Abstract
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 59°C. Germ was recovered byflotation 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 59°C. A reduction in germ quality and quantity occurred at soak temperature of 75°C.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 716-720 |
| Number of pages | 5 |
| Journal | Cereal Chemistry |
| Volume | 73 |
| Issue number | 6 |
| State | Published - Nov 1996 |
ASJC Scopus subject areas
- Food Science
- Organic Chemistry