Biotechnology Letters

, Volume 9, Issue 7, pp 523–528 | Cite as

Power consumption of a whey-corn mash as compared to a full corn mash during liquefaction

  • P. J. Whalen
  • R. C. Anantheswaran
  • K. M. Shahani
Article
  • 53 Downloads

Summary

Three mash formulas were investigated for power consumption and viscosity during liquefaction. The use of cheese whey replaced 26% of the corn required for a 16% w/v carbohydrate level. Comparison of the power consumption for the whey-corn mash to a full corn mash at the same carbohydrate content showed a 20% reduction in power for the whey-corn mash. The maximum apparent viscosity for the whey-corn mash was 72.3 cp and was equal to a 12% starch corn mash while the full corn mash displayed a maximum viscosity of 286.5 cp.

Keywords

Viscosity Starch Corn Carbohydrate Organic Chemistry 

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Copyright information

© Kluwer Academic Publishers 1987

Authors and Affiliations

  • P. J. Whalen
    • 1
  • R. C. Anantheswaran
    • 1
  • K. M. Shahani
    • 1
  1. 1.Department of Food Science and TechnologyUniversity of Nebraska-LincolnLincolnUSA

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