Abstract
The corn (maize) wet milling process begins with steeping the corn kernels in an aqueous solution that contains varying amounts of sulfur dioxide and lactic acid for a period of 24-48. h at 50-55. °C. This prepares the kernel for milling, separation, and other downstream processes. Germ is recovered using hydrocyclones, fiber is recovered by pressure-fed screens, and starch and protein are separated using hydrocyclones. Corn germ, gluten feed, gluten meal, and starch are high-valued coproducts that are marketed by the corn wet miller.
| Original language | English (US) |
|---|---|
| Title of host publication | Grain-Based Products and Their Processing |
| Publisher | Elsevier Inc. |
| Pages | 467-481 |
| Number of pages | 15 |
| Volume | 3-4 |
| ISBN (Electronic) | 9780123947864 |
| ISBN (Print) | 9780123944375 |
| DOIs | |
| State | Published - Dec 17 2015 |
Keywords
- Corn
- Corn germ
- Corn gluten feed
- Corn gluten meal
- Maize
- Starch
- Starch production
- Starch-gluten separation
- Steeping
- Wet milling
ASJC Scopus subject areas
- General Engineering
- General Agricultural and Biological Sciences