Fiber Separation from Ground Corn Flour Using an Electrostatic Method

Pandya Tejas S.; Srinivasan Radhakrishnan; Thompson Courtney Paige

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Fiber Separation from Ground Corn Flour Using an Electrostatic Method

机译：静电法从玉米粉中分离纤维

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Corn kernels contain 9% fiber by weight, which is not digested well by nonruminants such as chicken and swine. Also, fiber is nonreactive in the dry-grind process for ethanol production and is considered as feedstock for the production of second-generation bioethanol. Fiber separation can enhance starch concentration in animal feed and increase starch loading in ethanol plants. Electrostatic separation is used to separate particles from granular mixtures under the influence of electrical forces. The Elusieve process, a combination of sieving and air classification, separates fiber by taking advantage of differences in size, shape, and density. Differences in dielectric properties could also be exploited for fiber separation. The aim of this study was to evaluate the effectiveness of electrostatic separation of fiber particles from corn. When the electrostatic method was used in conjunction with Elusieve processing, the fiber product had higher neutral detergent fiber (NDF, 52.9%) compared with Elusieve processing alone (NDF of 40.5%). Also, a higher quantity of enhanced flour (95.0% yield) was produced when the electrostatic method was used in conjunction with Elusieve processing compared with Elusieve processing alone (93.0% yield), without any change in quality of the enhanced flour (NDF of 6.6% in both cases). The electrostatic method improved fiber separation when used in conjunction with Elusieve processing.

机译：玉米粒含有9％（重量）的纤维，这种纤维不能被非反刍动物如鸡和猪消化。另外，纤维在干磨法生产乙醇中不反应，被认为是生产第二代生物乙醇的原料。纤维分离可以提高动物饲料中的淀粉浓度，并增加乙醇植物中的淀粉含量。静电分离用于在电力的影响下从颗粒状混合物中分离出颗粒。筛分和空气分级相结合的Elusieve工艺通过利用尺寸，形状和密度的差异来分离纤维。介电性能的差异也可用于纤维分离。这项研究的目的是评估从玉米中静电分离纤维颗粒的有效性。当静电方法与Elusieve处理结合使用时，与单独的Elusieve处理（NDF为40.5％）相比，纤维产品的中性洗涤剂纤维含量更高（NDF，52.9％）。同样，与单独的Elusieve处理相比，将静电法与Elusieve加工结合使用时，可以生产出更多量的增强面粉（95.0％的产量），而增强面粉的质量没有任何变化（NDF为6.6）在两种情况下均为％）。当与Elusieve处理结合使用时，静电方法改善了纤维分离。

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《Cereal Chemistry》 |2013年第6期|共5页
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Pandya Tejas S.; Srinivasan Radhakrishnan; Thompson Courtney Paige;
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中图分类农业化学;
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1. Fiber Separation from Ground Corn Flour Using an Electrostatic Method [J] . Pandya Tejas S., Srinivasan Radhakrishnan, Thompson Courtney Paige Cereal Chemistry . 2013,第6期

机译：静电法从玉米粉中分离纤维
2. Effect of Moisture Content on Fiber Separation from Ground Corn Flour Using the Elusieve Process [J] . Tejas S. Pandya, R. Srinivasan, Jason K. Ward, Journal of Bioprocess Engineering and Biorefinery . 2014,第2期

机译：水分含量对采用Elusieve工艺分离玉米粉中纤维的影响
3. Fiber separation from ground corn flour and its effect on nutritional value of poultry diets. [J] . Srinivasan R., Corzo A. Transactions of the ASABE . 2011,第2期

机译：玉米粉中纤维的分离及其对家禽日粮营养价值的影响。
4. Separation of Glucose and Pentose Sugars by Selective Enzyme Hydrolysis of AFEX-Treated Corn Fiber [C] . Robert J. Hanchar, Farzaneh Teymouri, Chandra D. Nielson, Biotechnology for Fuels and Chemicals . 2007

机译：AFEX处理玉米纤维的选择性酶水解法分离葡萄糖和戊糖
5. Fiber separation from milled corn and sorghum using the Elusieve process for value addition to feed and biofuel production. [D] . Pandya, Tejas S. 2013

机译：使用Elusieve工艺从碾磨的玉米和高粱中分离纤维，为饲料和生物燃料生产增值。
6. Folic acid retention evaluation in preparations with wheat flour and corn submitted to different cooking methods by HPLC/DAD [O] . Emmanuela Prado de Paiva Azevedo, Eryka Maria dos Santos Alves, Samuel de Santana Khan, 2020

机译：用HPLC /爸爸提交给不同烹饪方法的小麦粉和玉米制剂的叶酸保留评估
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

Fiber Separation from Ground Corn Flour Using an Electrostatic Method

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