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ARS Home » Plains Area » Brookings, South Dakota » Integrated Cropping Systems Research » Research » Publications at this Location » Publication #212649
Title: Design Considerations for the Construction and Operation of Flour Milling Facilities. Part II: Process Design Considerations

Author
item Rosentrater, Kurt
item WILLIAMS, GREGORY - TYSON FOODS

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 6/19/2007
Publication Date: 6/19/2007
Citation: Rosentrater, K.A., Williams, G.D. 2007. Design Considerations for the Construction and Operation of Flour Milling Facilities. Part II: Process Design Considerations. 2007 ASABE Annual International Meeting, Minneapolis, MN, June 17-20, 2007. Available online: www.asabe.org.

Interpretive Summary:

Technical Abstract: Flour milling facilities have been the cornerstone of agricultural processing for centuries. Like most agri-industrial production facilities, flour milling facilities have a number of unique design requirements. Design information, to date, has been limited. In an effort to summarize state of the art design procedures for flour milling facilities constructed in the United States, an overview of accepted standards and procedures has been assembled and discussed. The specific focus of this paper is designing and deploying process and unit operations within typical flour mills. As such, primary systems have been discussed, including receiving, distribution, pre-cleaning, storage, cleaning, conditioning, grinding, sieving, purification, flour storage, warehousing and packaging, and loadout operations. With this paper engineers should become more familiar with specific design considerations for flour milling production facilities and develop appropriate references to expand their knowledge base. Educators may find this paper useful too.