Etiket Arşivleri: Steeping

Amylum Nişasta

1. DESCRIPTION OF ORGANIZATION

• Name of the organization
• Location of the organization
• Numbers of engineers employed
• History of the organization
• Product range of the organization
• Commitment of the organization
• Focus of the organization

2. THE OCCURRENCE OF STARCH

3. THE DIFFERENT KINDS OF CORN

4. INTRODUCTION

The Purpose And The Scope Of The Summer Practise

5. MAIN TEXT OF THE REPORT

A. Cleaning

B. Steeping

C. Steepwater Evaporation

D. SO2 Plant

E. Germ Seperation

F. Germ Drying

G. Corn Oil

H. Fine Grinding and Screening

I. Fibre Drying

J. Starch and Gluten Primary Seperation

K. Gluten Concentration and Dewatering

L. Gluten Drying

M.Starch Refining

N. Centrifuges and Hydrocyclones

O. Starch Dewatering

P. Starch Drying

Corn Wet Milled Feed Products

6. LABORATORY LAY-OUT AND INSTRUMENTATION

INSTRUMENTS

WATER ANAYSIS

A. TOTAL HARDNESS ANALYSIS

B. ALKALINITY ANAYSIS

C. CLOR ANALYSIS

DRY SUBTANCE – MOISTURE ANALYSIS

BRIX –REFRACTIVE INDEX

POLARIMETRIC STARCH ANALYSIS

WITH EWERS METHOD

AFLATOXIN ANALYSIS

A. Aflatoxin Analysis in Corn ( USDA-FGIS Method )

B. Aflatoxin Analysis in Side Products

CATION ANALYSIS

COMPLEXIOMETRIC Ca2+

MICROBIOLOGICAL ANALYSIS

SOWING OF COLIFORM BACTERIA

SOWING OF MOLD/YEAST

COUNTING OF BACTERIA

7. COMPARISON OF RESULTS WITH THE TSE

8. CONCLUSIONS

1. DESCRIPTION OF THE ORGANIZATION

Name of the organization: Amylum Nişasta Sanayi ve Ticaret A.Ş.

Location of the organization: Amylum Nişasta is located in Hacı Sabancı organized industry region, Yakapınar / Adana.

Number of engineers employed:

Total number of personal is 178, number of manager is 23, number of officer is 46 and the number of worker is 109. These personals are; 55 universty graduated, 42 technical high school graduated, 12 trade high school graduated,18 high school graduated and others graduated level is less than high school.

History of the organization:

The Amylum group is member of the Tate & Lyle Group of companies. Tate & Lyle a global leader in carbohydrates since 1921, when Henry Tate & Sons merged with Abram Lyle & Sons. It has always been its core compotence to take basic carbohydrates-corn, wheat or sugar- and add value to these raw materials through technology and at the same time, by doing this, ‘add value to its customers’ recipes and processes. As a result of the acquisition of the minorities of the Amylum Group in August 2000, Amylum Nişasta has also become a part of the Tate & Lyle family. The other shareholder of Amylum Nişasta is an other wellknown multi-national called ADM ( Archer Daniels Midland ).Amylum Group itself has over 125 years of experince in the production of starches and starch derivatives in 12 plants throughout Europe. In west Europe Amylum is present in Belgium(headquarters of the Amylum Group in Aalst), the Netherlands, France, United Kingdom, Spain, Italy and Greece in East Europe Amylum has joint ventures in Slovak Republic, Romania, Hungary, Bulgaria and last, but certanly not least Turkey. Amylum manufactures a comprehensive range of products with wide rnging applications in food, beverage and non-food industries. Amylum converts wheat and corn into starches, sweeteners, proteins, alcohol and polyols.

Fermentation Lab Sheets‎ > Malting

Barley which is well suited for beer-making is double-rowed, has good germination properties, is low in protein and is uniform in size. To malt the barley, it is first soaked until it has become totally saturated. This is called steeping. After this, the barley is spread out on an airy floor, for instance, where it begins to germinate. As it does so, enzymes are produced which convert starch into sugar during the mashing. Germination is stopped when there are enough enzymes and the cereal is dried with warm air, the so- called kiln drying. The barley is now malt. Drying is done is different ways depending on the type of malt required. The most common malt is pilsner malt which is obtained by drying the malted barley to about 80 degrees. Pilsner malt is used to make light (in colour) beer and therefore is a raw material in the most common sorts of light beers, irrespective of whether they are sweet or bitter. To obtain a darker beer, caramel malt must be added. This is obtained by heating the malt to about 110 degrees. The beer from a caramel malt has more flavour and acquires a coppery colour. English and German ales, for instance, contain caramel malt. Black malt is obtained by drying the malt to 200 degrees. It is so dark that it can be compared to roasted coffee beans in colour and taste. Porter and stout, for instance, are made from black malt. About 15-20 percent of black malt is added to the lighter pilsner malt to get a darker colour and almost burnt taste.