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dc.contributor.authorLopes-Filho, J. F. [UNESP]
dc.contributor.authorBrandemarte, E. A. [UNESP]
dc.date.accessioned2014-05-27T11:20:30Z
dc.date.available2014-05-27T11:20:30Z
dc.date.issued2002-10-01
dc.identifierhttp://dx.doi.org/10.1006/bioe.2002.0113
dc.identifier.citationBiosystems Engineering, v. 83, n. 2, p. 185-190, 2002.
dc.identifier.issn1537-5110
dc.identifier.urihttp://hdl.handle.net/11449/66976
dc.description.abstractThe intermittent milling and dynamic steeping (IMDS) process is an alternative method developed for wet milling of maize. In this process, the steeping stage can be reduced to 5 h by soaking maize in water at 60°C for 2 h and cracking the kernels to remove solution components diffusional barriers with minimum germ damage. Maize was dynamically steeped in solutions with 0.0, 0.1, and 0.2% sulphur dioxide (SO2) and 0.00, 0.55% lactic acid. Germ recovery, germ damage, fibre in germ, oil content and uncracked kernels were determined. A conventional steeping procedure was also performed. Germ recovery was higher for all tests using both SO2 and lactic acid than for the others with best germ yield for concentrations of 0.2% SO2 and 0.55% lactic acid. Germ damage ranged from 7.4 to 18.2% for all tests. The presence of lactic acid in the steeping solution decreased the amount of fibre in germ fraction. Germ oil content ranged from 39.3% (0-0% SO2, 0.55% lactic acid) to 44.0% (0.2% SO2, 0.55% lactic acid) for all treatments using IMDS. The smallest difference was 5.5% between IMDS (0.2% SO2, 0.55% lactic acid) and the conventional 36 h steeping process. An average of 1.3% of kernels remained uncracked after IMDS process. © 2002 Silsoe Research Institute. Published by Elsevier Science Ltd. All rights reserved.en
dc.format.extent185-190
dc.language.isoeng
dc.relation.ispartofBiosystems Engineering
dc.sourceScopus
dc.subjectZea mays
dc.titleMaize germ recovery and quality using the intermittent milling and dynamic steeping processen
dc.typeArtigo
dcterms.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.description.affiliationFood Engineering and Technology Department UNESP São Josá Do Rio Preto Campus, Sao Paulo
dc.description.affiliationUnespFood Engineering and Technology Department UNESP São Josá Do Rio Preto Campus, Sao Paulo
dc.identifier.doi10.1006/bioe.2002.0113
dc.identifier.wosWOS:000178777000006
dc.rights.accessRightsAcesso restrito
dc.identifier.scopus2-s2.0-0036774526
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt
dc.relation.ispartofjcr2.132
dc.relation.ispartofsjr0,676
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