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Food Science

Food Science and Human Nutrition Publications

Corn oil

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Full-Text Articles in Life Sciences

Effects Of Kernel Breakage And Fermentation On Corn Germ Integrity And Oil Quality, Hui Wang, Tong Wang, Lawrence A. Johnson Sep 2010

Effects Of Kernel Breakage And Fermentation On Corn Germ Integrity And Oil Quality, Hui Wang, Tong Wang, Lawrence A. Johnson

Food Science and Human Nutrition Publications

To investigate the ability of corn germ to withstand the fuel ethanol fermentation process without major damage to germ integrity and germ oil quality, five treatments were designed to explore degerming before fermentation (front-end) and after fermentation (tail-end), and the feasibility of breaking the kernel with minimum shear forces (wet-split). Germ from low-shear (wet-split) tail-end degerming maintained its integrity during the process. The wet-grind pretreatment caused 22% germ damage, and the subsequent fermentation caused 18% additional germ damage. The germ recovered after fermentation showed physical strength similar to that of those isolated by wet means before fermentation. The oils extracted ...


Optimizing The Oil Extraction/Water Adsorption Step In Sequential Extraction Processing Of Corn, Kathrine V. Miller, Mila P. Hojilla-Evangelista, Lawrence A. Johnson Jul 2001

Optimizing The Oil Extraction/Water Adsorption Step In Sequential Extraction Processing Of Corn, Kathrine V. Miller, Mila P. Hojilla-Evangelista, Lawrence A. Johnson

Food Science and Human Nutrition Publications

The Sequential Extraction Process (SEP) uses ethanol to extract oil and protein from cracked, flaked, and dried corn, and the corn simultaneously dehydrates the ethanol. The optimum conditions to reduce zein extraction in the oil extraction/water adsorption step of SEP involved a single–pass system using 15 length/diameter ratio extraction cells, 30% hexanes: 70% ethanol, and 56C extraction temperature, which improved the efficiencies of oil extraction from the corn and moisture adsorption from the ethanol. The extract contained only 0.1% protein in the desolventized solids. The moisture content of the solvent was reduced to 1.03%, and ...


Oxidative Stability And Aromascan Analyses Of Corn Oils With Altered Fatty Acid Content, N. Shen, Susan A. Duvick, Pamela J. White, Linda M. Pollak Dec 1999

Oxidative Stability And Aromascan Analyses Of Corn Oils With Altered Fatty Acid Content, N. Shen, Susan A. Duvick, Pamela J. White, Linda M. Pollak

Food Science and Human Nutrition Publications

This project was designed to evaluate the oxidative stability of corn oils with increased total saturated fatty acid composition and to test the feasibility of using the AromaScan, an “electronic nose,” to detect the odors/aromas produced by oxidation. Corn oils with traditional (13.1%) and elevated (14.7 to 17.1%) total saturated fatty acid percentages were evaluated for their oxidative quality. Oils from five corn genotypes were extracted, refined, bleached, and deodorized (RBD) in the laboratory. Two replications, separated at the point of extraction, were evaluated for each genotype. The RBD corn oils (18.0 g) were stored ...