Empirical formulas relating to extrusion of degermed maize for production of starch syrup based on function theory of dimension analysis

Based on the dimension analysis and G.Murphy theorem corrected by Jiang Yiyuan, the parameters of extrusion system of maize degermed were studied. Meanwhile the test range was extended and experiment times were reduced. The influence regularity of extrusion system parameters on filtration speed, DE value of maize syrup was investigated. The problems of difficult filtration and saccharification of maize syrup were solved. The reference was provided for actual production of maize syrup.