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Fig. 2 Effect of germ water addition on fermentation of corn grits in conventional dry grind process.
We considered design optimization and operation of a continuous microfiltration (MF) system for the corn dry grind process.
In the conventional dry grind process, corn starch is liquefied to dextrins at high temperature and pressure, which are further converted to glucose during the saccharification process.
Fig. 3 Comparison of germ soak water and protease enzyme on fermentation profile of corn grits during conventional dry grind process.
Similar to conventional dry grind process, germ water addition improved the fermentation performance compared to that of control (Figs. 6, 7).
The front-end operations (cleaning, grinding, and slurry making) were similar to that of conventional dry grind process described above (Fig. 1).
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Corn fractionation in modified dry grind processes results in low fermentation efficiency of corn grits because of nutrient deficiency.
Millers demonstrate the grinding process at Long Island's most completely equipped working grist mill, circa 1751.
As experienced by most people, adoption is a slow, grinding process.
The grinding process takes place with no electricity; the only thing we have to worry about is water levels.
We take both passionate leaps of intuition and the slow grinding process of strict logic, and we end up where we wanted to in the first place.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com