Effect of soak time, soak temperature, and lactic acid on germ recovery parameters

V. Singh, S. R. Eckhoff

Research output: Contribution to journalArticlepeer-review

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 languageEnglish (US)
Pages (from-to)716-720
Number of pages5
JournalCereal Chemistry
Volume73
Issue number6
StatePublished - Nov 1 1996

ASJC Scopus subject areas

  • Food Science
  • Organic Chemistry

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