Effect of Steep Conditions on Steepwater Profiles and Corn Wet Milling Properties Using a Continuous Countercurrent Steep System
Yang, Ping
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https://hdl.handle.net/2142/86095
Description
Title
Effect of Steep Conditions on Steepwater Profiles and Corn Wet Milling Properties Using a Continuous Countercurrent Steep System
Author(s)
Yang, Ping
Issue Date
1999
Doctoral Committee Chair(s)
Eckhoff, Steven R.
Department of Study
Agricultural Engineering
Discipline
Agricultural Engineering
Degree Granting Institution
University of Illinois at Urbana-Champaign
Degree Name
Ph.D.
Degree Level
Dissertation
Keyword(s)
Engineering, Agricultural
Language
eng
Abstract
To evaluate the possibility of reducing steep time by adding lactic acid, corn with two different initial moisture levels was steeped in 2,000 or 3,000 (target value) ppm SO2 for 18 hr. Three levels of lactic acid, 0, 0.28 or 0.55%, were added to fresh steepwater. Starch yields from these steep conditions (except steep in approximately 2,000 ppm SO2 alone) were comparable to that using 24 hr batch steeping. Adding lactic acid decreased steepwater pH, accelerated SO2 absorption and increased the amount of solids released from corn. Germ skimming was easier and protein content in starch was lower when lactic acid was added. Pasting properties of starch were not affected by adding lactic acid.
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