Lesson 1Reception and intake: objectives, equipment (weighbridge, intake conveyors, magnetic separators), control variables (weight, moisture, documentation)Looks at intake goals, sampling, and paper checks, plus scales, belts, and magnet cleaners. Stresses watching weight, wet levels, and right marking to dodge mix-ups and dirt.
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)Checks milling aims, from breaking grains to good traits. Compares roller and hammer types plus germ removal. Key watches: roll space, speed, flow, heat for steady flour.
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)Covers packing aims like safety, tracking, rules fit. Details fillers, bag lines, metal finders, and checks on fill rightness, seal strength, wet in final goods.
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)Explains sorting goals for size control and best output. Covers plansifters, sieves, mesh picks, shake strength, and watching output per part and sieve work.
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 aims to keep quality, stop rot. Reviews air flow, heat and level watchers, and checks on wet bulk, hot spots, bugs via looks and notes.
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 sending aims like right orders, tracking, goods safety. Checks papers, lot marks, quality okay, and truck fit, seals, clean load.
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)Shows cleaning goals from dirt out to even grains. Details scalpers, air suckers, stone removers, light sorters, and impurity %, size, air, shake controls.
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)Outlines drying aims for long keep and safe, compares tray, spin, bed types. Focus: in/out heat, stay time, wet targets to dodge too dry or wet.
Drying objectives and product quality impactContinuous and rotary dryer configurationsFluidized bed dryer design basicsInlet and outlet air temperature controlResidence time and moisture setpoint tuning
