The invention relates to a method for convective drying of bulk material in a container (1), wherein in a drying step a gas mixture flows around the bulk material to be dried in the container (1), which gas mixture absorbs water contained in the bulk material to be dried and is then discharged from the container (1), wherein a cooling step is carried out before the drying step, in which the bulk material is brought to a temperature lower than the ambient temperature, and both the cooling step and the drying step take place in the same gas-tight container (1).

The invention relates to a method for convective drying of bulk material in a container (1), wherein in a drying step a gas mixture flows around the bulk material to be dried in the container (1), which gas mixture absorbs water contained in the bulk material to be dried and is then discharged from the container (1), wherein a cooling step is carried out before the drying step, in which the bulk material is brought to a temperature lower than the ambient temperature, and both the cooling step and the drying step take place in the same gas-tight container (1).

A satellite facility is operated in a unmanned manner even in a grain processing facility (a common grain drying and preparing facility, a rice milling factory, a food factory or the like, for example) where the characteristics of starting materials vary with time. An operation assistance system for a grain processing facility includes: a database configured to store, in a correlated manner, a first characteristic of a first grain delivered to a model facility, a first operational parameter of the model facility used in processing the first grain in the model facility, and an index value actually measured with respect to taste of the first grain after being processed in the model facility; a reception portion configured to receive a second characteristic of a second grain delivered to a satellite facility; a calculation portion configured to calculate, based on the received second characteristic and information accumulated in the database, a second operational parameter to be used in processing the second grain in the satellite facility; and a providing portion configured to provide the calculated second operational parameter to the satellite facility via a network.

A satellite facility is operated in a unmanned manner even in a grain processing facility (a common grain drying and preparing facility, a rice milling factory, a food factory or the like, for example) where the characteristics of starting materials vary with time. An operation assistance system for a grain processing facility includes: a database configured to store, in a correlated manner, a first characteristic of a first grain delivered to a model facility, a first operational parameter of the model facility used in processing the first grain in the model facility, and an index value actually measured with respect to taste of the first grain after being processed in the model facility; a reception portion configured to receive a second characteristic of a second grain delivered to a satellite facility; a calculation portion configured to calculate, based on the received second characteristic and information accumulated in the database, a second operational parameter to be used in processing the second grain in the satellite facility; and a providing portion configured to provide the calculated second operational parameter to the satellite facility via a network.

Water- and energy-saving systems and methods for producing lime-cooked masa are described. Such methods generally include adding water to maize kernel in a first predetermined proportion, the maize kernel having endosperm, germ, pericarp, and tip cap components. Using a first conditioner, the maize kernel is conditioned for a first predetermined amount of time to cause moisture absorption to within a first predetermined range. The maize kernel is limed. The maize kernel is cooked, using a cooker, in an environment of steam. After the maize kernel is cooked, water is added to the maize kernel in a second predetermined proportion and, using a second conditioner, the maize kernel is conditioned for a second predetermined amount of time to cause moisture absorption to within a second predetermined range. The maize kernel is milled using one or more mills.

Water- and energy-saving systems and methods for producing lime-cooked masa are described. Such methods generally include adding water to maize kernel in a first predetermined proportion, the maize kernel having endosperm, germ, pericarp, and tip cap components. Using a first conditioner, the maize kernel is conditioned for a first predetermined amount of time to cause moisture absorption to within a first predetermined range. The maize kernel is limed. The maize kernel is cooked, using a cooker, in an environment of steam. After the maize kernel is cooked, water is added to the maize kernel in a second predetermined proportion and, using a second conditioner, the maize kernel is conditioned for a second predetermined amount of time to cause moisture absorption to within a second predetermined range. The maize kernel is milled using one or more mills.

Methods for inoculating a grain suitable for use in testing methods of reducing bacterial load are disclosed. Also disclosed are methods of reducing bacterial load on a grain by using elevated temperature and an organic acid. Also disclosed are methods of tempering a grain at an elevated temperature and reduced time as compared to standard tempering methods.

Water- and energy-saving systems and methods for producing lime-cooked masa are described. Such methods generally include adding water to maize kernel in a first predetermined proportion, the maize kernel having endosperm, germ, pericarp, and tip cap components. Using a first conditioner, the maize kernel is conditioned for a first predetermined amount of time to cause moisture absorption to within a first predetermined range. The maize kernel is limed. The maize kernel is cooked, using a cooker, in an environment of steam. After the maize kernel is cooked, water is added to the maize kernel in a second predetermined proportion and, using a second conditioner, the maize kernel is conditioned for a second predetermined amount of time to cause moisture absorption to within a second predetermined range. The maize kernel is milled using one or more mills.

Water- and energy-saving systems and methods for producing lime-cooked masa are described. Such methods generally include adding water to maize kernel in a first predetermined proportion, the maize kernel having endosperm, germ, pericarp, and tip cap components. Using a first conditioner, the maize kernel is conditioned for a first predetermined amount of time to cause moisture absorption to within a first predetermined range. The maize kernel is limed. The maize kernel is cooked, using a cooker, in an environment of steam. After the maize kernel is cooked, water is added to the maize kernel in a second predetermined proportion and, using a second conditioner, the maize kernel is conditioned for a second predetermined amount of time to cause moisture absorption to within a second predetermined range. The maize kernel is milled using one or more mills.

A foodstuff preparation device may include a roasting chamber having grinding funnel configured for communicating a foodstuff, having a pre-ground particle size, between two or more grinding stones, such as a first grinding stone and a second grinding stone. A grinding motor may be configured to motivate the foodstuff between the two or more grinding stone so that the foodstuff exits from between a first grinding stone and second grinding stone with a first ground particle size, the first ground particle size smaller than the pre-ground particle size. Generally, the device may be configured to prepare foodstuffs, such as sesame seeds, by roasting and grinding them to produce Tahini, or any other similar prepared food. Optionally, the foodstuff may be communicated into the grinding funnel from a dispensing funnel or from a roasting cavity having a heating element configured to govern the temperature of the roasting cavity.