces the amount of water added, in addition to that, if the amount of grain flow changes, the device reduces The amount of water in order to stabilize the required moisture value is 14%. From results we noticed that the highest. The results shows that the highest flow rate were in day (23 Dec. 2021) at 10:30, while the higher amount of water gained were in day (12 Feb. 2022) which was 1530. The deviation rate for the total quantities withdrawn from the silo after 8 hours was 0.9%. In this study, two cultivars of local soft wheat and five cultivars of imported wheat were rehydrated, and their most important characteristics were determined by using a 24-hour rest period to moisten the soft wheat to the moisture content (16 and 17%). While the results showed decreasing the extraction rates of wheat and significant decreases in the flour moisture, and brightness of flour with increasing wheat final moisture content.