FACTORS AFFECTING PULSE MILLING

Pulse milling involves various factors that influence the efficiency and quality of the process:

1. Seed Quality: The quality of raw pulses affects the milling process, with variations in
size, foreign material, and moisture content impacting milling efficiency.

2. Moisture Content: Proper moisture levels are essential. High moisture can lead to
grain stickiness, while low moisture may result in excessive bran removal.

3. Grain Hardness: Harder grains require more forceful milling, potentially leading to
higher breakage losses if not managed well.

4. Machine Configuration and Settings: The type of milling equipment, its settings
(e.g., roller clearance), and machinery condition affect the milling process.

5. Processing Conditions: Factors such as milling speed, duration, and temperature

impact efficiency and quality.

6. Pre-treatment: Soaking, conditioning, and steaming soften the grain coat, affecting
dehulling ease and dhal recovery.

7. Grain Size and Uniformity: Uniform grain size distribution ensures consistent
milling, contributing to higher yields.

Pre-treatment Factors Affecting Dhal Recovery:

1. Water: Soaking pulses softens the outer husk, facilitating dehulling and enhancing dhal
recovery. Controlled hydration reduces resistance during milling.

2. Oil: Coating pulses with oil can reduce friction during milling, leading to smoother
dehulling and minimizing breakage losses.

3. Chemicals: Enzymes or chemicals can be used for pre-treatment to modify grain

structure, making dehulling more efficient and improving recovery rates.

4. Heating: Applying heat through steaming or other methods can modify grain
properties, such as increasing brittleness, which aids dehulling and boosts dhal
recovery.
Important Factors Affecting Recovery of Dhal Mill:

(a) Grain Parameters:

1. Type of Grain: Different pulse types have varying dehulling characteristics, affecting
recovery rates.

2. Species/Strain of Grain Legumes: Variations in species or strains lead to differences

in hardness, size, and other attributes, impacting dehulling efficiency.

3. Chemical Constituents: Grain composition affects husk hardness and adhesion,

influencing dehulling outcomes.

4. Moisture Content of Grain Endosperm: Optimal moisture is essential for efficient

dehulling without excessive breakage.

5. Shape of the Grain: Grain shape influences the effectiveness of dehulling techniques
and recovery rates.

6. Size: Larger grains may dehull more easily and efficiently than smaller ones.

7. Seed Coat Surface Texture: Texture affects the friction between grains and dehulling
equipment, influencing the ease of dehulling.

8. Thickness of the Gum Layer: The gum layer can affect the adherence of husk to the
cotyledon, impacting dehulling efficiency and recovery.

(b) Machine Parameters:

1. Size of the Roller: Roller size affects the area of contact and the force exerted during
dehulling.

2. Peripheral Speed of the Roller: Speed influences the duration of contact between
grains and dehulling surfaces.

3. Texture of the Abrasive Material: The surface texture affects the abrasion or impact
forces during dehulling.

4. Hardness of the Abrasive Material: Hardness impacts the efficiency of husk removal
while minimizing damage to the cotyledon.

5. Clearance Between Roller and Cage: Proper clearance prevents excessive breakage
and ensures efficient dehulling.
 6. Inclination of the Roller: Inclination affects the trajectory of grains, influencing the
dehulling process.

7. Outlet Position: The position of the outlet determines the path of dehulled grains,
impacting recovery efficiency.

Nutrient Losses in Dehulling:

1. Scarification Yield Loss: The scarification of outer layers during dehulling can result
in approximately 12% yield loss in the form of a powder fraction.

2. Nutrient-Rich Outer Portion: The outer portion of cotyledons contains valuable

nutrients such as protein, sugar, fiber, and ash, but it is low in starch.

3. Calcium and Iron Loss: Dehulling removes a significant portion of calcium (about
20%) and iron (around 30%) without affecting the protein quality and amino acid
profile.

Processed/Value-Added Products from Pulses:

1. Dhal/Sambar: Split pulses are commonly used in traditional dishes like sambar and
dhal, adding protein and texture.

2. Roasted/Fried Snacks: Pulses can be roasted or fried to create healthy and flavorful
snacks.

3. Fermented Products: Fermented pulse products, such as idli and dosa, are popular and
nutritious.

4. Extruded Products: Extruded snacks and cereals can be made from pulse flours,
offering convenient and tasty options.

5. Chillas/Pakodas/Badies: Various dishes like chillas (pancakes), pakodas (fritters), and

badies can be prepared using pulse flours.

6. Dahi Badas: Lentil-based dahi badas are savory snacks soaked in yogurt, offering a
unique taste and texture.
Handling of Pulses:

(a) Soft Handling:

1. Avoid Impact: Gently handle pulses to prevent breakage during transportation and
processing.

2. Gentle Conveyance: Use conveyors or equipment designed to minimize impact and

prevent physical damage.

3. Avoid Prolonged Storage: Limit storage time to minimize mechanical damage caused
by pressure and movement.

(b) Loading and Unloading:

1. Proper Packaging: Use sturdy packaging to protect pulses during loading and
unloading, preventing damage and contamination.

2. Careful Stacking: Stack bags or containers carefully to avoid excessive pressure on

lower layers, preventing breakage and deformation.

Storage of Pulses:

1. Cool and Dry: Storing pulses in a cool and dry environment prevents moisture
accumulation, which can lead to mold growth and deterioration. High humidity can also
attract pests.

2. Pest Control: Implementing measures such as fumigation, using airtight containers, or

utilizing insect-repellent materials helps prevent pest infestations that can damage
stored pulses.

3. Rotation: Adhering to a first-in, first-out (FIFO) storage approach ensures that older
stocks are used before newer ones, reducing the risk of spoilage and wastage.

4. Avoid Direct Contact: Elevate stored pulses off the

5. Monitoring: Regularly inspect stored pulses for signs of spoilage or deterioration,

taking prompt action if issues arise.