تأثير ثقوب الغربال و نوع الحبوب (الشعير، الذرة الصفراء، الذرة البيضاء)‎ في إنتاج المجرشة المطرقية و عدد من الصفات الفيزيائية و الكيميائية لعملية الجرش

Abstract EN

The experiment was conducted to study the effect of two diameter of sieves holes (2.5 and 4.5 mm) on different grains (barely, sorghum and maize) in accordance to the factors that include power consumption, productivity, temperature rise, fineness of the ground and the nutritional value as ( percentage of moisture, protein, fats and ash) .

The result showed that as the sieve holes diameter increases from 2.5 to 4.5mm.

There is a significant increase in productivity while leading to a significant decrease in power consumption, temperature rise and fineness of the ground.

As for nutritional value, there is no significant effect on moisture, protein and fats, but there is a significant effect on ash.

The result showed that by type of grain differs from barely, maize to sorghum a significant increase in power consumption, productivity and a decrease of temperature rise, also showed a significant effect on fineness of the ground and the nutritional value (protein, fats, ash) while no significant effect on moisture content was noticed.