Cereal Chem. 73 (6):716-720 |
Engineering and Processing
Effect of Soak Time, Soak Temperature, and Lactic Acid on Germ Recovery Parameters.
V. Singh (1) and S. R. Eckhoff (2). (1) Graduate research assistant, Department of Agricultural Engineering, University of Illinois, Urbana, IL 61801. Corresponding author. E-mail: <email@example.com> (2) Professor, Department of Agricultural Engineering. University of Illinois, Urbana, IL 61801. Mention of product or trade names does not imply endorsement by the University of Illinois. Accepted July 31, 1996. Copyright 1996 by the American Association of Cereal Chemists, Inc.
To recover high valued corn germ from dry-milling ethanol facilities, corn was hydrated in under 12 hr and germ was recovered using traditional wet-milling recovery techniques. The optimal soak time and temperature for germ recovery was 12 hr at 59ºC. Germ was recovered by flotation and skimming. Recovery levels of germ were near that of traditional wet milling. Results showed that soak time decreased with increasing soak temperature up through 59ºC. A reduction in germ quality and quantity occurred at soak temperature of 75ºC.