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 white cap removal unit for a grain cleaner for eliminating multiple steps otherwise necessary to properly clean grains. The white cap removal unit for a grain cleaner includes a separator assembly including a grain receiver having a side wall, an open top, an open bottom, an open side and a passageway extending therethrough, and also including a planar mesh screen removably disposed in the passageway for removing white cap from grain.

The group of inventions relates to the food industry, namely, to a method and device for processing brewer's spent grains. The invention makes it possible to obtain a gluten-free protein drink with a protein content of at least 10.0 wt. % dry weight. The principle of the invention is based on the technology of preparing brewer's spent grains for the extraction of nutrients and their extraction by mechanical processing on the proposed industrial line. The essence of the method lies in the fact that brewer's spent grains are loosened on a vibrating screen, crushed in a colloid mill, with the addition of water in a ratio of 0.5:1 to 1:1 with respect to the grains, to obtain a paste-like homogeneous mass, and then this mass is processed in a screw extractor for further grinding and separation into 2 fractions, namely: a suspension with a water content of 90-95%, which all nutrients remain in, including the proteins of the brewer's spent grains, and crushed husks of the brewer's spent grains with a water content of 60-75% suitable for further industrial use. Then, the suspension is subjected to removing suspended particles to obtain the final product—vegetable milk (protein drink), which is pumped into a storage tank.

The group of inventions relates to the food industry, namely, to a method and device for processing brewer's spent grains. The invention makes it possible to obtain a gluten-free protein drink with a protein content of at least 10.0 wt. % dry weight. The principle of the invention is based on the technology of preparing brewer's spent grains for the extraction of nutrients and their extraction by mechanical processing on the proposed industrial line. The essence of the method lies in the fact that brewer's spent grains are loosened on a vibrating screen, crushed in a colloid mill, with the addition of water in a ratio of 0.5:1 to 1:1 with respect to the grains, to obtain a paste-like homogeneous mass, and then this mass is processed in a screw extractor for further grinding and separation into 2 fractions, namely: a suspension with a water content of 90-95%, which all nutrients remain in, including the proteins of the brewer's spent grains, and crushed husks of the brewer's spent grains with a water content of 60-75% suitable for further industrial use. Then, the suspension is subjected to removing suspended particles to obtain the final product—vegetable milk (protein drink), which is pumped into a storage tank.

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.

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).

The present invention “Production process of nixtamalized maize flour, nixtamalizing the maize fractions separately without producing nejayote”, considers the integration of the processes: Semi-humid milling of the maize (fractionated degerm), extruding of the maize fractions and milling-instant dehydration of the different nixtamalized and extruded maize fractions, has as novelty the way in which the nixtamalization process is carried out and the objective is to provide a nixtamalized maize flour production system that reduces the residues from the maize grain and completely eliminating nejayote production.