Abstract
This study aimed to determine the optimal airflow velocity for recovering flour particles from bran–flour mixtures using pneumatic separation. A laboratory-scale pneumatic separator equipped with an air compressor, receiver, regulating valve, rotameter, separation chamber, and fraction collection system was designed and tested. Experiments were conducted using 100 g samples of bran–flour mixture obtained from the final stage of industrial flour milling, with airflow velocities ranging from 0.56 to 0.70 m/s. The results showed that flour recovery efficiency strongly depends on airflow velocity. At 0.56 m/s, fine-particle entrainment was incomplete, whereas excessive velocities above 0.65 m/s reduced separation selectivity due to turbulence and coarse-particle carryover. The highest efficiency was achieved at 0.62 m/s, where flour recovery reached approximately 73%. The findings confirm that optimized airflow velocity improves separation efficiency, reduces mechanical loading on sieving surfaces, and enhances the technological performance of pneumatic flour classification systems.
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