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oai:www.ideals.illinois.edu:2142/86095 2023-07-11 col_2142_5131 col_2142_14847 com_2142_5130 com_2142_683 com_2142_397

88 p. Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs Eckhoff, Steven R. Yang, Ping 2015-09-28T14:53:56Z 2015-09-28T14:53:56Z 10000-01-01 1999 1999 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. Made available in DSpace on 2015-09-28T14:53:56Z (GMT). No. of bitstreams: 2 license.txt: 4848 bytes, checksum: 96035ab3f5e1c23cc7138a224ce498bd (MD5) 9945035.pdf: 2336888 bytes, checksum: 1522736b4bf9b6dad352bb673d3846bb (MD5) Previous issue date: 1999 Embargo set by: Seth Robbins for item 87376 Lift date: Forever Reason: Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs U of I Only Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 1999. http://hdl.handle.net/2142/86095 (MiAaPQ)AAI9945035 eng Engineering, Agricultural Effect of Steep Conditions on Steepwater Profiles and Corn Wet Milling Properties Using a Continuous Countercurrent Steep System text Agricultural Engineering Agricultural Engineering University of Illinois at Urbana-Champaign Dissertation Ph.D.