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)|
|Number of pages||5|
|State||Published - Nov 1 1996|
ASJC Scopus subject areas
- Food Science
- Organic Chemistry