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Process for producing milled stabilized wheat germ

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专利汇可以提供Process for producing milled stabilized wheat germ专利检索,专利查询,专利分析的服务。并且Wheat germ is recovered from conventionally milled wheat. The germ is ground in an impact mill such as the Hurricane Pulverizer, Raymond Mill or Pulvocron. The ground germ is heated to about 200* F. while suspended in air either by introducing hot air into the grinder inlet or by expelling the ground germ into a stream of hot air (about 600 cubic feet of 300* F. air per pound of germ). The ground germ dried to less than 6 percent moisture content is then collected in a cyclone and preferably sifted to remove bran particles from the powdered product.,下面是Process for producing milled stabilized wheat germ专利的具体信息内容。

  • 2. The process of claim 1 wherein the said wheat germ is exposed to said heated dry atmosphere while being subjected to said impact grinding whereby the wheat germ is dried as it is ground.
  • 3. The process of claim 1 wherein the wheat germ is first subjected to said impact grinding and is then immediately transferred to an atmosphere of hot air at a temperature about at least 150* F. for a period of about 2 seconds and is then cooled to room temperature.
  • 4. The process of claim 1 wherein the ground dried germ is sifted for removal of bran particles after being exposed to said heated atmosphere.
  • 5. A process for forming a ground what germ product having improved rancidity resistance during storage comprising continuously feeding a substance consisting essentially of wheat germ at a uniform rate to a grinder, comminuting said substance by impact grinding until the maximum particle size is less than about 40 US standard screen size, suspending the ground particles of said substance in air heated to a temperature of about 150* F. to about 500* F. to dry the particles until they have reached a moisture content of less than about 6 percent by weight and a temperature of about 150* F. to about 250* F. and subjecting the particles of said substance to agitation while suspended in heated air thereby providing a finished product which is resistant to rancidity that consists essentially of wheat germ.
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