1

WET MILLING OF MAIZE

PRESENTED BY: M UMER, MAHNOOR, HAMMAD, ZUNAIRA AND FAIZAN
2 INTRODUCTION TO MAIZE (CORN)

 Maize, also known as corn (Zea mays), is one of the

most significant and widely cultivated crops in the
world.
 Originated in southern Mexico over 10,000 years
ago.
 Member of the grass family (Poaceae).
 Staple food crop due to its versatility, nutritional
value, and adaptability to various climates.
3 INRODUCTION TO MAIZE

Significance and Uses of Corn

 Food for Humans:

Sweet corn, cornmeal, tortillas, corn syrup, corn starch.

 Animal Feed:
Feed for livestock like cattle, poultry.

 Industrial Products:
Ethanol (biofuel), biodegradable plastics, high-fructose corn syrup.

 Nutritional Value:
Rich in carbohydrates, B vitamins, magnesium, phosphorus,
antioxidants, dietary fiber.
4 WET MILLING OF MAIZE

 DEFINITION OF WET MILLING

 Wet milling is the process in which feed material is steeped in water
with or without Sulphur dioxide to soften the seed kernel in order to
help separate kernels various components

 Wet milling transforms maize into starch, germ, fiber, and gluten.

 Historical refinement since the mid-19th century.

 Essential for producing diverse products in food, feed, and industrial

sectors.
5 PRODUCTS OF WET MILLING OF MAIZE
6 PROCEDURE
7 CLEANING PROCESS IN WET MILLING

 Screening and Aspiration:

Remove large and small debris.

 Demagnetization:
Remove metal contaminants using magnets.

 Washing:
Soaking, scouring, rinsing.

 Drying:
Centrifugation, air drying.
8 STEEPING OF MAIZE
 Steeping is a crucial step in the wet milling of corn
playing a pivotal role in preparing the kernels for the
subsequent-milling

 It involves soaking the corn in a steeping solution

containing SO2 to soften the kernels, disintegrate
the protein matrix surrounding the starch granules

 The temperature of solution is usually kept 52°C

 Facilitate the removal of solubles from the germ to

increase germ recovery.
9 STEEPING METHODS

 Static Batch Steeping:

 Procedure: The corn sample and steeping solution are placed in a container without stirring or
agitation.

 Recirculated Batch Steeping:

 Procedure: The steep solution is continuously pumped through a temperature-controlled heater

or water bath to maintain the proper steep temperature.

 Countercurrent Steeping:

 Procedure: Fresh corn contacts low sulfur dioxide concentrations initially, with the
concentration increasing as steeping progresses. The reverse happens in batch steeping.
10 KEY FACTORS IN STEEPING

 Steep water-to-Corn Ratio:

 The ratio affects the amount of sulfur dioxide absorbed by the corn. Ratios typically
range from 1.8:1 to 2:1. Lower ratios can reduce starch yield.

 Steeping Time:
 Industrial Practice: Typically ranges from 24 to 40 hours, with an average of 28-30
hours.
 Laboratory Practice: Often uses a 48-hour steeping time, though shorter times (such
as 24 hours) may be used for practical reasons and to maintain a regular milling
regime. Longer steeping times can mask differences between test conditions.

 Temperature Control
 Method: The temperature is controlled using water baths or temperature-controlled
11 FIRST GRIND

PURPOSE:
• Breaking down of corn kernel
• Facilitate separation of its component
• Seperation of germ , fibers, starch and protien
12

PROCESS:

1. SOAKING:
• Corn kernel soaked in water – 24 to 48 hours
• Soften kernels
• Easier to grind.

2. GRINDING:
• Ground softened corn coarsely
• Mechanical grinders
• Break kernel in small pieces
• Germs remain intact
13

EQUIPMENT USED

1. SOAKING TANKS:
• Large tanks
• 48- 52°C

2. HAMMER MILLS:
• High speed rotating hammer.
• Crush the kernel

3. IMPACT MILLS:
• Use collision force
• Disintegrate kernal
14 GERM SEPARATION

PURPOSE:
• Isolate the germs from other components
• Contsining valuable corn oil
15

PROCESS:
CENTRIFUGATION:

• The slurry from the first grind centrifuged

• Separate the lighter germ from heavier starch, fiber and protien.

HYDROCYCLONES

• Utilize centrifugal force

• Refine separation process
16

EQUIPMENTS USED:
• CENTIFUGES

• HYDROCYCLONES
17 FINAL GRIND

PURPOSE
• Break down of corn after germ separation
• Liberation of remaining starch and fiber.
18

PROCESS:

1. FINE GRINDING:
• Fine grinding of germ separated slury
• Complete release of starch and fiber.

2. CONDITIONING:
• Adjust slurry’s consistency
• Optimize efficiency
19

EQUIPMENTS USED

ATTRITION MILLS:
• Shear and impact force
• Rotating and stationary plates

ROLLER MILLS:
• Pairs of rotating cylindrical rollers

CONDITIONG TANK:
• Tanks are used to adjust slurry.
20 FIBER SEPARATION

PURPOSE:

• Remove fibruos hulls from slurry

• Leave behind a mixture rich in starch and protien
21

PROCESS:

SCREENING:
• Finely ground slurry passed through screens
• Smaller starch and protien particles pass
• Retain larger fibour particles

WASHING:
• Retained fiber is washed
• Ensure maximum yield
22

EQUIPMENTS USED
• Screens
• Washing system
Production of Starch form
Maize or Corn
Presented by :
Hammad Tariq (L1F22BSFT0024)
Introduction to Starch Production from
Maize
Importance of Starch:
 Starch is a versatile carbohydrate extracted from maize
and is used in food, pharmaceuticals, textiles, paper, and
bioplastics industries.
Industrial Relevance:
 Large-scale starch production is essential for meeting
global demand for starch-derived products.
Starch-Protein Separation Process

 Centrifugation and Hydrocyclones: Utilization of centrifugal forces to separate starch

from protein.
 Washing and Purification: Multi-stage washing to remove residual protein and
impurities.
 Use of hydro cyclones and starch tables for refining.
Industrial Considerations and Output

Production Capacity:
 Large-scale plants can process thousands of tons of
maize daily, yielding significant quantities of
starch.
Efficiency and Yield:
 High efficiency in starch extraction and purification
processes.
 Typical starch yield from maize is around 60-70%
of the dry weight of the grain.
28
PRODUCTION OF CORN OIL
Presented by : Zunera Majid
29 INTRODUCTION

 Corn oil, also known as corn oil, is a type of vegetable oil that is extracted from the germ
of maize (corn) kernels. It is a pale yellow liquid that has a mild taste and a high smoke
point, which makes it suitable for use in high-heat cooking methods like frying and baking.
30 OIL PRODUCTION
Advantages
 Corn oil is high in polyunsaturated and
monounsaturated fats, which are
considered "good" fats that can help
reduce the risk of heart disease and lower
cholesterol levels in the blood.
 It is also a good source of vitamin E,
which is a powerful antioxidant that
helps protect cells from damage.
Disadvantage
 Cause Allergic reaction
 Cause digestive issue
 Cause cardiovascular disease
 Lack of essential nutrients
 Increase the level of low density
lipoprotein LDL cholesterol
31 USES

 Corn oil is commonly used in food products such as margarine, salad dressings, and baked
goods. Besides its application in food, it is also utilized in other products like soaps,
cosmetics, and biofuels.
32
Corn oil production
 The United States is the top country producing
Corn oil in the world.
1. As of 2021, the United States produced 1,034,600
tonnes of Corn oil, accounting for 35.49% of the
total production
2. . China is the world's second-largest Corn oil
producer, with 509,800 tonnes, which represents
17.49% of the total production
3. Brazil(305,333) is the 3rd country, South
Africa(84,900) is the 4th country, and
Italy(76,800) is the 5th country in the world
producing Corn oil
33 PROCESS OF MAKING CORN OIL

1. Harvesting and cleaning

2. Grinding and milling
3. Separation
4. Extraction
5. Refining
6. Packaging and distribution
34 COMPOSITION OF CORN OIL

 The composition of oil can vary depending on the variety of corn used,the method of
extraction and the processing method
 Fatty acids
1. Saturated fatty acids _12-15%
2. Mono saturated fatty acids _25-40%
3. Polyunsaturated fatty acids _45-60%
4. Trans fatty acids _ less than 1%
 Vitmain _E
1. 3-8mg/100g
 Phytosterols
 Beta-sitosterol 135-270mg/100g
35 NUTRITIONAL VALUE OF CORN OIL

1. Energy _ 884 calories

2. Total fat _100g
3. Saturated fat_12-15g
4. Mono saturated fat_25-40g
5. Polyunsaturated fats_45-60g
6. Trans fat-less than 1g
7. Vitamin –E ,3-8mg
8. Phytoserols _ 135-270mg
 PRODUCTION OF MAIZE PUDDING
FAIZAAN RAMZAN
36 0031
AF4
37 INTRODUCTION

A creamy dessert made from maize flour.

 Enjoyed globally with regional variations.
 Pre-Columbian era in Central and South Ame
 Its rich texture and sweet flavor make it a comforting and versatile dish.
38 PROCESSING STEPS

 Raw Material preparation (Selection, Cleaning)

 Milling (Grinding,Sieving)
 Mixing Ingredients Formulation, Additives)
 Cooking (Batch,Continues)
 Cooling
 Packaging (Filling Machine, Sealing, Labelling)
 Quality Control( Testing Inspection)
 Storage and Distribution
 Cleaning and Maintenance ( Sanitation, Maintenance)
39 NUTRITIONAL HEALTH BENEFITS
BENEFITS
 Rich in Carbohydrates  Heart Health
 Vitamins and Minerals  Digestive Health
 Antioxidants  Weight Management
 Fiber
 Gluten-Free
40 MANUFACTURING IMPORTANCE OF MAIZE
PUDDING

 Economic Importance Industrial Significance

 Value Addition
Scalability
 Job Creation
Product Diversity
 Market Expansion
Shelf Stability
 Innovation Potential
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THANK YOU