Laboratory Wet Milling of Ensiled Corn Kernels

Date
1984
Authors
Neryng, A.
Reilly, Peter
Reilly, Peter
Major Professor
Advisor
Committee Member
Journal Title
Journal ISSN
Volume Title
Publisher
Altmetrics
Authors
Research Projects
Organizational Units
Journal Issue
Series
Department
Chemical and Biological Engineering
Abstract

Dried and ensiled corn were each steeped with aqueous SO2 or water at initial pHs of 4-5; both were also steeped with aqueous SO2 at pH7. Initial steepwater composition or pH had less effect on yields of individual fractions and recoveries of various components than did differences between dried or ensiled corn. Recovery of starch after milling was appreciably higher with ensiled corn. Protein recovery in gluten decreased, but this was partially counterbalanced by increased protein content of the steepwater from ensiled corn. Results using batchwise steeping or a simulated countercurrent procedure were similar, though the latter gave higher starch recoveries.

Comments

Published in Cereal Chemistry 61, no. 1 (1984): 8–14.

Description
Keywords
Citation
DOI
Source
Collections