Comprehension of drying kinetics and stone milling process of chestnuts: a focus on moisture content, milling speed, and energy evaluation.

These findings clearly show that moisture content and stone rotational speed are powerful tools that allow the exploiation of the milling process to modulate the characteristics of the obtained flours. In conclusion, two different approaches for chestnut milling were suggested depending on the type of flour to be produced. © 2024 Society of Chemical Industry.