|Power||15-18kw, 3-6kw, 9-12kw|
|Production Capacity||10000kg per Batch|
Preferred Buyer From
|Location||India, Benin, Egypt, South Africa, Argentina, Brazil, Canada, Mexico, United States, Afghanistan, Bahrain, Bangladesh, China, Hong Kong, India, Indonesia, Iran (Islamic Republic of), Iraq, Israel, Japan, Jordan, Kuwait, Malaysia, Nepal, Oman, Pakistan, Philippines, Saudi Arabia, Singapore, Korea, Republic of, Sri Lanka, Syrian Arab Republic, Taiwan, Thailand, Turkey, United Arab Emirates, Viet Nam, Yemen, France, Germany, Greece, Italy, Netherlands, Poland, Romania, Russian Federation, Spain, Ukraine, United Kingdom, Australia, New Zealand|
A cereal is any grass cultivated torthe edible components ot its grain composed of the endosperm, germ and barn. Cereal grains are grown in greater quantities and provide more food energy worldwide than any other type of crop and are theretore staple crops. In their natural form cereals are a rich source of vitamins, minerals, carbohydrates, fats, oils and protein. When reﬁned by removal oi the barn and germ, the remaining endosperm is mostly carbohydrate. In some developing countries, grain in the form of rice, wheat, millet or maize constitutes a majority of daily sustenance. In developed countries, cereal consumption is moderate and varied but still substantial. The word cereal is derived from Ceres, the Roman Goddess ot harvest and agriculture.
Properties and beneﬁts of Cereals
Belonging to the complex carbohydrates food group, cereals are rich sources of minerals, vitamins, carbohydrates, oils, proteins and fats. Whole cereal grains have an outer barn coat, a starchy endosperm and a germ. Cereals are probably the greatest source of energy for humans. Around 95% of minerals are sulphates and phosphates of magnesium, potassium and calcium. Many studies have shown that colon cancers can be avoided by consuming whole wheat products or any fibre-rich cereals. The fibre content in cereals decreases the speed of glucose secretion from the food, thereby maintaining sugar levels in the blood. Proteins are present in every tissue of the cereal grain. Recent researches suggest that a greater consumption ot vegetable, whole grain products and fruits may lowerthe riskof multimorbidity.
Steps of Dehydration
Fresh cereals, which normally have a golden tint when ripe, are collected from the fields. They are usually smaller in size. These cereals are then washed and dried. There is no peculiar smell tor them. Cerealstake about 1 0 hours to dry. Within this time period the grains will be dried, without losing its natural colour and change in its texture. Normally grains lose its weight atterdrying. Dried cereals can be preserved for a long time like this. Forthis purpose is the best. The capacity of MEDIATOR PLUS 1T2:5 varies from 1 00kg input capacity to a range ot 10000kg per batch.