Manual corn threshing method

Manual corn threshing can be operated using methods such as rubbing, tapping, twisting, scraping, and squeezing. The appropriate method should be selected based on the maturity of the corn and the tool conditions.

1. Rubbing Method

Break the dry corn cob in half, hold the two sections of the corn cob with both hands and rub them together, using friction to make the corn kernels fall off the core shaft. Suitable for mature corn with low moisture content, the core residue needs to be screened out after threshing. Pay attention to even force during operation to avoid damage to the corn kernels, and wear gloves to protect your palms.

2. Knocking Method

Use a wooden stick or rubber hammer to lightly tap the surface of the rotating corn cob, causing the corn kernels to shake and fall off. The corn cob needs to be fixed above the container and tapped to facilitate the collection of fallen corn kernels. This method has a good effect on fresh corn, and excessive tapping force can cause the corn kernels to break. It is recommended to rotate at a 45 degree angle after each tapping to continue the operation.

3. Twisting Method

Hold both ends of the corn cob with both hands and rotate them in opposite directions, using torque to separate the corn kernels from the core shaft. Suitable for corn with moderate moisture content, pay attention to keeping the corn cob intact and not broken during operation. Can be combined with towel wrapping to increase friction, resulting in higher threshing efficiency but may leave a small amount of un threshed residue.

Fourth, Scraping Method

Use a blunt edged tool to scrape along the longitudinal direction of the corn cob, and push the blade surface at a 30 degree angle to the core shaft. Choose tools with moderate hardness to avoid damaging the corn kernels and germ, suitable for handling small amounts of corn. During operation, fix the end of the corn cob and scrape it unidirectionally from the top to the base. Scrape each row of corn kernels 2-3 times to completely detach.

5. Squeezing Method

Place the corn cob into a grid tray and apply pressure with your palm or wooden board to squeeze the corn kernels out of the grid holes. The corn kernels should be plump and easy to separate, and the mesh aperture should be slightly smaller than the diameter of the corn kernels. This method has high threshing integrity but low efficiency, making it suitable for applications that require high form, such as making whole corn cans.

Before manual threshing, it is recommended to air dry the corn to a moisture content of about 15% to improve threshing efficiency. Fresh corn can be steamed for 3 minutes to soften the tissue. After threshing, promptly remove the corn cobs and broken cores, and keep them dry and ventilated during storage. Different varieties of corn have different methods of application. Hard seeds are suitable for tapping, while sweet corn is recommended for rubbing. Pay attention to labor protection during operation, take a break after one hour of continuous operation to avoid hand strain, and the threshing site should be treated with anti-skid measures. If a large amount of processing is required, it is recommended to do it in batches. After each threshing, check the integrity of the corn kernels. If the number of damaged kernels exceeds 5%, adjust the operating method.