Maize: Wet Milling

K. D. Rausch, S. R. Eckhoff

Research output: Chapter in Book/Report/Conference proceedingChapter

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 languageEnglish (US)
Title of host publicationGrain-Based Products and Their Processing
PublisherElsevier Inc.
Pages467-481
Number of pages15
Volume3-4
ISBN (Electronic)9780123947864
ISBN (Print)9780123944375
DOIs
StatePublished - 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

  • Engineering(all)
  • Agricultural and Biological Sciences(all)

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  • Cite this

    Rausch, K. D., & Eckhoff, S. R. (2015). Maize: Wet Milling. In Grain-Based Products and Their Processing (Vol. 3-4, pp. 467-481). Elsevier Inc.. https://doi.org/10.1016/B978-0-12-394437-5.00239-4