Chap 5: Grain quality and milling for dry grind

Question 1

Moisture content for storage

Answer 1

18-22%

Question 2

moisture content if stored >1year

Answer 2

13%

Question 3

corn quality test (5)

Answer 3

• mycotoxins
• test weight
• BCFM
• Grade
• moisture content

Question 4

3 colors

Answer 4

• white
• yellow
• mixed

Question 5

4 corns types

Answer 5

• flint (hard endosperm)
• dent (soft) with 75% amylopectin
• waxy corn (<1%amylose)
• infested

Question 6

grade requirement number

Answer 6

5 in total but doesnt tell you if the corn is well processed

Question 7

Why removing BCFM

Answer 7

because release starch in steep water, HEX fouling risk

Question 8

what is detecting black light in corn?

Answer 8

presence of mold

Question 9

How can we detect mycotoxins in corn?

Answer 9

HPLC test

Question 10

where end up mycotoxin?

Answer 10

in DDGS

Question 11

which product detect fungus?

Answer 11

ergosterol produced by fungi but not by plants and animals

Question 12

which true density is good?

Answer 12

1.20 kg/m^3

Question 13

how is done cleaning?

Answer 13

with blow air or sieving

Question 14

why milling?

Answer 14

to expose starch cell for hydratation, liquefaction and conversion to glucose, make the components accessible for enzyme

Question 15

equipment for milling (2)

Answer 15

• hammer mill (collision of hammer with grain reduces size)

- roller mill (compression and shear force to break down cereal grains) better for beverage

Question 16

after how long storage is it the best ?

Answer 16

3 months

Question 17

solid content of slurry

Answer 17

32%