Power consumption of a whey-corn mash as compared to a full corn mash during liquefaction
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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.
KeywordsViscosity Starch Corn Carbohydrate Organic Chemistry
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