DEXTROSE PRODUCTION FROM MAIZE

Maize is one of the raw materials for the production of dextrose by hydrolyzing of the starch. Maize dextrose is widely used in many countries as a sweetener and immediate energy sources for pharmaceutical products and many other food products as a chief component. This book is based on the research conducted on the extraction of dextrose from Ethiopian Maize Variety (BH-660). The book has a critical approach for evaluating the potential target maize varieties for starch, germ oil, gluten and dextrose production. In addition to these, the book can be also used as a reference for food process and pharmaceutical engineers.

Autorentext

Master of Chemical Eng. (Specialization in Food Eng.) from Addis Ababa University, Ethiopia. He is currently a Lecturer at Bahir Dar University in the School of Chemical and Food Engineering. He has a good experience on teaching different courses the School including physical and computational modeling of food processing.