Miller Magazine Issue: 113 May 2019

46 MAY 2019 Prof. Farhan Alfin Farhan Alfin is a professor at Avrasya University in Trabzon, Turkey, who has been holding the position of head of food engineering department since 2015. He obtained his Ph.D. from Ege University in Izmir, Turkey, from the department of food engineering in 2000. After that, he worked at Albaath University in Homs City, Syria at the food engineering department from 2000 to 2015, and he held the position of head of the department from 2006 to 2010. During that period, he offered his consultancy services to several flour mills in Syria. He also worked as the executive manager of Alakhras Mill in Rural Homs from 2009 to 2015. He is the author of “Cereal Milling Technology” book in written in Arabic language. Avrasya University Head of Food Engineering Department Although the aim of wheat grinding is very simple, the modern systems carrying out this simple process is very complex. The aim of wheat grinding is to break the wheat kernel and to separate endosperm from the bran and germ and then to refine endosperm and turn it into flour or semoli- na. Regardless of the system applied in the milling process, a part of the bran is mixed with the endosperm, and some endosperm remains with the shell and germ. In other words, it is not possible to separate bran, endosperm, and germ from one another. In the modern grinding system, the grin- ding and sieving processes are combined in an appropriate manner, and these mixed quantities are tried to be minimized. The- se processes are carried out in a gradual manner. At the end of each grinding, the classification is formed, and materials in different class are separated, and different processes are applied to each class. Thus, “Themill design starts with the flowdiagram (grinding diagram). The preparation of the mill diagram is the selection and design of order, types, number, and specification of grinding units by taking into account technical data. The length of a flow sheet determine the flexibility of the miller has in making changes in flour yield and quality of flour produced to meet specific needs of different customers.” Mill flow diagram, mill adjustment and mill balance