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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2003
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| LEADER | 08803caa a22009017a 4500 | ||
|---|---|---|---|
| 001 | PAPER-4798 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203423.0 | ||
| 008 | 190411s2003 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-0037774777 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a JFOED | ||
| 100 | 1 | |a Haros, M. | |
| 245 | 1 | 0 | |a Influence of corn drying on its quality for the wet-milling process |
| 260 | |c 2003 | ||
| 270 | 1 | 0 | |m Suárez, C.; Departamento de Industrias, Fac. de Ciencias Exactas y Naturales, Ciudad Universitaria, 1428 Buenos Aires, Argentina; email: suarez@di.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
| 504 | |a (1995) Approved Methods of the American Association of Cereal Chemists (9th Ed.), , AACC. Method 44-15A | ||
| 504 | |a Anderson, R.A., Watson, S.A., The corn of milling industry (1982) CRC Handbook of Processing and Utilization in Agriculture, 2 (PART 1.I), pp. 31-61. , WolfA. Boca Raton: CRC Press | ||
| 504 | |a (1980) Official Methods of Analysis 13th Ed., , Washington, DC: Association of Official Analytical Chemists | ||
| 504 | |a Bertoni, M.H., Pereyra Gonzalez, A., Cattaneo, P., Estudios sobre frutos de Cucurbita moschata Duch (calabazita). II. Aceite crudo de extracción de semilla. Características y composición analítica (1994) Anales de la Asociacion Química Argentina, 82, pp. 131-133 | ||
| 504 | |a Brown, R.B., Fulford, G.N., Daynard, T.B., Meiering, A.G., Otten, L., Effect of drying method on grain corn quality (1979) Cereal Chemistry, 56, pp. 529-532 | ||
| 504 | |a Egan, H., Kirk, R.S., Sawyer, R., (1987) Análisis Químico de Alimentos de Pearson, pp. 244-245. , S.A. de C.V., México: Compañía Editorial Continental | ||
| 504 | |a French, R.C., Kingsolver, C.H., Effect of excessive heat during artificial drying of corn on reducing sugar content and diastasic activity (1964) Cereal Chemistry, 41, pp. 47-58 | ||
| 504 | |a Greenspan, L., Humidity fixed points of binary saturated aqueous solutions (1977) Journal of Research of the National Bureau of Standards - A. Physics and Chemistry, 81 (1), pp. 89-96 | ||
| 504 | |a Haros, M., Suarez, C., Effect of drying, initial moisture and variety in corn wet milling (1997) Journal of Food Engineering, 34, pp. 473-481 | ||
| 504 | |a Haros, M., Viollaz, P.E., Suarez, C., Effect of temperature and SO2 on the rates of water absorption of three maize hybrids (1995) Journal of Food Engineering, 25, pp. 473-482 | ||
| 504 | |a Krueger, B.R., Knutson, C.A., Inglett, G.E., Walker, C.E., A differential scanning calorimetry study on the effect of annealing on gelatinization behaviour of corn starch (1987) Journal of Food Science, 52, pp. 715-718 | ||
| 504 | |a Le Brass, A., Maize drying conditions and its resulting quality for wet-milling industry (1982) Maize: Recent Progress in Chemistry and Technology, pp. 95-127. , G.E. Inglett. New York: Academic Press | ||
| 504 | |a Lorenz, K., Kulp, K., Steeping of starch at various temperatures - Effects on functional properties (1980) Starch/Stärke, 32, pp. 181-186 | ||
| 504 | |a Luikov, A.V., (1968) Analytical Heat Diffusion Theory, , London: Academic Press | ||
| 504 | |a Mac Masters, M.M., Finkner, M.O., Holzapfel, M.M., Ramser, J.H., Dungan, G.H., A study of the effect of drying conditions on the suitability for starch production of corn artificially dried after shelling (1959) Cereal Chemistry, 36, pp. 247-259 | ||
| 504 | |a Mistry, A.H., Xutian, W., Eckhoff, S.R., Litchfields, J.B., Wet-milling characteristics of high-temperature, high-humidity maize (1993) Cereal Chemistry, 70, pp. 360-361 | ||
| 504 | |a Nerying, A., Reilly, P.J., Laboratory wet milling of ensiled corn kernels (1984) Cereal Chemistry, 61, pp. 8-14 | ||
| 504 | |a Neuman, P.E., Wall, J.S., Walker, C.E., Chemical and physical properties of proteins in wet-milled corn gluten (1984) Cereal Chemistry, 61 (41), pp. 353-356 | ||
| 504 | |a Peplinski, A.J., Paulis, J.W., Bietz, J.A., Pratt, R.C., Drying of high-moisture corn: Changes in properties and physical quality (1994) Cereal Chemistry, 71, pp. 129-133 | ||
| 504 | |a Robuti, J.L., Observaciones de microscopía electrónica de barrido sobre endosperma de la línea endócrina P21 de maíz (1980) Boletín de Divulgación Técnica No. 41, 41. , INTA, Instituto Nacional de Tecnología Agropecuaria, Estación Experimental Regional Agropecuaria Pergamino, Argentina | ||
| 504 | |a Shandera, D.L., Jackson, D.S., Effect of corn wet-milling conditions (sulfur dioxide, lactid acid, and steeping temperature) on starch functionality (1996) Cereal Chemistry, 73, pp. 632-637 | ||
| 504 | |a Steinke, J.D., Johnson, L.A., Steeping maize in the resence of multiple enzymes. I. Static batchwire steeping (1991) Cereal Chemistry, 68, pp. 7-12 | ||
| 504 | |a Tolaba, M.P., Aguerre, R.J., Suarez, C., Shape characterisation for diffusional analysis of corn drying (1989) Drying Technology, 7 (2), pp. 205-217 | ||
| 504 | |a Watson, S.A., Structure and composition (1991) Corn: Chemistry and Technology, pp. 53-82. , S.A. Watson, & P.E. Ramstad. St Paul, MN: American Association of Cereal Chemistry | ||
| 504 | |a Watson, S.A., Hitara, Y., Some wet-milling properties of artificially dried corn (1962) Cereal Chemistry, 39, pp. 35-44 | ||
| 504 | |a Weisser, H., Influence of temperature on sorption equilibria (1985) Properties of Water in Foods, p. 95. , D. Simato, & J.L. Multon. Dordrecht: Martinus Nijhoff | ||
| 504 | |a Weller, C.L., Paulsen, M.R., Steinberg, M.P., Correlation of starch recovery with assorted quality factors of four corn hybrids (1988) Cereal Chemistry, 65, pp. 392-397 | ||
| 520 | 3 | |a 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. |l eng | |
| 536 | |a Detalles de la financiación: Universidad de Buenos Aires | ||
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas | ||
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas | ||
| 536 | |a Detalles de la financiación: We acknowledge financial support from the Consejo Nacional de Investigaciones Cientı́ficas y Técnicas (CONICET) and Universidad de Buenos Aires, República Argentina. | ||
| 593 | |a Departamento de Industrias, Fac. de Ciencias Exactas y Naturales, Ciudad Universitaria, 1428 Buenos Aires, Argentina | ||
| 690 | 1 | 0 | |a CORN DRYING |
| 690 | 1 | 0 | |a STARCH QUALITY |
| 690 | 1 | 0 | |a STARCH THERMAL PROPERTIES |
| 690 | 1 | 0 | |a WET-MILLING |
| 690 | 1 | 0 | |a ABSORPTION |
| 690 | 1 | 0 | |a COMMINUTION |
| 690 | 1 | 0 | |a DIFFERENTIAL SCANNING CALORIMETRY |
| 690 | 1 | 0 | |a DIFFUSION |
| 690 | 1 | 0 | |a DRYING |
| 690 | 1 | 0 | |a ENTHALPY |
| 690 | 1 | 0 | |a MOISTURE |
| 690 | 1 | 0 | |a PROTEINS |
| 690 | 1 | 0 | |a SOLUTIONS |
| 690 | 1 | 0 | |a STARCH |
| 690 | 1 | 0 | |a STARCH QUALITY |
| 690 | 1 | 0 | |a FOOD PRODUCTS |
| 690 | 1 | 0 | |a ZEA MAYS |
| 700 | 1 | |a Tolaba, M.P. | |
| 700 | 1 | |a Suárez, C. | |
| 773 | 0 | |d 2003 |g v. 60 |h pp. 177-184 |k n. 2 |p J Food Eng |x 02608774 |w (AR-BaUEN)CENRE-5580 |t Journal of Food Engineering | |
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