Effects of corn kernel hardness and grain drying conditions on particle size when grinding using a roller mill or hammermill

I would like to propose my opinion to all interested parties as follows. I also think that the grinding process is very important. The reasons are 1) the generation of powder in the feed 2) the decrease in moisture in the grain 3) the particle size preference of animals. -For pellet feed, a 2.4 mm screen for corn and a 2 mm screen for wheat should be selected and the other stripping grain 3.2 mm and hull grain 4 mm. To do this, it is necessary to manage the temperature of all grains below the atmospheric temperature, and the moisture of the grains must be managed at 15 degrees? or below, and this must be done at the entrance to the Hammer Mill. - During grinding, the filling rate inside the hammer mill should never be 100%, and my suggestion is to operate at a filling rate of 85%, because the air in the handle does not circulate, so the risk of fire and yield increase due to temperature increase. Check this with the outlet temperature of the handle and the temperature after grinding, and grind it below the ambient temperature. -Select the thickness of the hammer tip. For pellet feed, select 6 or 8 mm and set the rpm to about 1750. We suggest 4 mm of Pig baby feeds and weaned pig feeds. - The screen and tip spacing is 25 mm for the inlet, 12 mm for the middle, and 6-7 mm for the bottom. - For laying hens and breeders, the screen hole is 6-8 mm and the rpm is 550->759. Of course, in order to reduce the generation of powder, I mixed it with a roller mill grind and a hammer mill grind 50:50. -Of course, it is suggested that the dust collector be selected, that is, the bag filter area vs air volume should be about 9 : 1. -In order to operate as above, the analog thermometer must be installed in the following place. 1) Hammam wheat surge hopper Area 2) After grinding Area 3) Inside the hammer mill Area 4) fan outlet Area If you have any questions regarding the above, please feel free to contact us by e-mail. Thanks, Choi