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MODIFICATION OF CORN WET‐MILLING STEEPING CONDITIONS TO REDUCE ENERGY CONSUMPTION
Author(s) -
KROCHTA J. M.,
LOOK K. T.,
WONG L. G.
Publication year - 1981
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1981.tb00618.x
Subject(s) - steeping , wet milling , endosperm , starch , yield (engineering) , chemistry , pulp and paper industry , corn starch , volume (thermodynamics) , mill , food science , materials science , biochemistry , metallurgy , engineering , organic chemistry , physics , quantum mechanics
Laboratory corn wet‐milling experiments were conducted with modified operating conditions. Mill‐starch yield obtained from corn steeped at reduced steep solution volume was comparable to normal operation as long as the absolute amount of steeping agent, SO 2 , remained the same. Increasing the SO 2 concentration or removing the mass transfer barriers between the endosperm and the steep solution by degerminating between two steeping periods improved mill‐starch yield. These modifications have potential for saving energy consumed in steeping and in concentrating residual steep solution.