09-09-2014, 03:59 PM
Maize is used to extract Starch, Gluten, Maize oil, Fiber, etc by absorption of water in it and Starch is further used to make Dextrose, Liquid Glucose, Dextrin and modified starches. Dextroseis used to make Glucose-D, Sorbitol 70% solution, Anhydrous Dextrose, etc. During extraction of starch Steeping is the main step in which Sulfur water is used for swelling themaize. Quality of starch depends on steeping, if done for sufficient time 70-72 hrs, optimumtemperature 50-55 ͦC and sulfur concentration in water. Parameters changing with time are SO2concentration, Lactic acid conc., pH, solid or Baume in water. SO2 concentration continuouslyincreases in steeping water, lactic acid concentration decreases as steeping proceeds, pHincrease but remain nearly in between 3 to 4, Solid concentration decreases during steeping,Baume decreases from 5 to 0 during steeping, Moisture content in maize increases from 12-15%to 39-45% by weight.After steeping, primary separator separate out Gluten from slurry and Hydro-cyclone extractstarch from the left slurry. Starch content in primary separator
Komal Kalsia
100100203097
Komal Kalsia
100100203097