Files in this item



application/pdf9945035.pdf (2MB)Restricted to U of Illinois
(no description provided)PDF


Title:Effect of Steep Conditions on Steepwater Profiles and Corn Wet Milling Properties Using a Continuous Countercurrent Steep System
Author(s):Yang, Ping
Doctoral Committee Chair(s):Eckhoff, Steven R.
Department / Program:Agricultural Engineering
Discipline:Agricultural Engineering
Degree Granting Institution:University of Illinois at Urbana-Champaign
Subject(s):Engineering, Agricultural
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.
Issue Date:1999
Description:88 p.
Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 1999.
Other Identifier(s):(MiAaPQ)AAI9945035
Date Available in IDEALS:2015-09-28
Date Deposited:1999

This item appears in the following Collection(s)

Item Statistics