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Effects of Steep Time and SO 2 Concentration on Steepwater Profiles and Maize Milling Yields Using a Continuous Countercurrent Steep System
Author(s) -
Yang Ping,
Qiu Jianhua,
Rausch Kent D.,
Buriak Phil,
Tumbleson Mike E.,
Eckhoff Steven R.
Publication year - 1999
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/(sici)1521-379x(199910)51:10<341::aid-star341>3.0.co;2-b
Subject(s) - steeping , countercurrent exchange , chemistry , diffusion , absorption (acoustics) , analytical chemistry (journal) , yield (engineering) , chromatography , materials science , food science , thermodynamics , metallurgy , physics , composite material
Effects of SO 2 concentration and steep time on maize steep profiles and wet milling results were studied using a continuous countercurrent steep system. Maize was steeped at 50 ± 2 °C at different SO 2 concentrations (target value at 1,000, 2,000 and 3,000 ppm) for different lengths of time (18, 24, 30 and 36 h). Steepwater profiles, including pH, SO 2 concentration, total acidity and steepwater solids content versus tank number for each combination of SO 2 level and steep time were generated. Three steeped maize samples for each condition were milled and average product yields were reported. Steeping, from the perspective of maize, can be viewed as a three‐stage process including a lactic acid dominated stage, a SO 2 absorption stage and a SO 2 diffusion stage. From the perspective of steepwater, increasing SO 2 concentration increases the total dry solids increase rate and SO 2 decrease rate. Starch yield can be significantly increased by increasing either steep time or SO 2 concentration.