Dry processing technique and device for corn

Abstract

A dry processing technique for corn includes the stages of cleaning, conditioning, debranning, degerming and grits breaking, and germ screening and grits extracting. The debranning stage includes first stirred debranning, dampening and second stirred debranning in sequence. The dampening stage uses a dampener (9) to add water of 0.5-5% of the corn weight to the corn, the water temperature is 10-60° C., and the stirred debranning stage is performed within 10 minutes after dampening The height of the corn is controlled within 0.5-3 m during the stirred debranning stage. Stirrers (8, 1, 12, 15) are employed, and the linear velocity of the stirring rod is controlled within 1-6 m/S. The process can increase the output rates of the corn grits and corn flour with a fat content less than 1%, and the germ with a purity of more than 80%.

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