Process parameter study of microwave assisted foam mat drying properties of corn steep liquor (2023)

Featured Articles (6)

  • research article

    Foam mat drying of Tommy Atkins mangoes: Effects of air temperature and concentrations of soy lecithin and carboxymethylcellulose on phenolic composition, mangiferin, and antioxidant capacity

    Food Chemistry, binding 221, 2017, pp. 258-266

    In this study, foam mat drying was applied to Tommy Atkins mangoes. Using a multifactorial design, the effect of soy lecithin (L) and carboxymethyl cellulose (CMC) as foam stabilizers (0–1.50 g/100 g) as well as temperature (T) (53–87 °C) on the phenol content and the antioxidant capacity of the mango was evaluated. Mango pulp contains antioxidants like mangiferin, which can be used in foods to improve their functional properties. Our results showed that L and T had negative effects (p<0.05) on phenolic content and antioxidant capacity, whereas CMC had a positive effect (p<0.05). Increasing the total amount of phenolic compounds in dried mango contributed to a higher antioxidant capacity after the drying process. This study concluded that a dry T of 80°C and a concentration of 0.30 g/100 g CMC and L are optimal for increased retention of phenolic compounds and antioxidant capacity.

  • research article

    Evaluation of the physicochemical properties of foam mat dried tart cherry powder

    In this study, the effects of egg white (1, 2, and 3 g/100 g) and methylcellulose (1, 1.5, and 2 g/100 g) on ​​the density and drainage volume of tart cherry foam were examined. Then, frothed tart cherry juice was spread on aluminum trays (3.0±0.02 mm thickness) and placed in a drying chamber with an air temperature of 50, 65 and 80°C. Physicochemical properties such as solubility, total anthocyanin (TAC), pH, browning index, acidity and drying time of the foam mat dried tart cherry powder were evaluated. With increasing methylcellulose concentration, drain volume, foam density, TAC, browning index, and drying time decreased; However, the solubility and pH of the samples showed an increasing trend. Almost all chemical properties (except pH) showed a decreasing trend with increasing protein content. In addition, it was observed that tart cherry powder exhibited the maximum solubility, TAC and pH at the drying temperature of 65 °C. Browning index and drying time decreased with increasing drying temperature. Only the effect of drying temperature on acidity was significant in that total acidity increased with increasing drying temperature.

  • research article

    BRS Violeta (BRS Rúbea×IAC 1398-21) Grape Juice Powder made by Foam Mat Drying. Part I: Influence of drying temperature on phenolic compounds and antioxidant activity

    Food Chemistry, Volume 298, 2019, Item 124971

    The BRS Violeta grape has flesh and skin with a high content of phenolic compounds (PCs) and an intense purple color. It was used as a raw material for the production of juice and dehydrated products using foam mat drying at 60, 70 and 80 °C and freeze drying (control). HLPC-DAD-ESI-MSNmade it possible to assess the quantitative and qualitative changes in the main PCs (anthocyanins, flavonols and hydroxycinnamic acid derivatives (HCAD)) present in the grapes during processing. The use of the steam extraction method to obtain grape juice allowed greater extraction of flavonols and especially derivatives of hydroxycinnamic acid compared to anthocyanins. Drying at 70°C was best for preserving the PCs while reducing processing time. The powdered products showed significant levels of total PC (3-5 mg/g) and antioxidant activity (32-79 (DPPH) or 17-27 (FRAP) mg/g).

  • research article

    Encapsulation of carotenoid extracts from Pequi (Caryocar brasiliense Camb) by emulsification (O/W) and foam mat drying

    Pulvertechnik, binding 339, 2018, pp. 939-946

    Few (caryocar brasilienseCamb.) is a typical fruit of the Brazilian Cerrado and is often used by the local population. The aim of this work was to encapsulate carotenoid extracts from Pequi by emulsification (O/W) and to dry them at different temperatures via the foam mat method. First, the carotenoid extract was dispersed in an aqueous phase (water:maltodextrin and various concentrations of the emulsifier Emusstab®) to form an O/W emulsion and then foam was formed by air entrainment. The effect of the following Emusstab® emulsifier concentrations (2.5%, 5.0%, 7.5%, 10.0%) on the density, expansion, stability and morphology of the foams formed was checked and 5% emulsifier was selected for use selected. A forced air circulation tray dryer was used to dry the foam formulation at temperatures of 60°C, 70°C, 80°C and 90°C and the average drying times were 4.2 hours, 3.5 hours, 2.8 hours. or 1.9 hours. The encapsulated carotenoid powders were evaluated for total carotenoid content, water content, water activity, solubility, L* and a*, b*, C*, BI and morphological properties. Among the temperatures used, a temperature of 60 °C allowed obtaining powder extracts with the highest content of encapsulated carotenoids and better chromatic properties.

  • research article

    Influence of hydrocolloid addition and microwave-assisted freeze-drying on the properties of foamed raspberry puree

    Innovative Food Science & Emerging Technologies, Band 56, 2019, Artikel 102183

    Foamed fruit purees can be dried and eaten as a snack. This study compares the properties of foamed raspberry puree dried by microwave-assisted freeze drying and conventional freeze drying. The influence of potato protein (PP) (as a foaming agent), maltodextrin (MD) (as a foam stabilizer) and microwave power on the properties of the product was examined. The puree contained 18-20% higher levels of anthocyanins and ascorbic acid than unprocessed raspberries. The retention of ascorbic acid and anthocyanins increased with increasing concentrations of MD and PP. Both drying methods resulted in retention of 66-81% of the ascorbic acid and 53-84% of the total anthocyanins. The higher drying rates achieved at higher maltodextrin concentrations resulted in higher ascorbic acid and anthocyanin retention. The overall color difference was significantly higher for the 30% MD foam (w/w) ved 2,0 Wg−1, which is responsible for the formation of hot spots. The protein concentration had no appreciable effect on the color of the product. Increasing the maltodextrin concentration resulted in a harder foam structure, while increasing the protein concentration had the opposite effect. Overall, microwave-assisted freeze-drying has proven to be a promising alternative to conventional freeze-drying, as it enables a more efficient drying process with comparable product quality.

  • research article

    Influence of particle properties and foaming parameters on the resulting foam quality and stability

    LWT, Bindung 167, 2022, Article 113859

    In this study, the effects of ten different food-grade particles on the bubble quality and stabilization of particle-stabilized food-grade foams during batch and continuous foaming with and without polyglycerol ester (PGE) as an emulsifier were investigated. Particle properties such as contact angle and porosity as well as varying process parameters such as shear rate and gas content were examined for their influence on the bubble size x50,0, width of bubble size distribution and drainage.

    The smallest bubble size x50,0in foam without PGE could be achieved with banana powder (88 μm), calcium carbonate (89 μm) and microcrystalline cellulose particles (79 μm). For comparison: The smallest size in the reference without particles was 105 μm. Combining the use of particles with PGE has reduced bubble size by up to 57% and dewatering by up to 100%. Increase in travel speed from 4922 s−1(35μm) bis 9844 s−1(14 μm) led to smaller average bubble sizes and significantly narrower bubble size distributions, whereas no clear correlation between the gas fraction and the resulting bubble size was found.

    This study shows that the use of suitable particles in combination with an optimized foaming process promotes both bubble quality and foam stability.

Copyright © 2016 Asian Pacific Tropical Medicine Press. Issued by Elsevier (Singapore) Pte Ltd. All rights reserved.


What is the composition of corn steep liquor? ›

Corn steep liquor is approximately 50% water with the remaining 50% made up of water soluble proteins, free amino acids, minerals, vitamins, reducing sugars (such as dextrose), and other natural organic acids (such as lactic acid) that are stable in water. The rate of atmospheric photooxidation is moderate to slow.

What amino acids are in corn steep liquor? ›

Chemical Properties of Corn Steep Liquor

Most corn steep liquors have a nitrogen content around 4% mostly in the form of amino acids (alanine, arginine, aspartic acid, cystine, glutamic acid, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, threonine tyrosine, and valine) and polypeptides.

How to make corn steep liquor at home? ›

The preparation method comprises the steps of: stewing selected whole corn cobs for 3-7 minutes in boiled water with 2-4 times weight of the whole corn cobs, degranulating to obtain corn grains, pouring the corn grains in 30-50wt% sugar water or salt water, stirring for 1-5 minutes, extracting corn germs, fishing out ...

What is corn steep powder used for? ›

Corn Steep powder helps promote the natural growth of plants with nitrogen, phosphorous and potassium. It also contains micronutrients such as iron, sulfur and manganese, as well as amino acids and trace elements, which are completely non-toxic, harmless and pollution-free.

Is corn steep liquor a nitrogen or carbon source? ›

Therefore, corn steep liquor can be considered as a potential nitrogen source in biochemical industries instead of the costly yeast extract.

What's the difference between corn liquor and moonshine? ›

Corn whiskey is an American liquor made principally from corn. Distinct from the stereotypical American moonshine, in which sugar is normally added to the mash, corn whiskey uses a traditional mash process, and is subject to the tax and identity laws for alcohol under federal law.

Why is corn steep liquor added to penicillin? ›

Corn steep liquor is considered a major constituent in penicillin fermentation medium and has to be obtained from a recommended source known to give a high penicillin yield when used in the medium.

What is corn steep liquor used as raw material? ›

Highly Concentrated Corn Steep Liquor is a 100% water-soluble, highly concentrated liquid fertilizer material derived from non-GMO corn.It contains Organic NPK 4.5-5.5-3.5,Amino Acid 25%,organic mater 36%, vitamins, minerals.

What is the density of corn steep liquor? ›

Three Material Safety Data Sheets report the density to be about 1.2 to 1.3 kg/L.

How much lactic acid is in corn steep liquor? ›

Condensed Fermented Corn Extractives (Steep Liquor)

It contains relatively high levels of several important vitamins, trace elements, and lactic acid. The lactic acid (10%–30%, dry basis) is synthesized by desirable lactic-acid-producing organisms (Liggett and Koffler, 1948).

How much corn does it take to make a gallon of alcohol? ›

2 Acre (corn) to Gallon (ethanol) conversion is based on average corn crop yields of 120 bushels per acre and 2.55 gallons of ethanol per bushel for average conversion, and 2.60 and 2.65 for best-existing and state-of-the-art productions, respectively.

What kind of yeast do you use for corn liquor? ›

Bread Yeast – If your making a rum or corn whiskey mash recipe Bread yeast is one of the best yeast for the job. Not to mention it's easy to get your hands on. Just head down to your local grocery store to pick some up. Bread yeast will leave a great flavor in your final product.

What is the yellow powder from corn? ›

Corn flour is a yellow powder made from finely ground, dried corn, while cornstarch is a fine, white powder made from the starchy part of a corn kernel. Both may go by different names depending on where you live. Corn flour is used similarly to other flours, whereas cornstarch is mainly used as a thickener.

What is the benefits of maize 🌽? ›

Corn is rich in vitamin C, an antioxidant that helps protect your cells from damage and wards off diseases like cancer and heart disease. Yellow corn is a good source of the carotenoids lutein and zeaxanthin, which are good for eye health and help prevent the lens damage that leads to cataracts.

What is corn steep liquor powder? ›

Corn Steep Liquor Powder is a fine, very soluble, yellow coloured powder made from dried Corn Steep Liquor (CSL). Water is dried from the CSL to leave you with a highly concentrated and attractive powder with a strong yeast-like taste and aroma and an abundance of free amino acids.

Is corn steep liquor used in fermentation? ›

Corn steep liquor is a by-product of corn wet-milling. It is a viscous liquid by-product consists of vitamins, minerals and nitrogen (including amino nitrogen) which is suitable for fermentation. It is an excellent source of organic nitrogen [8].

Is Everclear the same as corn liquor? ›

Everclear is a brand name of a neutral-tasting, very potent grain alcohol. Moonshine is a general term used to describe illegally produced corn whiskey. In summary, Everclear is intended to be water and pure ethanol with no flavor contribution.

Is Everclear corn a liquor? ›

They confirmed that Everclear is derived from corn, and that their version of neutral grain spirits is gluten-free. So whether you're using Everclear for infusions of homemade liquors, or for other purposes, rest assured that it's gluten-free.

What's another name for corn liquor? ›

On this page you'll find 8 synonyms, antonyms, and words related to corn liquor, such as: bathtub gin, bootleg liquor, home brew, hooch, illegal liquor, and moonshine.

Why is corn steep liquor an ideal nutrient for the growth of most industrial microorganisms? ›

The industrial washing of corn grain during its milling generates a residue known as “corn steep liquor (CSL)”. This residue is rich in amino acids, carbohydrates, vitamins, and mineral nutrients that can stimulate the vegetative growth when applied to plants.

What is corn steep liquor in microbiology? ›

Corn steep liquor is a by-product of corn wet-milling. A viscous concentrate of corn solubles which contains amino acids, vitamins and minerals, it is an important constituent of some growth media. It was used in the culturing of Penicillium during research into penicillin by American microbiologist Andrew J. Moyer.

What's the difference between corn liquor and bourbon? ›

Corn whiskey differs from bourbon. Corn whiskey has corn mash content that exceeds 80%. However, whiskey producers need to age the product in used or uncharred barrels; otherwise, the liquor would still be bourbon.

How does corn liquor taste? ›

Corn distillate does have a natural sweetness, but often during tastings, people expect corn whiskey to be overly sweet. In reality, most corn whiskeys are actually less sweet than their Bourbon counterparts.

Is corn liquor flammable? ›

The Explosive Power Of Moonshine

Methanol and ethanol, the safe-to-consume alcohol, come out during the fermenting process of any alcoholic drink. Both are highly flammable with the potential to explode during distillation if they are not properly sealed and vented.

What is corn steep liquor for fermentation? ›

Corn steep liquor is a by-product of corn wet-milling. It is a viscous liquid by-product consists of vitamins, minerals and nitrogen (including amino nitrogen) which is suitable for fermentation. It is an excellent source of organic nitrogen [8].

What is the alcohol content of corn mash? ›

The truth is dependent upon your mash. The fermentation process, prior to the distillation process, will REALLY determine how much you should expect to yield. On average, a decent ABV (alcohol by volume) during the fermentation process should be around 10% to 15%.


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