Intermittent milling and dynamic steeping process for corn starch recovery

Detalhes bibliográficos
Autor(a) principal: Lopes-Filho, J. F. [UNESP]
Data de Publicação: 1997
Outros Autores: Buriak, P., Tumbleson, M. E., Eckhoff, S. R.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1094/CCHEM.1997.74.5.633
http://hdl.handle.net/11449/224052
Resumo: A procedure that reduces diffusional limitations by periodically milling the corn to reduce particle size and stirring the ground mash in the presence of sulfur dioxide (SO2) and lactic acid was developed. The process, called intermittent milling and dynamic sleeping (IMDS), includes three main stages: initial soaking (a short-time immersion in water) of whole kernels, initial cracking of the partially hydrated kernels, and dynamic sleeping with interspersed milling. This study evaluated the three stages of the process separately, evaluating the effect of variables on each stage of the process. Corn fractions yield (germ, fiber, gluten, attach) were used to decide the best conditions for the soaking and sleeping stages, and germ damage was used to determine the best kernel cracking method. Starch, gluten, and germ yields were not affected by soak temperatures (52-68°C) or soak time (1-3 hr). A temperature of 60°C was chosen for soaking because it increased the rate of kernel hydration without gelatinizing starch, which happens at higher temperatures. A 2-hr soak time was preferred because there was less fiber in the germ fraction and less germ damage was observed. Although there were no advantage to using SO2 or lactic acid in the soak water, the presence of these compounds during dynamic steeping enhanced starch yield. The starch yield for 3 hr of dynamic stooping was not statistically different from the starch yield for a 7.5-hr dynamic steep. The Bauer mill was preferred over the use of a roller mill or a commercial grade Waring blender for kernel cracking. The IMDS process produced, on an average, 1 percentage point more starch than the conventional 36-hr stooping process. Total steep or kernel preparation time was reduced from 24-40 hr for conventional wet-milling to 5 hr for the IMDS process.
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spelling Intermittent milling and dynamic steeping process for corn starch recoveryA procedure that reduces diffusional limitations by periodically milling the corn to reduce particle size and stirring the ground mash in the presence of sulfur dioxide (SO2) and lactic acid was developed. The process, called intermittent milling and dynamic sleeping (IMDS), includes three main stages: initial soaking (a short-time immersion in water) of whole kernels, initial cracking of the partially hydrated kernels, and dynamic sleeping with interspersed milling. This study evaluated the three stages of the process separately, evaluating the effect of variables on each stage of the process. Corn fractions yield (germ, fiber, gluten, attach) were used to decide the best conditions for the soaking and sleeping stages, and germ damage was used to determine the best kernel cracking method. Starch, gluten, and germ yields were not affected by soak temperatures (52-68°C) or soak time (1-3 hr). A temperature of 60°C was chosen for soaking because it increased the rate of kernel hydration without gelatinizing starch, which happens at higher temperatures. A 2-hr soak time was preferred because there was less fiber in the germ fraction and less germ damage was observed. Although there were no advantage to using SO2 or lactic acid in the soak water, the presence of these compounds during dynamic steeping enhanced starch yield. The starch yield for 3 hr of dynamic stooping was not statistically different from the starch yield for a 7.5-hr dynamic steep. The Bauer mill was preferred over the use of a roller mill or a commercial grade Waring blender for kernel cracking. The IMDS process produced, on an average, 1 percentage point more starch than the conventional 36-hr stooping process. Total steep or kernel preparation time was reduced from 24-40 hr for conventional wet-milling to 5 hr for the IMDS process.Dept. Engineering Alimentos-UNESP, Cx. Postal 136, 15054-000 S.J. Rio Preto, SPDept. of Agriculture Engineering University of Illinois, Urbana, IL 61801Dept. Engineering Alimentos-UNESP, Cx. Postal 136, 15054-000 S.J. Rio Preto, SPUniversidade Estadual Paulista (UNESP)University of IllinoisLopes-Filho, J. F. [UNESP]Buriak, P.Tumbleson, M. E.Eckhoff, S. R.2022-04-28T19:54:27Z2022-04-28T19:54:27Z1997-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article633-638http://dx.doi.org/10.1094/CCHEM.1997.74.5.633Cereal Chemistry, v. 74, n. 5, p. 633-638, 1997.0009-0352http://hdl.handle.net/11449/22405210.1094/CCHEM.1997.74.5.6332-s2.0-0030669485Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengCereal Chemistryinfo:eu-repo/semantics/openAccess2022-04-28T19:54:27Zoai:repositorio.unesp.br:11449/224052Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T16:03:35.362251Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Intermittent milling and dynamic steeping process for corn starch recovery
title Intermittent milling and dynamic steeping process for corn starch recovery
spellingShingle Intermittent milling and dynamic steeping process for corn starch recovery
Lopes-Filho, J. F. [UNESP]
title_short Intermittent milling and dynamic steeping process for corn starch recovery
title_full Intermittent milling and dynamic steeping process for corn starch recovery
title_fullStr Intermittent milling and dynamic steeping process for corn starch recovery
title_full_unstemmed Intermittent milling and dynamic steeping process for corn starch recovery
title_sort Intermittent milling and dynamic steeping process for corn starch recovery
author Lopes-Filho, J. F. [UNESP]
author_facet Lopes-Filho, J. F. [UNESP]
Buriak, P.
Tumbleson, M. E.
Eckhoff, S. R.
author_role author
author2 Buriak, P.
Tumbleson, M. E.
Eckhoff, S. R.
author2_role author
author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (UNESP)
University of Illinois
dc.contributor.author.fl_str_mv Lopes-Filho, J. F. [UNESP]
Buriak, P.
Tumbleson, M. E.
Eckhoff, S. R.
description A procedure that reduces diffusional limitations by periodically milling the corn to reduce particle size and stirring the ground mash in the presence of sulfur dioxide (SO2) and lactic acid was developed. The process, called intermittent milling and dynamic sleeping (IMDS), includes three main stages: initial soaking (a short-time immersion in water) of whole kernels, initial cracking of the partially hydrated kernels, and dynamic sleeping with interspersed milling. This study evaluated the three stages of the process separately, evaluating the effect of variables on each stage of the process. Corn fractions yield (germ, fiber, gluten, attach) were used to decide the best conditions for the soaking and sleeping stages, and germ damage was used to determine the best kernel cracking method. Starch, gluten, and germ yields were not affected by soak temperatures (52-68°C) or soak time (1-3 hr). A temperature of 60°C was chosen for soaking because it increased the rate of kernel hydration without gelatinizing starch, which happens at higher temperatures. A 2-hr soak time was preferred because there was less fiber in the germ fraction and less germ damage was observed. Although there were no advantage to using SO2 or lactic acid in the soak water, the presence of these compounds during dynamic steeping enhanced starch yield. The starch yield for 3 hr of dynamic stooping was not statistically different from the starch yield for a 7.5-hr dynamic steep. The Bauer mill was preferred over the use of a roller mill or a commercial grade Waring blender for kernel cracking. The IMDS process produced, on an average, 1 percentage point more starch than the conventional 36-hr stooping process. Total steep or kernel preparation time was reduced from 24-40 hr for conventional wet-milling to 5 hr for the IMDS process.
publishDate 1997
dc.date.none.fl_str_mv 1997-01-01
2022-04-28T19:54:27Z
2022-04-28T19:54:27Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1094/CCHEM.1997.74.5.633
Cereal Chemistry, v. 74, n. 5, p. 633-638, 1997.
0009-0352
http://hdl.handle.net/11449/224052
10.1094/CCHEM.1997.74.5.633
2-s2.0-0030669485
url http://dx.doi.org/10.1094/CCHEM.1997.74.5.633
http://hdl.handle.net/11449/224052
identifier_str_mv Cereal Chemistry, v. 74, n. 5, p. 633-638, 1997.
0009-0352
10.1094/CCHEM.1997.74.5.633
2-s2.0-0030669485
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Cereal Chemistry
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 633-638
dc.source.none.fl_str_mv Scopus
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
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