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The Corn Ethanol Industry
Published in Shelley Minteer, Alcoholic Fuels, 2016
Nancy N. Nichols, Bruce S. Dien, Rodney J. Bothast, Michael A. Cotta
As stated previously, wet-milling operations have the capacity and flexibility to make more products than a dry-grind ethanol facility, because the individual parts of the kernel are fractionated. Products resulting directly from wet milling are corn oil for cooking, CO2, which may be captured and sold for carbonation of beverages, and corn gluten meal and corn gluten feed, which are sold as animal feeds. Additional products may be obtained from starch, by siphoning part of the sugar stream into alternate products. The product mix from a wet mill can be changed (within limits) in response to market conditions, and has grown to include products that were formerly synthesized by chemical processes. Alternative fermentation products include organic acids, amino acids, sugar alcohols, polysaccharides, pharmaceuticals, nutraceuticals, fibers, biodegradable films, solvents, pigments, enzymes, polyols, and vitamins [24]. The simple sugars derived from starch can also be converted enzymatically to sweeteners including high fructose corn syrup, which is the primary food use of corn in the United States.
Investigation of impeller modification and eccentricity for non-Newtonian fluid mixing in stirred vessels
Published in Chemical Engineering Communications, 2019
Carboxymethyl cellulose (CMC) powder (Pre-Hydrated® Ticalose® CMC 2500, TIC Gums, Belcamp, MD) and light corn syrup (Golden Barrel, Good Food Inc., Honey Brook, PA) were used to prepare the working fluids. 1% (w/v) CMC solution was prepared by dissolving the CMC powder in distilled water and kept at ∼20 °C overnight to remove air bubbles. Light corn syrup was used in its original form (77–79 Brix). The rheological properties of the fluids at 20 °C were measured by using a Haake VT550 viscometer (Gebruder Haake GmbH, Karlsruhe, Germany) with NV type cup and rotor installed. CMC solution exhibited a shear thinning characteristic with a flow behavior index (n) and a consistency coefficient (K, Pa.sn) of 0.41 ± 0.01 and 5.59 ± 0.56 within the shear rate range of 10–800 s−1, respectively. The Newtonian viscosity (µ, Pa.s) was 19.36 ± 0.05 for corn syrup. The density (ρ, kg/m3) of the fluids were determined to be 1001 ± 0.87 and 1395 ± 3.36 kg/m3 for 1% (w/v) CMC and light corn syrup solutions, respectively.
The impact of using polyols as osmotic agents on mass exchange during osmotic dehydration and their content in osmodehydrated and dried apples
Published in Drying Technology, 2020
Hanna Kowalska, Łukasz Woźniak, Ewelina Masiarz, Alicja Stelmach, Agnieszka Salamon, Jolanta Kowalska, Dariusz Piotrowski, Agata Marzec
Osmotic dehydration (OD) is the process of partial water removal through direct contact of plant materials with a hypertonic solution.[7,8] Multiple chemical and physical changes do occur during this.[8] They are triggered by the simultaneous removal of water and substances dissolved in it and by the penetration of the osmotic substance into the dehydrated material.[9] A novel variant of OD (named postdipping dehydration) where a material is dipped in a salt or sugar solution for a very short time followed by simple exposure to ambient conditions was explored with the aim of lowering water content of potato slices but at the same time not gain a high level of sugar/salt.[10] Even a moderate process temperature (40–50 °C) can minimize undesirable changes in color and aroma loss in dehydrated fruit.[8] Therefore, it is sometimes not required to add sulfur compounds (i.e. sulfur dioxide) used as antioxidants to protect fruit against oxidative and enzymatic discoloration.[11] Such osmotic substances as sucrose, glucose syrup, corn syrup and glucose, sorbitol, fructo-oligosaccharides[12] as well as juice concentrates are typically used for dehydration.[8,9,11,13,14] Alternative substances, such as polyols, are quite rarely used in this process.[6,11,15,16]
Effect of high pressure on mass transfer kinetics of granny smith apple
Published in Drying Technology, 2018
Kshirod K. Dash, V. M. Balasubramaniam
OD is typically a slow process and diffusion time can take several hours to day depending on variety of factors. This include treatment temperature and time, concentration and composition of solutes, structure of the fruit and its geometry, and liquid/solid ratio.[2] The type of osmotic agent is a very important factor that determines the rate of diffusion of both water and solute. Sucrose, fructose, glucose, salt, sorbitol, starch, glycerol, corn syrup, and fructo-oligosaccharide are some of the commonly used osmotic agents.[345]