Starch to syrup conversionTo conver

Starch to syrup conversion
To convert starch to syrup, the starch, suspended in water, is liquefied in the presence of an enzyme to convert it into a low-dextrose solution. Another enzyme is added to continue the conversion process. At any time the enzyme treatment can be halted to produce the right mixture of sugars (like dextrose or maltose) for syrups to meet different needs. In some syrups, the conversion of starch to sugars is halted at an early stage to produce low-to-medium sweetness syrups. In others, the process is allowed to proceed until the syrup is nearly all dextrose. The syrup is refined in filters, centrifuges and ion-exchange columns, and excess water is evaporated. The syrups produced are sold directly, crystallised into pure dextrose, or processed further to create high fructose corn syrup or crystalline fructose.



The corn is coarsely milled in the cracking mills to separate the germ from the rest of the components (including starch, fibre and gluten). Now in a form of slurry, the corn flows to the germ or ‘cyclone’ separators to separate out the corn germ.
The corn germ, which contains about 85% of the corn’s oil, is removed from the slurry and washed. It is then dried and sold for further processing to recover the oil.


The remaining slurry then leaves the separation step for fine grinding. After the fine grinding, which releases the starch and gluten from the fibre, the slurry flows over fixed concave screens which catch the fibre but allow the starch and gluten to pass through. The starch-gluten suspension is sent to the starch separators.
The collected fibre is dried for use in animal feed.




Separating the starch and gluten
The starch-gluten suspension passes through a centrifuge where the gluten, which is less dense than starch, is easily spun out.
The gluten is dried and used in animal feed.
The starch, which still has a small percentage of protein remaining, is washed to remove the last traces of protein and leave a 99.5% pure starch. The starch can either be dried and sold as corn starch, or it can be modified to turn into other products, such as corn sweeteners, corn syrups, dextrose and fructose.

Corn wet milling

การผลิตกลูโคส

ผลลัพธ์ (อังกฤษ) 1:

Starch to syrup conversionTo convert starch to syrup, the starch, suspended in water, is liquefied in the presence of an enzyme to convert it into a low-dextrose solution. Another enzyme is added to continue the conversion process. At any time the enzyme treatment can be halted to produce the right mixture of sugars (like dextrose or maltose) for syrups to meet different needs. In some syrups, the conversion of starch to sugars is halted at an early stage to produce low-to-medium sweetness syrups. In others, the process is allowed to proceed until the syrup is nearly all dextrose. The syrup is refined in filters, centrifuges and ion-exchange columns, and excess water is evaporated. The syrups produced are sold directly, crystallised into pure dextrose, or processed further to create high fructose corn syrup or crystalline fructose.The corn is coarsely milled in the cracking mills to separate the germ from the rest of the components (including starch, fibre and gluten). Now in a form of slurry, the corn flows to the germ or 'cyclone' separators to separate out the corn germ.The corn germ, which contains about 85% of the corn's oil, is removed from the slurry and washed. It is then dried and sold for further processing to recover the oil.The remaining slurry then leaves the separation step for fine grinding. After the fine grinding, which releases the starch and gluten from the fibre, the slurry flows over fixed concave screens which catch the fibre but allow the starch and gluten to pass through. The starch-gluten suspension is sent to the starch separators.The collected fibre is dried for use in animal feed.Separating the starch and glutenThe starch-gluten suspension passes through a centrifuge where the gluten, which is less dense than starch, is easily spun out.The gluten is dried and used in animal feed.The starch, which still has a small percentage of protein remaining, is washed to remove the last traces of protein and leave a 99.5% pure starch. The starch can either be dried and sold as corn starch, or it can be modified to turn into other products, such as corn sweeteners, corn syrups, dextrose and fructose.Corn wet milling The production of glucose

ผลลัพธ์ (อังกฤษ) 2:

Starch to syrup conversion
To Convert starch to syrup, the starch, suspended in Water, is liquefied in the Presence of an enzyme to Convert it Into a low-dextrose Solution. Another enzyme is added to Continue the conversion Process. At any time the enzyme. treatment can be halted to produce the right mixture of sugars (like dextrose or maltose) for syrups to meet different needs. In some syrups, the conversion of starch to sugars is halted at an early stage to produce low-to-medium sweetness syrups. In others, the process is allowed to proceed until the syrup is nearly all dextrose. The syrup is refined in filters, centrifuges and ion-exchange columns, and excess water is evaporated. The syrups produced are sold directly, crystallised into pure dextrose, or. Processed further to create High fructose corn syrup or crystalline fructose. The corn is coarsely milled in the cracking mills to Separate the germ from the Rest of the components (including starch, Fibre and gluten). Now in a form of Slurry, the corn flows. to the germ or 'Cyclone' separators to Separate out the corn germ. The corn germ, which contains About 85% of the corn's Oil, is removed from the Slurry and washed. It is then Dried and SOLD for further Processing to Recover the Oil. . The remaining Slurry then leaves the Separation Step for Fine Grinding. After the Fine Grinding, which releases the starch and gluten from the Fibre, the Slurry flows over fixed Concave screens which catch the Fibre but Allow the starch and gluten to Pass Through. The. starch-gluten suspension is Sent to the starch separators. The Collected Fibre is Dried for use in Animal feed. Separating the starch and gluten The starch-gluten suspension passes Through a centrifuge where the gluten, which is less dense than starch, is easily spun. out. The gluten is Dried and used in Animal feed. The starch, which still has a Small percentage of protein remaining, is washed to Remove the last traces of protein and Leave a 99.5% Pure starch. The starch Can either be Dried and SOLD. as corn starch, or it Can be Modified to turn Into Other Products, such as corn sweeteners, corn syrups, dextrose and fructose. Corn Wet Milling glucose production.

ผลลัพธ์ (อังกฤษ) 3:

Starch to syrup conversion
To convert starch to, starch syrup the, in, suspended water is liquefied in the presence of. An enzyme to convert it into a low-dextrose solution. Another enzyme is added to continue the conversion process. At any. Time the enzyme treatment can be halted to produce the right mixture of sugars (like dextrose or maltose) for syrups to. Meet different needs In, some syrups.The conversion of starch to sugars is halted at an early stage to produce low-to-medium sweetness syrups. In others the,, Process is allowed to proceed until the syrup is nearly all dextrose. The syrup is refined in filters centrifuges and, ion-exchange. Columns and excess, water is evaporated. The syrups produced are sold directly crystallised into pure dextrose,,Or processed further to create high fructose corn syrup or crystalline fructose.



The corn is coarsely milled in the. Cracking mills to separate the germ from the rest of the components (including starch fibre and, gluten). Now in a form. Of slurry the corn, flows to the germ or 'cyclone' separators to separate out the corn germ.
The corn germ which contains,, About 85% of the corn ', s oilIs removed from the slurry and washed. It is then dried and sold for further processing to recover the oil.


The remaining. Slurry then leaves the separation step for fine grinding. After the, fine grinding which releases the starch and gluten. From, the fibre the slurry flows over fixed concave screens which catch the fibre but allow the starch and gluten to pass. Through.The starch-gluten suspension is sent to the starch separators.
The collected fibre is dried for use in animal feed.




Separating. The starch and gluten
The starch-gluten suspension passes through a centrifuge where the gluten which is, less dense than. Starch is easily, spun out.
The gluten is dried and used in animal feed.
The starch which still, has a small percentage. Of, protein remainingIs washed to remove the last traces of protein and leave a 99.5% pure starch. The starch can either be dried and sold as. Corn starch or it, can be modified to turn into, other products such as corn sweeteners corn syrups, dextrose and, fructose.

Corn. Wet milling

glucose production.