Corn wet milling: starch to high-fructose corn syrup

The sweetener train of a corn wet mill, end to end on the new sugar thermo package. A 35 wt% starch slurry off the mill is saccharified to glucose (glucoamylase, Michaelis-Menten), part-isomerised to fructose, enriched by simulated moving-bed chromatography, and concentrated to syrup in a two-effect evaporator.

Three results are worth reading rather than assumed. The isomerase lands at 42% fructose — the real equilibrium of glucose isomerase, which is precisely why an SMB exists downstream: the reaction cannot reach HFCS-55 on its own. The SMB then splits on the cited Ca²⁺-resin affinities (fructose H=0.69 vs glucose H=0.26), sending fructose to the extract and recycling glucose in the raffinate. The evaporator finishes at 77 wt% solids, commercial HFCS syrup spec.

That last number is only reachable because of boiling-point elevation. Modelled as inert solids the sugars give no BPE feedback and the evaporator is bimodal — it either does not boil or boils to dry sugar, with nothing in between. The sugar package (Norrish) supplies the real elevation, and syrup concentration becomes a smooth, controllable function of steam (42 → 77 wt% over the sweep range). Starch itself is carried as an involatile pseudo-component: it has no boiling point to characterise, so none is invented.