Kinetics of oil extraction from corn germ

Abstract

This paper describes the effect of temperature and moisture content on the kinetics of oil extraction from corn germ flakes prepared by a dry degermination process. The experiments were carried out according to the factorial design 3 2 . The moisture content in the extracted material was varied in the range 8%–12%, whereas the extraction temperature varied in the range 52.5°C–57.5°C. From the method of response surfaces, a functional dependence was established between the extraction rate, the moisture content in the material and the temperature of extraction. On the basis of this dependence, it was concluded that moisture content had a crucial effect on the rate of oil extraction. A decrease in moisture from 12% to 8% yielded a doubling of the extraction rate. On the other hand, temperature variations in the given range had no practical effect on the course of the extraction. Kinetics of oil extraction was determined according to the method developed in the Leningrad Institute of Oils and Fats (VNIIZh‐method), modified to the extent described in the paper.