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Comparison of Laboratory and Pilot‐Plant Corn Wet‐Milling Procedures
Author(s) -
Singh S. K.,
Johnson L. A.,
Pollak L. M.,
Fox S. R.,
Bailey T. B.
Publication year - 1997
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.1997.74.1.40
Subject(s) - wet milling , starch , chemistry , waxy corn , corn starch , gluten , yield (engineering) , hybrid , food science , agronomy , biology , organic chemistry , materials science , metallurgy
One waxy and three regular yellow dent corn hybrids were wet milled by using two scales of laboratory procedures (modified 100‐g and 1‐kg) and a pilot‐plant procedure (10‐kg). The modified 100‐g and 1‐kg laboratory procedures gave similar yields of wet‐milling fractions. Starch yields and recoveries were significantly lower for the pilot‐plant procedure, whereas gluten and fiber yields were greater because of their high contents of unrecovered starch. Protein contents of the starches obtained by all three procedures were within commercially acceptable limits (<0.50% db for normal dent corn and <0.30% for waxy corn). Rankings for starch yields and starch recoveries for the four hybrids, having very different physical and compositional properties, were the same for all three procedures. The harder the grain, the lower the yield and recovery of starch. Least significant differences ( P < 0.05) for starch yield were 0.8% for the modified 100‐g procedure, 1.2% for the 1‐kg procedure, and 2.0% for the pilot‐plant procedure.