Challenges of Dry Grinding for High-Moisture Agri-Food Products

Dry grinding has become an indispensable method in the agri-food industry for transforming a variety of raw materials into quality finished products. However, grinding agri-food products with high moisture content poses unique challenges. In this article, we will delve into the specific issues that companies face when dry grinding high-moisture content products, along with innovative solutions that pave the way for enhanced efficiency and quality.




When addressing the dry grinding of high-moisture agri-food products, a predominant challenge is the tendency for agglomeration and adhesion to grinding surfaces. Moist products have a propensity to clump together into larger particles, which can impede the grinding process by obstructing material pathways. This agglomeration can also lead to increased adhesion to grinding surfaces, resulting in disruptions to the efficiency of the fragmentation process.



Heat generation is a challenge specifically encountered during the grinding of high-moisture products. The thermal properties of these products, combined with the grinding effort, can result in heat accumulation. This temperature increase can be detrimental, as it can alter the quality of the finished products. Elevated temperatures can lead to losses in flavor, aroma, and nutrients, thereby compromising the nutritional and gustatory value of the final product.



Ensuring uniform granulometry in finished products is essential to ensure the quality and performance of agri-food products. However, grinding high-moisture products can complicate this process. Variations in the texture and composition of moist products make achieving consistent granulometry more challenging. Particles of varying sizes can form due to the variable properties of the raw materials, thereby compromising the uniformity of finished products.

These challenges related to agglomeration, heat, and granulometry necessitate innovative solutions to ensure efficient and high-quality grinding for high-moisture agri-food products. The implementation of specific methods and advanced technologies is essential to overcome these obstacles and ensure the production of finished products that meet high-quality standards and consumer expectations.


Faced with the challenge of the heat generated during dry grinding of products with a high moisture content, the solution lies in the integration of in-situ cooling systems, an expertise offered by POITTEMILL GROUP. Thanks to our engineering know-how, we have developed solutions that enable optimum temperatures to be maintained during grinding. Our cooling technologies ensure that the heat generated is dissipated efficiently, preserving the sensory and nutritional properties of the products while avoiding overheating problems.

Food products with a high moisture content are particularly susceptible to oxidation and undesirable chemical changes. The use of inert gas to prevent oxidation and undesirable chemical changes is an essential approach to grinding moist products. POITTEMILL GROUP can provide you with equipment specially designed to incorporate the use of inert gas. Thanks to our expertise in the design of grinding systems, we can create a controlled environment that maintains product quality by preventing deterioration due to humidity.

To overcome problems of adhesion and particle size control, POITTEMILL GROUP offers customised solutions by carefully adjusting grinding parameters. Our team of experts is highly qualified to optimise the speed, pressure and duration of the process, guaranteeing maximum grinding efficiency. With our support, you can achieve optimum results in terms of minimum adhesion and uniform granulometry.

The application of real-time monitoring technologies represents a significant advance in the field of dry grinding. Infrared spectroscopy, for example, enables changes in product composition and properties to be monitored in real time during the grinding process. This allows operators to quickly detect any deviation from quality standards and take immediate corrective action. This preventive approach ensures that finished products meet the highest quality standards.

POITTEMILL GROUP is at the forefront of real-time monitoring technologies with our integrated infrared spectroscopy solutions. We offer the ability to continuously monitor changes in product composition and properties during the milling process. With this technology, we provide real-time information to assess product quality and make immediate adjustments if necessary. This ensures that finished products meet the highest quality standards.

When you work with POITTEMILL GROUP, you benefit from a partner with proven expertise in dry milling for food products with a high moisture content. We offer tailor-made solutions that meet the specific challenges of your business, guaranteeing high-quality results and outstanding performance. With our commitment to innovation and technical excellence, we are here to help you meet the most demanding grinding challenges and achieve your production goals.

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