Lesson 1Reception and intake: objectives, equipment (weighbridge, intake conveyors, magnetic separators), control variables (weight, moisture, documentation)This covers reception aims, sampling plans, and document checks, plus weighbridge, intake, and magnetic separation gear. It stresses controlling weight, moisture, and identity to avoid mistakes and contamination.
Reception quality and safety objectivesTruck scheduling and traffic managementWeighbridge operation and calibrationSampling, grading, and moisture testingMagnetic separation and foreign body controlLesson 2Milling: objectives, equipment (roller mills, hammer mills, degerminator), control variables (roll gap, speed, throughput, temperature)Dive into milling goals, from size reduction to functional traits. Compare roller and hammer mills plus degermination. Key controls include roll gap, speed, throughput, and temperature for consistent flour quality.
Milling objectives and product specificationsRoller mill configuration and roll gap controlHammer mill operation and screen selectionDegerminator role in maize processingThroughput, temperature, and energy balanceLesson 3Packaging and finished product storage: objectives, equipment (weigh-fillers, bagging lines, metal detectors), control variables (fill accuracy, seal integrity, moisture in finished product)This explores packaging goals like protection, traceability, and compliance. Details weigh-fillers, bagging lines, metal detectors, plus controls for fill accuracy, seal strength, and moisture in the final product.
Packaging objectives and material selectionWeigh-filler calibration and accuracy checksBagging line setup and seal integrity testsMetal detection and foreign body controlFinished product storage and rotation rulesLesson 4Sieving and classification: objectives, equipment (plansifters, sifters), control variables (mesh sizes, vibration amplitude, yield by fraction)Learn sieving and classification purposes, including size control and yield boosts. Covers plansifters and sifters, mesh choices, vibration levels, and tracking yield per fraction and sieve performance.
Sieving objectives and cut point definitionPlansifter layout and flow diagramsMesh size selection and maintenanceVibration amplitude and sieve loadingYield by fraction and efficiency trackingLesson 5Storage in silos: objectives, equipment (aeration, temperature sensors, level indicators), control variables (bulk moisture, temperature, insect activity)Details silo storage goals like quality preservation and spoilage prevention. Reviews aeration, temp and level monitoring, plus managing bulk moisture, hotspots, and pests via checks and records.
Storage objectives and risk assessmentSilo design, loading, and unloading patternsAeration system setup and operationTemperature and level sensor managementInsect monitoring and fumigation basicsLesson 6Dispatch: objectives, paperwork and logistics controls (lot numbering, QC release, transport conditions)Outlines dispatch aims like accurate orders, traceability, and protection. Covers paperwork, lot numbering, QC approval, and checks on transport conditions, seals, and loading hygiene.
Dispatch planning and customer requirementsLot numbering and full traceabilityQC release, certificates, and recordsLoading checks and vehicle hygieneTransport conditions and seal controlLesson 7Cleaning and sorting: objectives, equipment (scalpers, aspirators, destoners, optical sorters), control variables (impurity rate, grain size, airflow, vibration)Explains cleaning and sorting goals, from impurity removal to better uniformity. Details scalpers, aspirators, destoners, optical sorters, and controls for impurity levels, grain size, airflow, and vibration.
Cleaning and sorting performance objectivesScalpers and coarse impurity removalAspirators and airflow adjustmentsDestoners and density based separationOptical sorters and defect detectionLesson 8Drying: objectives, types of dryers (continuous tray, rotary, fluidized bed), control variables (inlet/outlet temperature, residence time, moisture setpoints)Covers drying aims for shelf life and safety, comparing continuous tray, rotary, and fluidized bed dryers. Focuses on inlet/outlet temps, residence time, and moisture targets to prevent over- or under-drying.
Drying objectives and product quality impactContinuous and rotary dryer configurationsFluidized bed dryer design basicsInlet and outlet air temperature controlResidence time and moisture setpoint tuning
