An Ozone-Aided Corn Steeping Process

Roger Ruan, Professor
William Wilcke, Professor
R. Gary Fulcher, Professor, Food Science and Nutrition
Paul Chen, Senior Research Associate
Xiangyang Lin, Visiting Scholar
Hanwu Lei, Research Assistant
Shaobo Deng, Graduate Student

Funding Source

Colorado Sweet Gold Co.; Minnesota Agricultural Experiment Station; Private Gifts

Objective

The objective of this project is to develop a clean and environmentally-friendly ozone-aided steeping (OS) process to replace the current SO2-steeping (SS) process. In Phase I, we will investigate the feasibility of using ozone in the steeping process and compare the starch yields between OS and SS processes. If this proves feasible, Phase II will be focused on optimization of the process.

Need or Impact

An OS process will reduce or eliminate the use of hazardous sulfur in corn steeping, enhance the safety of corn products, and improve the working conditions and environment. This process also increases the potential for classification as a process suitable for organic products.

Project Status

Completed.