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Experimental study on saccharification process of mash for extrusion cooked maize degermed beer adjunct

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  2007 ASAE Annual Meeting  076165.(doi:10.13031/2013.23343)
Authors:   Shen Dechao, Ma Chengye, Wang Zhihua
Keywords:   Key words: degermed maize; extrusion; beer adjunct;saccharification

Abstract: In this paper the influence regularity of the main parameters of the extrusion system of maize degermed as beer adjunct on indexes investigated was studied at the laboratory. These parameters are nozzle diameter, barrel temperature, moisture content percentage of the degermed maize, screw speed and the distance between the internal surface of die plate and the end surface of the end of the whole screw. The indexes include the filtration speed, the recoverable ratio of wort extract and iodine value of wort. The research results indicate the extrusion cooked maize degermed may be used as beer adjunct. Simultaneously the saccharification and filtration of the wort can be carried on successfully.

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