The surface of the grain oat kernel after peeling is covered with trichomes (hairs). After grinding with abrasive wheels not only the hair down and flower films are removed from the surface of the nucleus but the aleuronic layer. So, when increased 500 times, endosperm starch grains are distinct on the surface after polishing. After felt circle grinding the hair down and the rest of flower films are erased. Milder impact of the felt allows you to maintain the integrity of the aleuronic layer and reduce the mechanical effect on the kernel. This increases the integrity of the kernel and its storage characteristics. On the surface of the nucleus (the aleuronic layer) slight superficial burrs are distinguishable. Their fins are located along the entire length of the kernel, and their width is 20 50 microns. After the grinding operation the mass of the crushed kernel and husking meal increases which reduces the kernel strength, the output of the finished products and changes the nutritional value. The process of oats kernel grinding with abrasive and felt circles in the TSN-3 machine was investigated. It was found that the processing of kernels oat by the TSN-3 with felt circles leads to 3 times decreasing of total mass fraction of crushed kernels and husking meal in comparison with abrasive wheels according to basic norms. Using felt circles when grinding oats kernel allows to increase the kernel state of preservation and product output by reducing the mass fraction of crushed kernel and husking meal. Improving the integrity of the kernel can be explained by elastic properties of felt and the lack of impact loads of abrasive stones.
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