NSF/EPA TSE: Development of a Novel Industrial Corn Nixtamalization Process for Minimizing Source Waste, Fresh Water Use and Effluent Generation

这项研究的目的是最大限度地减少浪费，废物产生和淡水的使用，在玉米制品，如玉米片，玉米饼片，玉米饼和玉米饼的玉米加工过程中使用。传统的方法是将玉米浸泡在过量的水中，导致玉米固体的大量损失，并产生大量碱性高有机废物。该项目的目标是通过优化主要变量、过程建模和开发新的过程方法来最大限度地减少废物的产生和淡水的使用。研究将沿着两条路径进行。第一种方法将是优化传统的nixtamalization过程，最大限度地减少水的使用和废物的产生，使用响应面方法和过程建模来优化过程变量。第二种方法是开发一种新的酶处理技术，利用蒸汽在无碱的情况下煮熟玉米，利用果皮降解纤维素水解酶来消化煮熟的玉米，以减少水分强度和玉米损失。该奖项由美国国家科学基金会颁发，是美国国家科学基金会/美国环保署可持续环境技术联合项目的一部分

9817050 Jackson The objective of this research is to minimize waste, waste generation and fresh water use in the corn nixtamalization process used in the manufacture of corn products such as corn chips, tortilla chips, tacos and corn tortillas. The traditional process involves cooking and steeping of corn in excess water and results in significant loss of corn solids and generation of large volumes of alkaline, high organic wastes. The objective of this project is to minimize waste generation and fresh water use by optimizing the principal variables, process modeling and developing novel process approaches. The research will be conducted following two paths. The first approach will be to optimize the traditional nixtamalization process, minimizing water use and waste generation, using Response Surface Methodology and process modeling to optimize the process variables. The second approach will be to develop a novel enzymatic processing technique that uses steam to cook the corn without alkali and pericarp degrading cellulolytic enzymes to digest the cooked corn to reduce water intensity and corn loss. This award is made by NSF as part of the joint NSF/EPA Program on Technologies for a Sustainable Environment.***