Influence of corn drying on its quality for the wet-milling process
Flint and dent corn were forced air-dried at 70-110 °C to a final moisture of about 12.0%. The rates of water absorption of both hybrids in the presence of 0.25% SO2 aqueous solution were evaluated in terms of the diffusion coefficient. Drying temperature affected negatively the rate of absorption o...
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| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_02608774_v60_n2_p177_Haros |
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todo:paper_02608774_v60_n2_p177_Haros2023-10-03T15:12:12Z Influence of corn drying on its quality for the wet-milling process Haros, M. Tolaba, M.P. Suárez, C. Corn drying Starch quality Starch thermal properties Wet-milling Absorption Comminution Differential scanning calorimetry Diffusion Drying Enthalpy Moisture Proteins Solutions Starch Starch quality Food products Zea mays Flint and dent corn were forced air-dried at 70-110 °C to a final moisture of about 12.0%. The rates of water absorption of both hybrids in the presence of 0.25% SO2 aqueous solution were evaluated in terms of the diffusion coefficient. Drying temperature affected negatively the rate of absorption of both hybrids. A laboratory wet-milling procedure was developed to evaluate starch recovery of corn samples. For flint corn starch recovery drop from 96.5% (undried) to 82% (dried at 110 °C); for dent corn the drop was from 97.5% to 90%. The starch isolated from air-dried corn contained greater amounts of protein than starch originated from undried corn. The effect was more marked for flint than for dent corn and increased with the drying temperature. Sorptional characteristics of starch were practically unaffected by drying temperature. DSC transition temperatures of starch showed an increasing tendency with drying temperature. For both hybrids the gelatinization enthalpy of starch decreased with the increasing of drying temperature, the effect being more marked for flint than for dent corn. © 2003 Published by Elsevier Ltd. Fil:Haros, M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Tolaba, M.P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_02608774_v60_n2_p177_Haros |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Corn drying Starch quality Starch thermal properties Wet-milling Absorption Comminution Differential scanning calorimetry Diffusion Drying Enthalpy Moisture Proteins Solutions Starch Starch quality Food products Zea mays |
| spellingShingle |
Corn drying Starch quality Starch thermal properties Wet-milling Absorption Comminution Differential scanning calorimetry Diffusion Drying Enthalpy Moisture Proteins Solutions Starch Starch quality Food products Zea mays Haros, M. Tolaba, M.P. Suárez, C. Influence of corn drying on its quality for the wet-milling process |
| topic_facet |
Corn drying Starch quality Starch thermal properties Wet-milling Absorption Comminution Differential scanning calorimetry Diffusion Drying Enthalpy Moisture Proteins Solutions Starch Starch quality Food products Zea mays |
| description |
Flint and dent corn were forced air-dried at 70-110 °C to a final moisture of about 12.0%. The rates of water absorption of both hybrids in the presence of 0.25% SO2 aqueous solution were evaluated in terms of the diffusion coefficient. Drying temperature affected negatively the rate of absorption of both hybrids. A laboratory wet-milling procedure was developed to evaluate starch recovery of corn samples. For flint corn starch recovery drop from 96.5% (undried) to 82% (dried at 110 °C); for dent corn the drop was from 97.5% to 90%. The starch isolated from air-dried corn contained greater amounts of protein than starch originated from undried corn. The effect was more marked for flint than for dent corn and increased with the drying temperature. Sorptional characteristics of starch were practically unaffected by drying temperature. DSC transition temperatures of starch showed an increasing tendency with drying temperature. For both hybrids the gelatinization enthalpy of starch decreased with the increasing of drying temperature, the effect being more marked for flint than for dent corn. © 2003 Published by Elsevier Ltd. |
| format |
JOUR |
| author |
Haros, M. Tolaba, M.P. Suárez, C. |
| author_facet |
Haros, M. Tolaba, M.P. Suárez, C. |
| author_sort |
Haros, M. |
| title |
Influence of corn drying on its quality for the wet-milling process |
| title_short |
Influence of corn drying on its quality for the wet-milling process |
| title_full |
Influence of corn drying on its quality for the wet-milling process |
| title_fullStr |
Influence of corn drying on its quality for the wet-milling process |
| title_full_unstemmed |
Influence of corn drying on its quality for the wet-milling process |
| title_sort |
influence of corn drying on its quality for the wet-milling process |
| url |
http://hdl.handle.net/20.500.12110/paper_02608774_v60_n2_p177_Haros |
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AT harosm influenceofcorndryingonitsqualityforthewetmillingprocess AT tolabamp influenceofcorndryingonitsqualityforthewetmillingprocess AT suarezc influenceofcorndryingonitsqualityforthewetmillingprocess |
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