Nicaragua mechanics of corn germ oil extraction

Efficient and eco-friendly extraction of corn germ oil using

  • Nicaragua mechanics of corn germ oil extraction
  • Nicaragua mechanics of corn germ oil extraction
  • Nicaragua mechanics of corn germ oil extraction
  • Nicaragua mechanics of corn germ oil extraction

Kinetic, thermodynamic and optimization study of the corn germ oil

Kinetics of oil extraction from corn germ

Study on the Parameters of Extrusion Pretreatment of Corn Germ

[PDF] Supercritical fluid extraction of corn germ oil: Study

  • How to extract oil from corn germ during flour processing?
  • This work aimed the recovery of oil and protein fractions from corn germ (CG) generated as a by-product during flour processing. Several oil extraction techniques were investigated: hexane at room temperature, hexane at 45 °C, supercritical carbon dioxide (Sc-CO 2) and Soxhlet with hexane and ethanol.
  • How is corn germ extracted?
  • The germs were kept in paper bags in the darkened room. The moisture content in the corn germ, determined by drying germ to constant weight at 105 °C, was 3.3 g/100 g. Before oil extraction, the corn germ was ground by a domestic grinder (Braun, Germany) for 2 min.
  • How was CGO obtained from ground corn germ by maceration using n-hexane?
  • Conclusions CGO was obtained from ground corn germ by maceration using n-hexane. The physicochemical properties and fatty acid composition of CGO were close to the previously reported. The most represented fatty acids of the CGO were unsaturated fatty acids with linoleic and oleic acid as predominant.
  • Does moisture content affect the kinetics of CGO extraction from corn germ flakes?
  • The optimization, kinetic modeling and thermodynamic analysis of the CGO maceration have rarely been investigated. Up to date, only Karlović et al. (1992) studied the influence of the moisture content and the extraction temperature on the kinetics of CGO extraction from corn germ flakes in a tube extractor (percolator).

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