Relevant bibliographies by topics / Corn flour production process

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Academic literature on the topic 'Corn flour production process'

Author: Grafiati
Published: 7 September 2021
Last updated: 1 February 2022

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Journal articles on the topic "Corn flour production process"

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Shanina, Olga, Sergii Minchenko, Tetyana Gavrysh, Yuriy Sukhenko, Vladyslav Sukhenko, Volodimyr Vasyliv, Natalia Miedviedieva, Mikhailo Mushtruk, Myroslav Stechyshyn, and Tatyana Rozbytska. "Substantiation of basic stages of gluten-free steamed bread production and its influence on quality of finished product." Potravinarstvo Slovak Journal of Food Sciences 14 (April 28, 2020): 189–201. http://dx.doi.org/10.5219/1200.

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Development and introduction of high quality gluten-free products is one of the priorities of food industry. Feasibility of producing gluten-free steamed bread based on rice and corn flour using flaxseed, sunflower, sorghum and quinoa flour additives is proved in the article. Recommended ratios of flours are established: Frc:Ffs 95:5, Frc:Fsn 95:5, Fcn:Fqn 85:15, Fcn:Fsg 90:10. The parameters of dough kneading are studied and the influence of additives on relative elasticity, plasticity and resilience is established. Use of additives leads to a decrease in irreversible relative deformation of dough for 36 – 68% and relative plasticity for 16 – 18%, to increase of its elasticity relative resilience up to 2.3 times. Dough fermentation process is investigated. It is established that amount of carbon dioxide accumulated in gluten-free dough increases by 10 – 30%. Process of acid accumulation during fermentation is studied. A flow chart for the production of gluten-free steamed bread is proposed. The parameters for the production of gluten-free steamed bread were established and justified. Product is prepared in a single-phase method, adopted in practice of baking bread. The duration of dough mixing is 10 – 15 min, fermentation 20 – 35 min. Steam treatment is carried out under atmospheric pressure. Recommended steam processing time is 35 min for bread based on rice flour, 30 min for based on corn flour. In comparison with the traditional technological scheme, it is recommended to use a double boiler instead of an oven.
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Medina-Rendon, Esther Alicia, Guadalupe María Guatemala-Morales, Eduardo Padilla-Camberos, Rosa Isela Corona-González, Enrique Arriola-Guevara, and Jorge Alberto García-Fajardo. "Production of Extrudate Food with Mango By-Products (Mangifera indica): Analysis of Physical, Chemical, and Sensorial Properties." Processes 9, no. 9 (September 14, 2021): 1660. http://dx.doi.org/10.3390/pr9091660.

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The novelty of this work is the use of two mango by-products, mango peel and kernel, to obtain an extruded food. As well as the development of this food through a design of mixtures, we conducted sensorial analysis of the food through a hedonic test, in order not only to develop an extruded food with mango by-products, but also to develop a food that will be accepted by the consumer. A simple lattice mixture design was carried out with 14 mixtures, where the components were white corn flour (WCF), mango peel flour (MPF) and mango kernel flour (MKF), both from the Tommy Atkins mango variety. Physical and chemical properties such as the expansion index (EI), hardness, water absorption index (WAI), water solubility index (WSI), total phenols, DPPH and ABTS were evaluated. An optimization region was found that included 3 design points. Mixtures 1, 6 and 12 were evaluated using a nine-point hedonic scale to determine the acceptability of the product. Appearance, taste, and texture of the extrudates was evaluated. The extrudate with the best overall acceptability and the optimum physical and chemical properties contained 58.33% white corn flour, 33.33% mango peel flour and 8.33% mango kernel flour.
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Kaluzhskikh, Aleksandr, Natalya Dolgopolova, Marina Kotelnikova, and Snezhana Ryumshina. "The Study of the Possibility of Using Low-Calorie Foods in the Technology of Flour Confectionery Production." BIO Web of Conferences 32 (2021): 03012. http://dx.doi.org/10.1051/bioconf/20213203012.

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The article demonstrates the advisability of substituting high-grade wheat flour in the formulation of a sponge cake semi-finished mix with the mix of oat, corn and gram flour. An oat, corn and gram flour mix contains much more protein than wheat flour. This mix contains a significant amount of globulin, which suggests an evident foaming capacity of protein systems and is a positive factor in the technology of making sponge cakes. When substituting wheat flour with the suggested mix completely, the nutritional value of finished products improves. The share of dietary fiber increases significantly; the calorie content of products decreases. Absence of gluten makes this mix a strategically important raw material for gluten-free products. It is recommended to use this recipe, since with a complete substitution of wheat flour, there is an improvement in organoleptic, physicochemical indicators of the quality of sponge cake batter and finished products. The use of oat, corn and gram flour leads to an extension of the shelf life of sponge cake semi-finished products and helps to reduce the energy value and increase the vitamin and mineral ones of finished products. The introduction of the mix of flour into the sponge cake batter recipe does not worsen the quality of sponge cakes during storage. The developed formulation can be adapted to the technological process and equipment installed at existing confectionery enterprises and does not require additional costs.
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Filipovic, Nada, Dragana Soronja-Simovic, and Vladimir Filipovic. "Breadmaking characteristics of dough with extruded corn." Chemical Industry and Chemical Engineering Quarterly 15, no. 1 (2009): 21–24. http://dx.doi.org/10.2298/ciceq0901021f.

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Extrusion cooking is a thermal process often practiced in food, chemical and feed industry. Due to extrusion, nutritive value, texture, sensor characteristics and hygiene are improved. The influence of extruded corn grain and bread improver quantity on rheological and sensory characteristics of bread was investigated in this paper. Experiment was planed according to factorial plan 32 with independent variables: Quantity of extruded corn (10-30 % based in wheat flour, variation interval 10) and improver (0-0.4 % based on flour, variation interval 0.2). The influence of extruded corn on Dough handling is illustrated by extensigraph data: In comparison to the dough without corn, area is decreasing 50 to 60 % and resistance to stretching 15 to 20 %. The addition of commercial bread improver, regardless the quantity of extruded corn is beneficial contributing to improved extensigraph data up to 30 %. By substituting wheat flour with 10 to 20 % of extruded corn along with proper quality of bread improver, bread quality is satisfying and stalling is significantly improved. In the production of so-called mixed corn bread (30 % of extruded corn) extrusion is contributing to retard stalling and prolonged shelf-life.
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Kara, K., BK Guclu, and E. Baytok. "Comparison of fermentative digestion levels of processed different starch sources by Labrador Retrievers at different ages." Veterinární Medicína 64, No. 4 (April 23, 2019): 158–71. http://dx.doi.org/10.17221/105/2018-vetmed.

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Extruded commercial dog foods contain high levels of carbohydrates. The limited starch digestive capacity of dogs can change with age. The effectiveness of the extrusion (heat-steam pressure) process applied to raw/by-product feedstuffs (different starch sources in terms of starch digestion) may also differ. Therefore, in this study we determined the effects of age and the heat-steam pressure process on the in vitro digestion of different starch sources in dogs. The in vitro digestion was done in faecal inoculums from Labrador Retrievers of different ages (puppy; six months, mature; two years, and geriatric; eight years). The substrates (barley, corn, wheat, rice, oat and potato flours) were studied for in vitro digestion after both extrusion processes (processed; 2.4 bar and 134° C for 14 min) and a non-extrusion (unprocessed). The extrusion process generally increased the in vitro total gas production and true organic matter disappearance (T-OMd) (at 6–48 h) of barley, corn, wheat, rice, and oat flours (P < 0.05). The extrusion process increased T-OMd of potato flour at 6 h (P = 0.005), but did not change at 12–48 h (P > 0.05). The T-OMd at 6–12 h of barley flour by faecal inoculums of ≥ two-year-old dogs was higher than that of six-month-old dogs. The T-OMd and gas production of starch sources cumulatively increased with incubation time (P < 0.05). The molarities of acetic acid, butyric acid and toal volatile fatty acids in the fermentation fluids of barley, rice and wheat flours increased with the extrusion process or faecal inoculums of two- and eight-year-old dogs (P < 0.05). As a result, the extrusion process positively affected digestion of starch sources for medium to large breed dogs at ≥ six months of age. We advise that food meant for medium-size breed dogs that are six months and older should be made with more potato, oat and wheat flours rather than other sources.
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Bolgova, N. V. "The functional features of production of sour-milk product with gluten-free flour." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 21, no. 91 (April 23, 2019): 25–28. http://dx.doi.org/10.32718/nvlvet-f9105.

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The work substantiates the choice of leaven in order to produce a sour milk product with the most desirable organoleptic characteristics. As a result of the study, the fermentation for yoghurt of Chr. Hansen (Denmark) was selected. These studies determines the choice of scientifically proven methods of fermentation of the following samples. Organoleptic analysis of four samples of dairy products with gluten-free flour was carried out. It was shown that the consistency in each sample was homogeneous and estimated by the tasting commission at 5 points. It was established that the color and smell of samples of the dairy product directly depends on the type of introduced gluten free flour. It is shown that the color in the first and the third samples is estimated at 4 points. The second sample was slightly inferior and was estimated at 3.7 points. The highest score (4.8) was the fourth sample of buckwheat and rice-corn flour. The taste of pure sour milk was present in all abovementioned samples. It was found that the content of buckwheat flour in the first and the second samples gave the product an excessive taste of “porridge”. The taste of corn flour was distinguishedly felt in the third sample. It was shown that the first three samples yielded the optimum taste of the fourth to 0.6–1.9 points. It was found that the most balanced is the sour milk sample of the product with buckwheat and rice-corn flour. All organoleptic characteristics were distributed evenly in it. A new technological approach was developed in preparation of the milk-flour mixture to the fermentation. The model of technological process of manufacturing of sour milk product with gluten-free flour is made, which allows to develop technological stages of product production with functional additives. The influence of technological parameters and prescript components on the organoleptic parameters of the dairy product has been established. It was shown that the fermentation of the selected sample proceeds for 8 hours at a temperature of 43 ± 2 °С. The product is cooled to a temperature of 18 °C before aseptic packaging. It is recommended to store the ready gluten-free dairy product for 14 days at a temperature of 4–6 °C. Studies conducted show that the developed formula of sour-milk product can be recommended for the production of dairy enterprises.
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Kasim, Rahmiyati, Lisna Ahmad, Suryani Une, Yoyanda Bait, and Siti A. Liputo. "Characterization of Snack Food Bars Made of Nixtamalized Corn Flour and Flour Of Nike Fish for Emergency Food." International Journal of Agriculture System 5, no. 1 (June 29, 2017): 33. http://dx.doi.org/10.20956/ijas.v5i1.1168.

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Utilization of local food source such as nixtamalized corn flour and nike flour as base ingredients in producing snack bars may add the product value and also reduce production costs. The purpose of this study was to produce a prototype snack food bars weighing 50 grams for each bar, containing calories that meet the standards of Emergency Food Product (EFP) by 233 kcal/bar, and being favored by consumers. Snack food bars produced in this study used the formulation in the previous study, consisted of 26.77% nixtamalized corn flours, 6.69% nike flours, 9.37% corn starch, 20.08% chocolate, 13.01% margarine, 13.38% egg whites, and 13.38% sugar. Snack food bars were produced through six steps: weighing ingredients, mixing, molding, baking in the oven, cooling, and packaging. The baking process used three combinations of temperature and time, each with 3 replicates. Bars were baked at 1000C for 20 minutes, and then followed by temperature of 1400C (treatment A), 1500 C (treatment B), or 1600C (treatment C) for 40 minutes. Snack food bars produced by baking temperature combination were less preferred by the panelists based on the taste attributes due to the distinctive flavor of nike flours persisted in the bars. Baking temperature C (at 1000 C for 20 minutes, followed by 1600C for 40 minutes) got the highest score based on the texture attributes. The nutrient and calorie content of snack food bars produced did not show much difference with the formulation result. Snack food bars produced in this study contained 10.1751 g fat, 3.5694 g protein and 32.2681 g carbohydrate in every 50 g of snack bars. Based on the formulation result, snack food bars contained 9.8 g fat, 5.84 g protein, and 30.37 g carbohydrate per 50 g of snack bars. Snack food bars produced in this study contained 234.926 kcal per 50 g of snack bar while based on the formulation result, snack food bars contained 233 kcal per 50 g of snack bar. This implies that Snack food bars based local product has the potential to developed in the regional in security food in the face of emergency condition.
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Hashemi, Neda, Sayed Ali Mortazavi, Elnaz Milani, and Faride Tabatabaie Yazdi. "To investigate the Effect of extrusion process conditions on the functional characteristics of expanded products Based on corn- almond." Environment Conservation Journal 16, SE (December 5, 2015): 519–24. http://dx.doi.org/10.36953/ecj.2015.se1661.

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In recent years, the demand for snacks with optimal functional and nutritional properties has a dramatic increased; hence researching in this regard is considered as an essential task. Almond, is one of the nuts kernel and an important source of nutrients, especially fats, fiber, antioxidants, vitamins and minerals such as iron and calcium. Using this seeds nut in expanded products not only improves the nutritional properties but also it causes to produce a product with optimal functional features. As the screw rate and humidity level have a great effect on the properties of extruded products. In this study, defatted almond flour –corn flour blends (20 - 80) were extruded in a co-rotating twin-screw extruder. Response surface methodology using a central composite design was used to evaluate the effects of independent variables, namely screw rate (120–220 rpm) and humidity level (12–16%) on functional properties (water absorption index, water solubility index and oil absorption index). Based on the process optimization maximum water absorption is 6.54085, water solubility is 25.6472 and oil absorption is 3.09778 that was belong to the production of screw rate 209.17 rpm and the 14% humidity.
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Campechano Carrera, Elsa María, Juan de Dios Figueroa Cárdenas, Gerónimo Arámbula Villa, Héctor Eduardo Martínez Flores, Sergio J. Jiménez Sandoval, and J. Gabriel Luna Bárcenas. "New ecological nixtamalisation process for tortilla production and its impact on the chemical properties of whole corn flour and wastewater effluents." International Journal of Food Science & Technology 47, no. 3 (December 23, 2011): 564–71. http://dx.doi.org/10.1111/j.1365-2621.2011.02878.x.

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Rybchynskiy, R. "MODES OF PRODUCTION SMALL CORN FLAKES IN SEMI-INDUSTRIAL CONDITIONS." Grain Products and Mixed Fodder’s 19, no. 4 (February 3, 2020): 22–29. http://dx.doi.org/10.15673/gpmf.v19i4.1585.

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The article presents study results of steaming and tempering modes effect on the yield and quality of small corn flakes. Production of small corn flakes was carried out in semi-production conditions on the basis of a test section of the existing machinebuilding operation OLIS Llc, which allowed to get as close as possible to the production conditions. The study consisted of 2 series of experiments: in the first series of experiments, five identical samples of corn grit with an initial moisture content of 13.1% were sent to the steaming stage, where it was subjected to water-heat treatment for a specified period of time (2.5; 5; 7.5, 10 and 12.5 minutes), with increasing steaming time, the tempering time gradually increased by 10 minutes, from 10 to 50 minutes, respectively. In the second series of experiments, the grit was moistened by cold conditioning to a predetermined moisture content of 16±0.25%, moistened for 12 hours, and then moistened grit was subjected to water-heat treatment at the same parameters as in the first series. The initial sample of corn grit No. 4 was obtained in the factory and had the following quality indicators: moisture content – 13.1%; ash content – 0.58%; the starch content – 71.1%. The technological scheme of small corn flakes production in semi-production conditions included the following steps: grit moistening by a special device that sprays water for 15-20 seconds, and wetting in special sealed containers of grit samples (if necessary); grit steaming in the steamer camera of periodic action of EPP-1; tempering for 10-50 minutes in thermostable conditions; flattening of the obtained product on a rolling mill "EVV-1" with smooth rollers at a gap of 0.3-0.4 mm; drying the flattened product on a laboratory dryer; control on the laboratory dispenser RLU-1 (sieving on a sieve No. 067) for extraction of flour products. It was found that as a result of grit steaming with initial moisture content (13.1%) and subsequent flattening in semiproduction conditions a lot of meal was formed – 33.6 and 23.3% with the duration of steaming for 2.5 and 12.5 minutes, respectively, with an ash content of 0.64-0.57% and a starch content of 63.2-63.4%. With the ash content of the original grit of 0.63% and the starch content of 71.1%, it indicated that although moisture penetrated into the inner layers of the grit during conditioning, yet it was not enough on the surface. Therefore, high-ash peripheral grit particles were worse exposed to flattening, crushed and formed meal. Thus, the selected modes of small corn flakes production in semi-production conditions were not sufficient to provide the grit particle with the necessary structural and mechanical changes, and further increase in the duration of processing was impractical, as it significantly increased energy consumption and reduced flakes production productivity. Preliminary wetting of grit to a moisture content of 16±0.25% and subsequent steaming at the same parameters as grit flakes with a starting moisture content of 13.1% showed a significant decrease of flour products output, which amounted to 13.7-7.8% at 2.5 and 12.5 min of steaming, respectively. However, the additional grit moistening before steaming led to an increase in flakes moisture content, which requires higher energy consumption during their drying and bringing them to standards (less than 13.0%), guaranteeing their storage for 6-9 months. The technologically appropriate wet-heat processing mode of corn grit in the production process of flakes in semi-production conditions, to obtain small corn flakes according to the scheme of preliminary wetting of grit, steaming it in a steamer of periodic action, short-term tempering, flattening, drying and control of flakes on meal separation, is a grit moisture content before steaming at 16±2.5%, steaming at atmospheric conditions for 7.5-10 min, duration of tempering – 30-40 min. The obtained flakes do not require cooking, but can be brewed in boiling water for 4-5 minutes.
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Dissertations / Theses on the topic "Corn flour production process"

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Xie, Wei. "Numerical analysis of corn flour melt flow in extruder die and extrusion of corn puffs with wheat starches /." free to MU campus, to others for purchase, 1999. http://wwwlib.umi.com/cr/mo/fullcit?p9946317.

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Danje, Stephen. "Fast pyrolysis of corn residues for energy production." Thesis, Stellenbosch : Stellenbosch University, 2011. http://hdl.handle.net/10019.1/17822.

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Thesis (MScEng)--Stellenbosch University, 2011.
ENGLISH ABSTRACT: Increasing oil prices along with the climate change threat have forced governments, society and the energy sector to consider alternative fuels. Biofuel presents itself as a suitable replacement and has received much attention over recent years. Thermochemical conversion processes such as pyrolysis is a topic of interest for conversion of cheap agricultural wastes into clean energy and valuable products. Fast pyrolysis of biomass is one of the promising technologies for converting biomass into liquid fuels and regarded as a promising feedstock to replace petroleum fuels. Corn residues, corn cob and corn stover, are some of the largest agricultural waste types in South Africa amounting to 8 900 thousand metric tonnes annually (1.7% of world corn production) (Nation Master, 2005). This study looked at the pyrolysis kinetics, the characterisation and quality of by-products from fast pyrolysis of the corn residues and the upgrading of bio-oil. The first objective was to characterise the physical and chemical properties of corn residues in order to determine the suitability of these feedstocks for pyrolytic purposes. Secondly, a study was carried out to obtain the reaction kinetic information and to characterise the behaviour of corn residues during thermal decomposition. The knowledge of biomass pyrolysis kinetics is of importance in the design and optimisation of pyrolytic reactors. Fast pyrolysis experiments were carried out in 2 different reactors: a Lurgi twin screw reactor and a bubbling fluidised bed reactor. The product yields and quality were compared for different types of reactors and biomasses. Finally, a preliminary study on the upgrading of bio-oil to remove the excess water and organics inorder to improve the quality of this liquid fuel was performed. Corn residues biomass are potential thermochemical feedstocks, with the following properties (carbon 50.2 wt. %, hydrogen 5.9 wt. % and Higher heating value 19.14 MJ/kg) for corn cob and (carbon 48.9 wt. %, hydrogen 6.01 wt. % and Higher heating value 18.06 MJ/kg) for corn stover. Corn cobs and corn stover contained very low amounts of nitrogen (0.41-0.57 wt. %) and sulphur (0.03-0.05 wt. %) compared with coal (nitrogen 0.8-1.9 wt. % and sulphur 0.7-1.2 wt. %), making them emit less sulphur oxides than when burning fossil fuels. The corn residues showed three distinct stages in the thermal decomposition process, with peak temperature of pyrolysis shifting to a higher value as the heating rate increased. The activation energies (E) for corn residues, obtained by the application of an iso-conversional method from thermogravimetric tests were in the range of 220 to 270 kJ/mol. The products obtained from fast pyrolysis of corn residues were bio-oil, biochar, water and gas. Higher bio-oil yields were produced from fast pyrolysis of corn residues in a bubbling fluidised bed reactor (47.8 to 51.2 wt. %, dry ash-free) than in a Lurgi twin screw reactor (35.5 to 37 wt. %, dry ash-free). Corn cobs produced higher bio-oil yields than corn stover in both types of reactors. At the optimised operating temperature of 500-530 °C, higher biochar yields were obtained from corn stover than corn cobs in both types of reactors. There were no major differences in the chemical and physical properties of bio-oil produced from the two types of reactors. The biochar properties showed some variation in heating values, carbon content and ash content for the different biomasses. The fast pyrolysis of corn residues produced energy products, bio-oil (Higher heating value = 18.7-25.3 MJ/kg) and biochar (Higher heating value = 19.8-29.3 MJ/kg) comparable with coal (Higher heating value = 16.2-25.9 MJ/kg). The bio-oils produced had some undesirable properties for its application such as acidic (pH 3.8 to 4.3) and high water content (21.3 to 30.5 wt. %). The bio-oil upgrading method (evaporation) increased the heating value and viscosity by removal of light hydrocarbons and water. The corn residues biochar produced had a BET Brynauer-Emmet-Teller (BET) surface area of 96.7 to 158.8 m2/g making it suitable for upgrading for the manufacture of adsorbents. The gas products from fast pyrolysis were analysed by gas chromatography (GC) as CO2, CO, H2, CH4, C2H4, C2H6, C3H8 and C5+ hydrocarbons. The gases had CO2 and CO of more than 80% (v/V) and low heating values (8.82-8.86 MJ/kg).
AFRIKAANSE OPSOMMING: Die styging in olie pryse asook dreigende klimaatsveranderinge het daartoe gelei dat regerings, die samelewing asook die energie sektor alternatiewe energiebronne oorweeg. Biobrandstof as alternatiewe energiebron het in die afgope paar jaar redelik aftrek gekry. Termochemiese omskakelingsprosesse soos pirolise word oorweeg vir die omskakeling van goedkoop landbou afval na groen energie en waardevolle produkte. Snel piroliese van biomassa is een van die mees belowende tegnologië vir die omskakeling van biomassa na vloeibare brandstof en word tans gereken as ’n belowende kandidaat om petroleum brandstof te vervang. Mielieafval, stronke en strooi vorm ’n reuse deel van die Suid Afrikaanse landbou afval. Ongeveer 8900 duisend metrieke ton afval word jaarliks geproduseer wat optel na ongeveer 1.7% van die wêreld se mielie produksie uitmaak (Nation Master, 2005). Hierdie studie het gekk na die kinetika van piroliese, die karakterisering en kwaliteit van by-produkte van snel piroliese afkomstig van mielie-afval asook die opgradering van biobrandstof. Die eerste mikpunt was om die fisiese en chemiese karakteristieke van mielie-afval te bepaal om sodoende die geskiktheid van hierdie afval vir die gebruik tydens piroliese te bepaal. Tweendens is ’n kinetiese studie onderneem om reaksie parameters te bepaal asook die gedrag tydens termiese ontbinding waar te neem. Kennis van die piroliese kinetika van biomassa is van belang juis tydens die ontwerp en optimering van piroliese reaktore. Snel piroliese ekspermente is uitgevoer met behulp van twee verskillende reaktore: ’n Lurgi twee skroef reaktor en ’n borrelende gefluidiseerde-bed reaktor. Die produk opbrengs en kwaliteit is vergelyk. Eindelik is ’n voorlopige studie oor die opgradering van bio-olie uitgevoer deur te kyk na die verwydering van oortollige water en organiese materiaal om die kwaliteit van hierdie vloeibare brandstof te verbeter. Biomassa afkomstig van mielie-afval is ’n potensiële termochemiese voerbron met die volgende kenmerke: mielie stronke- (C - 50.21 massa %, H – 5.9 massa %, HHV – 19.14 MJ/kg); mielie strooi – (C – 48.9 massa %, H – 6.01 massa %, HHV – 18.06 MJ/kg). Beide van hierdie materiale bevat lae hoeveelhede N (0.41-0.57 massa %) and S (0.03-0.05 massa %) in vergelyking met steenkool N (0.8-1.9 massa %) and S (0.7-1.2 massa %). Dit beteken dat hieride bronne van biomassa laer konsentrasies van swael oksiedes vrystel in vergelyking met fossielbrandstowwe. Drie kenmerkende stadia is waargeneem tydens die termiese afbraak van mielie-afval, met die temperatuur piek van piroliese wat skuif na ’n hoër temperatuur soos die verhittingswaarde toeneem. Die waargenome aktiveringsenergie (E) van mielie-afval bereken met behulp van die iso-omskakelings metode van TGA toetse was in die bestek: 220 tot 270 kJ/mol. Die produkte verkry deur Snel Piroliese van mielie-afval was bio-olie, bio-kool en gas. ’n Hoër opbrengs van bio-olie is behaal tydens Snel Piroliese van mielie-afval in die borrelende gefluidiseerde-bed reakctor (47.8 na 51.2 massa %, droog as-vry) in vergelyking met die Lurgi twee skroef reakctor (35.5 na 37 massa %, droog as-vry). Mielie stronke sorg vir ’n hoër opbrengs van bio-olie as mielie strooi in beide reaktore. By die optimum bedryfskondisies is daar in beide reaktor ’n hoër bio-kool opbrengs verkry van mielie stingels teenoor mielie stronke. Geen aansienlike verskille is gevind in die chemise en fisiese kenmerke van van die bio-olie wat geproduseer is in die twee reaktore nie. Daar is wel variasie getoon in die bio-kool kenmerkte van die verskillende Snel Piroliese prosesse. Snel piroliese van mielie-afval lewer energie produkte, bio-olie (HVW = 18.7-25.3MJ/kg) en bio-kool (HVW = 19.8-29.3 MJ/kg) vergelykbaar met steenkool (HVW = 16.2-25.9 MJ/kg). Die bio-olies geproduseer het sommige ongewenste kenmerke getoon byvoorbeeld suurheid (pH 3.8-4.3) asook hoë water inhoud (21.3 – 30.5 massa %). Die metode (indamping) wat gebruik is vir die opgradering van bio-olie het gelei tot die verbetering van die verhittingswaarde asook die toename in viskositeit deur die verwydering van ligte koolwaterstowwe en water. Die mielie-afval bio-kool toon ’n BET (Brunauer-Emmet-Teller) oppervlakte area van 96.7-158.8 m2/g wat dit toepaslik maak as grondstof vir absorbante. The gas geproduseer tydens Snel Piroliese is geanaliseer met behulp van gas chromotografie (GC) as CO2, CO, H2, CH4, C2H4, C2H6, C3H8 and C5+ koolwaterstowwe. Die vlak van CO2 en CO het 80% (v/V) oorskry en met lae verhittingswaardes (8.82-8.86 MJ/kg).
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Yoder, Edward Duane. "An economic study of the quick-germ technology for the dry-grind process of corn ethanol production and its effects upon the corn oil market /." Available to subscribers only, 2006. http://proquest.umi.com/pqdweb?did=1203563451&sid=10&Fmt=2&clientId=1509&RQT=309&VName=PQD.

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Losi, Lorenzo. "Impact assessment of an innovative process for levulinic acid production from biomass." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2019.

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A large part of energy carriers and chemicals of our society come from fossil fuels; due to their critical exploitation and environmental concerns, alternative solutions should be promoted. The goal of this work is to understand the environmental impacts of different supply chains of levulinic acid production. To enable this comparison, a cradle-to-gate LCA was conducted on different kinds of biomasses, under an innovative thermochemical process called Biofine. The study concerns biomass not only of agri-food origin (corn stover, barley straw, wheat straw), but also deriving from the waste collection supply chain (organic fraction of municipal solid waste). Results show that biochemicals production from waste-derived biomass represent the lowest environmental impact solution, compared to the supply chain with biomass of agri-food origin. For agri-food biomasses, the impacts deriving from the agricultural phase are orders of magnitude more significant than those of the industrial phase, while the transport phase is the least impacting in absolute terms. For waste-derived biomasses, transport is the most impacting phase of the entire supply chain.
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Ávido, Nilton Osvaldo Benvindo. "Planeamento de experiências na otimização da fuba de milho." Master's thesis, 2015. http://hdl.handle.net/10400.2/4459.

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Dissertação de Mestrado em Estatística, Matemática e Computação apresentada à Universidade Aberta
O Planeamento de Experiências (em inglês Design of Experiments, DOE) é uma técnica utilizada para se definir quais dados, em que quantidade e em que condições devem ser coletados durante uma determinada experiência, buscando, basicamente, satisfazer dois grandes objetivos: a maior precisão estatística possível na resposta e o menor custo. Assim, a presente dissertação tem como objetivo, estudar e aplicar as técnicas de planeamento e análise de experiências na caracterização de um processo de produção da fuba de milho visando a otimização do mesmo. Deste modo, procurou-se identificar os fatores (controláveis) que poderiam ser significativamente responsáveis pela ocorrência de defeitos na produção, de maneira a explicar convenientemente este fenómeno, assim como a definição de estratégias para a otimização o processo. Para tal, foram realizadas experiências com as técnicas de planeamento fatorial fracionado , planeamento composto central, análise de variância e a metodologia de superfície de resposta . As experiências realizadas mostraram que dos seis fatores considerados inicialmente somente três (tempo de degerminação, tempo de maceração e o tempo de secagem da canjica) se revelaram como potenciais responsáveis pela ocorrência de defeitos no processo de produção da fuba de milho. Com auxílio da ferramenta de otimização do Minitab, foram determinados os níveis ótimos destes fatores, sendo que, o tempo de degerminação foi fixado em 1 minuto, o tempo de maceração em 4320 minutos e o tempo de secagem da canjica em 30 minutos.
Design of Experiments, DOE, is a technique used to define which data, in what quantity and in what conditions it should be collected during a given experiment, trying to reach two main objectives: the greatest statistical precision possible in the answer and the lowest possible cost. Therefore, this study’s objective is to study and apply design and analysis of experiments in characterizing the production process for corn flour with the aim of optimizing it. Therefore, we attempted to identify the fators (controllable ones) that can significantly cause deficiencies in production, so as to conveniently explain this phenomenon, as well as to define strategies for optimizing the process. To such an end, we carried out experiments with fractional fatorial designs , composite central design, analysis of variance and response surface methodology. The experiments performed showed that of the six fators initially considered only three (germination time, maceration time, and drying time for the ground corn) show themselves to be potentially responsible for the appearance of defects in the corn flour production process. With the assistance of the optimization tool in Minitab, the optimum levels were determined for these parameters, having set the germination time as 1 minute, maceration time to 4320 minutes and drying time 30 minutes.
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Dong, Rong. "Hydrothermal process for bioenergy production from corn fiber and swine manure /." 2009. http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqdiss&rft_dat=xri:pqdiss:3362772.

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Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 2009.
Source: Dissertation Abstracts International, Volume: 70-06, Section: B, page: 3629. Advisers: Xinlei Wang; Yuanhui Zhang. Includes bibliographical references (leaves 86-98) Available on microfilm from Pro Quest Information and Learning.
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Zoeller, Kara Marie. "Comparative evaluation of ethanol yield from HTF corn varieties in the whisky production process." 2008. http://etd.louisville.edu/data/UofL0469t2008.pdf.

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Thesis (M.Eng.)--University of Louisville, 2008.
Title and description from thesis home page (viewed May 15, 2008). Department of Chemical Engineering. Vita. "December 2008." Includes bibliographical references (p. 42).
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劉明偉. "Anaerobic Fermentation for Bio-Hydrogen Production by Using Corn Cob at Different Hydrolysis Process." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/3wg6d6.

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碩士
逢甲大學
化學工程學系
102
Because of excessive human development and extensively use of fossil fuels created environmental pollution, also appeared short supply situation and inflation, one way to solve this energy problem is that create a new energy. The purpose of this study is hydrolyzed agricultural waste, and then the hydrolysis solution is used to the nutrition source of hydrogen fermentation. Physical chemistry and enzymatic method places mainly in the hydrolysis process, however, in order to improve hydrogen production capacity, the source of bacteria is screening and domesticating from mix-culture, the result is that Clostridium butyricum VP13266. The capability of hydrogen fermentation was influenced on the concentration of inhibitors, it can be removed by the method of organic solvent detoxification. The removal rate of acetic acid is 0.791 (g/l/ml)by using methyl acetate, the removal rate of hydroxyl-methyl furfural and furfural is 0.144 and 0.381(g/l/ml)by using ethyl acetate. The total accumulation and yield of hydrogen is 925.79±97.86 ml/L and 297.68 ml H2/g Tsused by using the enzyme hydrolysis solution, and then the butyric acid and acetic acid ratio achieve 2.29±0.03. The total accumulation and yield of hydrogen is 1394.7±39.4 ml/L and 472.0 ml H2/g Tsused by using the physical chemistry hydrolysis solution, and then the butyric acid and acetic acid ratio achieve 2.73±0.35.
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Books on the topic "Corn flour production process"

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Cardona, C. A. Process synthesis for fuel ethanol production. Boca Raton, FL: CRC Press, 2010.

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Cardona, C. A. Process synthesis for fuel ethanol production. Boca Raton: Taylor & Francis, 2010.

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J, Sanchez O., and Gutierrez L. F, eds. Process synthesis for fuel ethanol production. Boca Raton: Taylor & Francis, 2010.

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Cardona, C. A. Process synthesis for fuel ethanol production. Boca Raton: Taylor & Francis, 2010.

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Nowak, Dariusz, ed. Production–operation management. The chosen aspects. Wydawnictwo Uniwersytetu Ekonomicznego w Poznaniu, 2021. http://dx.doi.org/10.18559/978-83-8211-059-3.

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The aim of the e-book is to present the theoretical, cognitive and practical aspects of the essence and complexity of operational management in a production company. The presented modern production methods together with the challenges and problems of contemporary enterprises should better help to understand the issues of sustainable development, with particular emphasis on waste. The book consists of six chapters devoted to relevant and topic issues relating to the core business of an industrial enterprise. Chapter 1 The nature of the industrial enterprise is an introduction to further considerations and deals with the essence of the basic aspects of the company. Both popular and less known definitions of an enterprise, its features, functions and principles of operation are presented. An important part of the chapter is the presentation and formulation of strategic, tactical and operational goals. Moreover, the division of enterprises is presented with the use of various criteria and the features of the industrial market, which make it distinct. Chapter 2 The operational management evolution and its role in the industrial enterprise discusses the evolution and concept of production and operational management. The management levels were also presented, indicating their most important functions. An integral part of the chapter is the essence of the production system, viewed through the prism of the five elements. Chapter 3 Functions and role in operations management presents the issues concerning the organization of production processes, production capacity and inventory management. This part also presents considerations on cooperation and collaboration between enterprises in the process of creating value. Chapter 4 Traditional methods used in operational activities focuses on methods such as benchmarking, outsourcing, core competences, JIT, MPR I and MRP II, as well as TQM and kaizen. Knowledge of these methods should contribute to understanding the activities of modern enterprises, the way of company functioning, the realization of production activities, as well as aspects related to building a competitive position. Chapter 5 Modern methods used in production-operations management discusses the less common and less frequently used production methods, based on a modern and innovative approach. In particular, it was focused on: Shop Floor Control and cooperative manufacturing, environment-conscious manufacturing (ECM) and life-cycle assessment ( LCA), waste management and recycling, Electronic Data Interchange (EDI), virtual enterprise, World Class Manufacturing (WCM), Quality Function Deployment (QFD) and House of Quality (HOQ), theory of constraints (TOC), Drum Buffer Rope (DBR), group technology (GT) and cellular manufacturing (CM), Demand Chain Management and competitive intelligence (CI). In the last section discusses: the role of sustainable statistical process control and Computer-Aided Process Planning in context formatting of information management. Chapter 6 Problems of sustainable development and challenges related to production and operations management describes the problem and challenges related to production and operations activities. In particular, attention was paid to the threats related to changes in global warming, the growing scale of waste, or the processes of globalization. It was pointed out that the emerging problem may be both a threat and a chance for the development of enterprises. An integral part of the chapter are also considerations on technical progress, innovation and the importance of human capital in operational activities.
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Book chapters on the topic "Corn flour production process"

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A., Kurt. "Overview of Corn-Based Fuel Ethanol Coproducts: Production and Use." In Biofuel's Engineering Process Technology. InTech, 2011. http://dx.doi.org/10.5772/17180.

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Haldar, Partha, and Goutam Sutradhar. "Simulation and Validation of Castings in Shop Floor." In Casting Processes and Modelling of Metallic Materials. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.94596.

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Production of sound casting demands a thorough understanding of whole casting process. But still, defects and rejection of castings are ubiquitous because in general, the designer lacks domain knowledge about casting processes and hardly have any methodology to find out the parameters that produce sound casting. Casting simulation software simulates the way how casting engineers decide the casting process in a virtual platform and also analyzes each decision to point out the design modifications needed to enhance the quality of casting as well as reduce lead time, tooling and manufacturing costs. The application of simulation software enables us to say, “Get it right, the first time and every time”. Simulation software can be very helpful in calculating tedious formulas, constructing solid modeling which will be helpful to visualise the actual situation like core/mould assembly, gating and feeding arrangements with the main casting before going into actual practice. It can be adopted for troubleshooting existing castings, and for producing new castings without or minimum shop-floor trials. This chapter illustrates the advantages of casting simulation (both tangible and intangible), bottlenecks (technical and resource-related), and some best practices to subdue the bottlenecks. In this chapter some of the live examples have been cited to understand the process logically and scientifically.
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Raitz, Karl. "Heritage and Process." In Making Bourbon, 17–22. University Press of Kentucky, 2020. http://dx.doi.org/10.5810/kentucky/9780813178752.003.0002.

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American spirits distilling grew from European and colonial traditions and the age-old knowledge that grains could be milled into a fine meal, mixed with malted barley, and fermented and distilled into alcohol spirits. Traditional copper alembics, or pot stills, were augmented by innovative vertical column stills to increase production. Traditional lore often attributes Kentucky’s bourbon production to the presence of pure, iron-free limestone water. More likely, early distillers who wished to produce a superior, higher-quality whiskey than that made in the Corn Belt were responsible for Kentucky’s preeminence in the contemporary distilling industry.
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Edeh, Ifeanyichukwu. "Bioethanol Production: An Overview." In Bioethanol [Working Title]. IntechOpen, 2020. http://dx.doi.org/10.5772/intechopen.94895.

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Bioethanol is currently being considered as a potential replacement for the conventional gasoline, especially as it possesses similar and some superior qualities enabling reduction in GHG and increases fuel reserve. Bioethanol used for commercial purposes is usually produced from edible feedstocks such as corn and sugar cane which increases the production cost. The high cost of these feedstocks is the driving force behind the search for the second, and third generations (3G) bioethanol produced from cheaper and available feedstocks. The fourth-generation bioethanol is being developed to further advance the 3G bioethanol to enhance the potential of algae to capture CO2 and to increase the production of specific compounds. Despite the efforts been made to reduce the cost of production through the use of diverse non-edible feedstocks, the cost of processing the feedstocks is still very high, thereby making bioethanol uncompetitive with the conventional gasoline. The life cycle assessment and techno-economic analyses are usually conducted to assess the economic feasibility and the environmental impact of the bioethanol production processes. This chapter thus, covers the State-of-the-art processes involved in bioethanol production including pretreatment, hydrolysis, fermentation processes, bioethanol recovery, integrated processes, Life cycle assessment, techno-economic analysis, exergy analysis and process simulation.
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Gordana, Dozet, Cvijanovic Gorica, and Djukic Vojin. "Changes in the Technology of Soybean Production." In Advances in Environmental Engineering and Green Technologies, 1–21. IGI Global, 2013. http://dx.doi.org/10.4018/978-1-4666-4098-6.ch001.

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Nitrogen is the key element of yield and the most limiting factor in achieving high yields. Nitrogen fertilization is specific because mineral nitrogen, the available form of nitrogen for the plant in the soil, is on one hand subject to leaching losses due to its mobility in the soil and denitrification, and on the other hand to the content increase due to mineralization of soil organic matter. To encourage more intensive adoption of atmospheric nitrogen in nitrogen-fixing, the presence of cobalt and molybdenum is necessary. Molybdenum is required for the binding of atmospheric nitrogen by Azotobacter and plays an important role in the fixation of N2. Legumes treated with molybdenum have a larger amount of fixed nitrogen. Cobalt is relevant to the process of biological fixation of molecular nitrogen. The role of cobalt in biological fixation of molecular nitrogen is specific, and it cannot be replaced in the process by other trace elements. Inoculation of soybean seed with microbiological fertilizer and seed treatment with cobalt and molybdenum, as well as the use of corn crop fertilization with different doses of nitrogen, has a different impact on the yield and properties of soybeans.
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Čuček, Lidija, Mariano Martín, Ignacio E. Grossmann, and Zdravko Kravanja. "Energy, Water and Process Technologies Integration for the Simultaneous Production of Ethanol and Food from the entire Corn Plant." In Computer Aided Chemical Engineering, 2004–8. Elsevier, 2011. http://dx.doi.org/10.1016/b978-0-444-54298-4.50179-3.

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Udulu, Atiku Abubakar. "Rural Agriculture, Technological Innovation, Sustainable Food Production, and Consumption in Kebbi State, Nigeria, 1991-2018." In Global Food Politics and Approaches to Sustainable Consumption, 157–75. IGI Global, 2020. http://dx.doi.org/10.4018/978-1-7998-0125-2.ch008.

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Agriculture has been the mainstay of Nigeria's rural economy. Food production and consumption started as a routine human activity. At a later stage, government got involved through provision of new agricultural inputs, collection, and redistribution of agricultural outputs, especially the staple foods such as grains, mainly millet, corn, and rice. The chapter explores various interventions in the areas of cultivation, processing, and distribution of food in the state. Historical method of enquiry is applied in the process of collection of materials and documenting this chapter. The findings of the chapter show that the state government has some degree of control on the production and distribution of food in the state. Technology boosts output and creates employment. Food products from Kebbi State are transported to many states in Nigeria, including a collaboration with a particular state in the southern part of the country. Thus, food production and distribution in the state is contributing to the national economy.
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"Whalen et al. FIGURE 3 Side and cross-sectional views of an atmospheric cereal cooker commonly known as the James Cooker. (From Ref. 66.) factors in the cook. A trade-off between mechanical versus heat-damaged corn, excessive fines or flour, and new crop thermal input is often the solution for making half-prod-year variations. ucts for flaking or puffing. This requires the equipment to Doughs are usually subjected to forming via a second be operated within a fairly narrow margin to achieve ap-extrusion step, dough conditioning or sheeting. Materials propriate downstream results. Product defects originating are usually face cut off a forming extruder or dried slightly in the cook are usually not salvaged by adjustments in unit to allow sizing and cutting. Extruded doughs may be pro-operations downstream in the production process. Ingredi-duced in strands or strips directly off the extruder to elimi-ent quality, especially grain based, can have a dramatic im-nate the need for a separate forming extruder or sheeting pact on extrusion operations. This includes such common operation [11,92]. In twin screw extruders, this necessi-issues as sprout damage in wheat, rancidity in oat flour, tates matching the cook section with the requirements for." In Handbook of Cereal Science and Technology, Revised and Expanded, 638–47. CRC Press, 2000. http://dx.doi.org/10.1201/9781420027228-64.

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Setiati, Rini, Aqlyna Fatahanissa, Shabrina Sri Riswati, Septoratno Siregar, and Deana Wahyuningrum. "Potential of Bagasse as Raw Material for Lignosulfonate Surfactant." In Sugarcane [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.96373.

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Anionic surfactants are generally used in surfactant injections because they are good, resistant in storage and stable. Furthermore, Commercially, anions are produced in the form of carboxylates, sulfates, sulfonates, phosphates, or phosphonates. The surfactants used in the process of implementing Enhanced Oil Recovery (EOR) are generally petroleum-based, such as Petroleum Sulfonate. Therefore, an increase in oil price, leads to an increase in the price of surfactant and the operational costs becomes relatively expensive. Lignosulfonate is a type of anionic surfactant which is made with lignin as raw material. This lignin is found in many plants, including wood stalks, plant leaves, peanut shells, corn cobs, bagasse, empty bunches of oil palm and wheat straw. Based on the results of previous studies, 25% of lignin component was discovered in bagasse. This may be a consideration that there is enough lignin in bagasse to be used as raw material in the production of lignosulfonate vegetable surfactants. Furthermore, lignin from bagasse is used because bagasse is easy to obtain, cheap and an environmental friendly vegetable waste. Currently, bagasse is only used as fuel in steam boilers and papermaking, cement and brick reinforcement, a source of animal feed, bioethanol, activated charcoal as adsorbent and compost fertilizer. This is a consideration to optimize the use of bagasse to become lignosulfonate as an alternative for surfactants in the petroleum sector. The purpose of this study is to show that lignin from bagasse has the potential of becoming a lignosulfonate surfactant. There are several studies that have processed bagasse into sodium lignosulfonate. The component test on the results showed that the surfactant component of sodium lignosulfonate from bagasse was almost the same as the commercial standard lignosulfonate component. Furthermore, the results of the HLB (Hydrophilic–Lipophilic Balance) value test show that the sodium lignosulfonate surfactant from bagasse can function as an emulsion form which is a required parameter for the surfactant injection mechanism. Based on the discussion of the study results, bagasse has the potential as a raw material to be processed into lignosulfonates.
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"nose family of sugars [178]. Total free sugar content of rye from tubers and roots, particularly potato, sweet potato, and was reported as 3.2%, with sucrose (1.9%), raffinose tapioca (cassava). Isolated starch can be modified physical-(0.4%), fructose (0.1%), and glucose (0.08%) [120]. ly and/or chemically to alter its functional properties. Starches and modified starches have an enormous number Ill. STARCH of food uses, including adhesive, binding, clouding, dust-ing, film forming, and thickening applications [20]. Starch is found in a number of plant sources, and the plant relies on starch for its energy requirements for growth and reproduction. For humans, starch is extremely important as A. Starch Content of Cereals a macronutrient, because it is a complex carbohydrate and The most important sources of starch are cereal grains an important energy source in our diet. (40-90% of their dry weight), pulses (30-70%), and tubers The commercial and technological uses of starch are (65-85%). Of the common starches, regular corn, waxy numerous; this arises from its unique character, because it corn, and high-amylose corn are by far the most important can be used directly as intact granules, in the dispersed sources. The starch content of corn may vary from about form, as a film dried from a dispersion, as an extruded 54% in sweet corn to 64-78% in dent [194]. Corn is large-powder, or after conversion to a mixture of oligosaccha-ly used as stock feed but nevertheless supplies the bulk, by rides or via hydrolysis and isomerization. far, of the world's starch production. Corn starch is manu-When starch is heated in water, it absorbs water and factured by traditional wet-milling process. Only about 5% swells. This is the process of gelatinization, a process that of the annual world maize crop is used for the manufacture cause a tremendous change in rheological properties of the of maize starch. About 70% of the maize starch produced starch suspension. The crystalline structure is destroyed is converted into corn syrups, high-fructose corn syrup, during gelatinization. The ability of starch molecules to and dextrose. Corn starch has a wide variety of industrial crystallize after gelatinization is described by the term of applications, with uses ranging from thickening and retrogradation. Although some retrogradation of amylose gelling agents in puddings and fillings to molding for con-seems to be a prerequisite for the formation of a normal fections [72]. bread crumb, long-term retrogradation usually causes Potato starch is a variable commodity, sensitive to vari-gradual deterioration of bread quality during the products' ety, climate, and agricultural procedure. Potato starch, shelf life [55]. however, is presently second only to corn and comparable Starch occurs as discrete granules in higher plants. Two to wheat in terms of quantity produced and especially pop-major polymers, amylose and amylopectin, are contained in ular in Europe. About 3% of the world crop of potatoes is the granule. Cereal starch granules may also contain small used for the production of potato starch. Potato starch is amounts of proteins, lipids, and minerals [118]. Cereal used in food, paper, textile, and adhesive industries. starches are widely used in foods, where they are important The starch content of wheat has been reported to be in functionally and nutritionally. Commercial starches are ob-the range of 63-72% [147] (Table 2). Wheat starch, found tained from cereal grain seeds, particularly from corn, waxy in the endosperm of the wheat kernel, constitutes approxi-corn, high-amylose corn, wheat, and various rites, and mately 75-80% of the endosperm on a dry basis. The TABLE 2 Carbohydrate Composition of Some Cereal Grains' Sample Starch (%) Amylose (%) Pentosan (%) P-Glucan (%) Total dietary fiber Wheat 63-72 (147) 23.4-27.6 (133) 6.6 (81) 1.4 (151) 14.6 (32) Barley 57.6-59.5 (87) 22-26 (27) 5.9 (82) 3-7 (139) 19.3-22.6 (87) Brown rice 66.4 (104) 16-33 (124) 1.2 (81) 0.11 (102) 3.9 (32) Milled rice 77.6 (104) 7-33 (102) 0.5-1.4 (104) 0.11 (104) 2.4 (32) Sorghum 60-77 (194) 21-28 (127) 1.8-4.9 (127) 1.0 (151) 10.1 (160) Pearl Millet 63 (123) 17 (11) 2-3 (12) 8.5 (32) Corn 64-78 (194) 24 (132) 5.8-6.6 (194) 13.4 (32) Oats 43-61 (143) 16-27 (120) 7.7 (81) 3.9-6.8 (198) 9.6 (32) Rye 69 (168) 24-31 (168) 8.5 (81) 1.9-2.9 (151) 14.6 (32) Triticale 53 (22) 24-26 (40) 7.1 (81) 1.2 (151) 18.1 (32) aSources shown in parentheses." In Handbook of Cereal Science and Technology, Revised and Expanded, 403–4. CRC Press, 2000. http://dx.doi.org/10.1201/9781420027228-40.

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Conference papers on the topic "Corn flour production process"

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Faurote, Shawn, Carrol Curtis, Daniel Jones, Andrew Otterson, Kevin Meyer, Leia Guccione, Kristopher Lineberry, et al. "Design a Product That Can Stimulate a Developing Nation’s Economy: Grain Mill." In ASME 2004 International Mechanical Engineering Congress and Exposition. ASMEDC, 2004. http://dx.doi.org/10.1115/imece2004-61319.

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The purpose of this project was to design a product that would improve the standard of living, as well as stimulate the economy of a developing nation. Increasing food production was determined to be one of the greatest needs in emerging economies. Initial market research of indigenous grinding methods and diets of several developing nations pointed to a need for grain mills in Central and South America. In order to design a grain mill to meet this need, grain mill machines currently available in industrialized nations were first analyzed in order to determine the technical aspects that would be needed to construct an appropriate grain mill. The initial grain mill designed as well as prototyped weighs 40 pounds and can be assembled without any tools. The grain mill is able to efficiently grind corn into fine flour using a two-step grinding process. Using the two-step process, 1.5 pounds of grain can be milled in an hour. In addition, the grain mill can be easily disassembled for cleaning and transportation when necessary. Through analysis of the potential market’s income as well as looking at the production process, the price per grain mill is expected to be $50, a cost that is within the budget of many families and communities in the Americas.
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Sukainah, Andi, Reski Putra, and Husnul Hatima. "The Changes in Aspergillus Sp Population and Biochemical Changes During The Process of Controlled Corn Flour Fermentation and The Rheological Properties of Corn Flour Produced." In International Conference on Indonesian Technical Vocational Education and Association (APTEKINDO 2018). Paris, France: Atlantis Press, 2018. http://dx.doi.org/10.2991/aptekindo-18.2018.62.

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Gonzalez, Karen, Sihem Tebbani, Didier Dumur, Dominique Pareau, Filipa Lopes, Sebastien Givry, and Francoise Entzmann. "Modeling and parameter identification of the batch lactic acid production process from wheat flour." In 2013 17th International Conference on System Theory, Control and Computing (ICSTCC). IEEE, 2013. http://dx.doi.org/10.1109/icstcc.2013.6688966.

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Alkindi, Muhammad Mashuri, and Dedy Dwi Prastyo. "T2 hotelling fuzzy and W2 control chart with application to wheat flour production process." In THE 2016 CONFERENCE ON FUNDAMENTAL AND APPLIED SCIENCE FOR ADVANCED TECHNOLOGY (CONFAST 2016): Proceeding of ConFAST 2016 Conference Series: International Conference on Physics and Applied Physics Research (ICPR 2016), International Conference on Industrial Biology (ICIBio 2016), and International Conference on Information System and Applied Mathematics (ICIAMath 2016). Author(s), 2016. http://dx.doi.org/10.1063/1.4953977.

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Soesilowati, Etty, Nana Kariada Tri Martuti, and Octavianti Paramita. "Improving the capacity of tuber flour manufacturer by enhancing the production process and utilizing proper technology." In INTERNATIONAL CONFERENCE ON SCIENCE AND APPLIED SCIENCE (ICSAS) 2019. AIP Publishing, 2019. http://dx.doi.org/10.1063/1.5141736.

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Putri, Echa C. J., and Siswo Sumardiono. "Analog rice production of composite materials flour (cassava, avocado seeds, and Tofu waste) for functional food." In PROCEEDINGS OF 2ND INTERNATIONAL CONFERENCE ON CHEMICAL PROCESS AND PRODUCT ENGINEERING (ICCPPE) 2019. AIP Publishing, 2020. http://dx.doi.org/10.1063/1.5140938.

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Kou, Nannan, Fu Zhao, and Li Zhang. "Aspen Plus Process Simulation of Flexible Feedstock Thermo-Chemical Ethanol Production." In ASME 2009 International Manufacturing Science and Engineering Conference. ASMEDC, 2009. http://dx.doi.org/10.1115/msec2009-84090.

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Current US transportation sector mainly relies on liquid hydrocarbon derived from petroleum and about 60% of the petroleum consumed is from areas where supply may be disturbed by regional instability. This has led to serious concerns on global warming and energy security. To address these issues, numerous alternative energy carriers have been proposed. Among them, second generation biofuel is one of the most promising technologies. Gasification based thermo-chemical conversion can utilize a wide range of biomass wastes and residues and bring flexibility to both feedstock and production sides of a plan. Thus it presents an attractive technical route. In this paper, a flexible feedstock thermo-chemical ethanol production process is investigated. This research focuses mainly on the evaluation of the feasibility of the process through numerical simulation. An existing thermo-chemical ethanol production model developed by NREL has been updated to handle the cases when different biomass feedstock and feedstock combinations are used. It is found that the ethanol yield is positively linear proportional to the feedstock feeding rate, while the total conversion efficiency is negatively proportional to the feeding rate. To demonstrate a feedstock management strategy, a plant located near a major city with a population of 200,000 and above is considered and MSW, corn stover and wood chips are selected as potential feedstock. Simulation results indicate that with wood chips as the backup feedstock the plant can be operated under extreme conditions when corn stover availability is significantly reduced without major equipment modification.
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Higa, Osamu, Ken Shimojima, Yoshikazu Higa, Ayumi Takemoto, Shigeru Itoh, Atsushi Yasuda, Hirofumi Iyama, and Toshiaki Watanabe. "Production of Rice Powder Milling Flour Device and Characterization by Numerical Simulation." In ASME 2016 Pressure Vessels and Piping Conference. American Society of Mechanical Engineers, 2016. http://dx.doi.org/10.1115/pvp2016-63588.

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Rice powder is of interest in Japan, because it can be processed into various foods. However, conventional methods of manufacturing rice-powder generate heat when crushing the rice. National Institute of Technology, Okinawa College (ONCT) has been developing a pressure vessel for producing rice powder using underwater shock waves. The merits of this process are the dry condition and the lack of heating, and a decrease in the manufacturing cost can be expected, using this method. A power supply for generating the shock waves, a pressure vessel for crushing and, a device for the transportation of the rice were developed. The amount of flour that could be milled by the first prototype device was approximately 450g per hour. Then, the pressure vessel was improved to increase the rate of milling. Toward achieving this target, the characteristics of rice processing using shock waves were evaluated. First, a shock wave crushed the rice, which was trapped in transparent acrylic blocks. At the same time, the transmitted shock wave was observed using a high speed camera. From the result of the observation, the speeds of the wave passing through the acrylic blocks and rice was calculated. A linear relationship between the shock wave velocity (Us) and particle velocity (Up) in a material has been empirically found. The propagation of a shock wave in the pressure vessel was calculated by computer simulation. Moreover, a cylindrical pressure vessel with an internal diameter of 150mm was developed. Silicone hoses are installed in the pressure vessel, and the rice passes through in the hoses. The shock wave is generated by the electrical collapse induced by supplying a high voltage to the gap between electrodes in the center of the vessel. The rice is milled into flour by these phenomena, and rice is continuously supplied to the pressure vessel by a classification device and the transport device. The amount of flour milled per hour was verified experimentally.
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Yolanda, Dora, Indry Prasutiyo, P. N. Trisanti, and Sumarno. "The production of glucose from corn stalk using hydrothermal process with pre-treatment ultrasound assisted alkaline." In INTERNATIONAL CONFERENCE OF CHEMICAL AND MATERIAL ENGINEERING (ICCME) 2015: Green Technology for Sustainable Chemical Products and Processes. AIP Publishing LLC, 2015. http://dx.doi.org/10.1063/1.4938328.

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Zhang, Jiahua, Yanjing Tang, Zhenming He, and Fengmei Yao. "Simulating corn production distribution based on remote sensing-driven ecological process model in a region scale." In International conference on Future Energy, Environment and Materials. Southampton, UK: WIT Press, 2014. http://dx.doi.org/10.2495/feem131001.

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