2015-04-01
369
I. Words to be remembered.
| 1) purified wheat 2) to place 3) centrifuge 4) to spin 5) dry 6) foreign matter 7) to wash away 8) moisture content 9) outer lay 10) grinding 11) conditioning (tempering) 12) to exist 13) to add 14) to involve 15) to soak 16) pressure 17) to result in 18) vacuum dryer 19) bran 20) letting it rest for one day | очищенная пшеница помещать центрифуга отжимать сухой примесь, постороннее вещество промывать содержание влаги верхний слой дробление, измельчение улучшение, доведение до нужной кондиции существовать добавлять включать в себя замачивать, вымачивать давление приводить к чему-либо вакуумная сушилка отруби оставить ее в покое на один день |
II. Read and translate the text.
Preparing the Wheat for Grinding
The purified wheat is washed in warm water and placed in a centrifuge to be spun dry. During this process any remaining foreign matter is washed away.
The moisture content of the wheat must now be controlled to allow the outer layer of bran to be removed efficiently during grinding. This process is known as conditioning or tempering. Several methods exist of controlling the amount of water present within each grain of wheat. Usually this involves adding, rather than removing moisture.
Cold conditioning involves soaking the wheat in cold water for one to three days. Warm conditioning involves soaking the wheat in water at a temperature of 115°F (46°C) for 60-90 minutes and letting it rest for one day. Hot conditioning involves soaking the wheat in water at a temperature of 140°F (60°C) for a short period of time. This method is difficult to control and is rarely used. Instead of water, wheat may also be conditioned with steam at various temperatures and pressures for various amounts of time. If conditioning results in too much moisture, or if the wheat happens to be too moist after purification, water can be removed by vacuum dryers.
III. Answer the questions.
1. What happens with the purified wheat?
2. Why should the moisture content be controlled?
3. What happens with wheat in cold conditioning?
4. What is warm conditioning?
5. Which conditioning is rarely used and why?
6. What may wheat be conditioned with?
IV. Find English equivalents.
Промывается в теплой воде; быть отжатым до сухости; оставшаяся примесь; должно контролироваться; внешний слой отрубей; контроль количества воды; удаление влаги; вымачивание пшеницы; сложно контролировать; вместо воды; при различных температурах; слишком влажный после очистки.
Text 10
