corn germ 30 tons per day oil extraction plant in Republic of Congo

Oil and protein recovery from corn germ: Extraction yield,

  • corn germ 30 tons per day oil extraction plant in Republic of Congo
  • corn germ 30 tons per day oil extraction plant in Republic of Congo
  • corn germ 30 tons per day oil extraction plant in Republic of Congo
  • corn germ 30 tons per day oil extraction plant in Republic of Congo

Kinetic, thermodynamic and optimization study of the corn germ oil

Our Experiences in Processing Maize (Corn) Germ Oil

Oil and protein recovery from corn germ: Extraction yield,

Recoveries of Oil and Hydrolyzed Sugars from

  • 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.
  • What is corn germ?
  • Corn germ is a substantial byproduct of the wet milling and alcohol industry of corn. Corn germ (dry) contains 35–56 % oil, with linoleic acid (C18:2) being the predominant fatty acid (49–61.9 %) and the highest level of tocopherol and phytosterol amongst all vegetable oils, which is a cost-effective resource for healthy nutritious oil.
  • 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.
  • How is corn germ oil produced?
  • Currently, commercial corn germ oil is produced by pressing and/or hexane extraction (Moreau and Hicks 2005 ), in which oil is obtained from conditioned (heated) germs, followed by mechanically expelled (‘pre-pressed’) and then hexane extraction (Moreau 2011 ).

Maybe you will like