Preparation of corn oil by prepress solvent extraction
1989
Sukoncheun Sringam | Sitima Jittinundana (Kasetsart Univ., Bangkok (Thailand). Faculty of Agro-Industry. Dept. of Food Science and Technology)
Four samples of corn oil were prepared from wet milled corn germs by prepress solvent extraction. Four levels of pressure were employed in prepressing step and yielded pressed germs of 43.68, 40.81, 37.08 and 34.30 percent oil with increasing pressure. The pressed germs possessed more small particles and more free oil when higher pressure was applied. Extraction to reduce residual oil to 1.5 percent were 120, 90, 45 and 30 min with increasing order of pressure. High pressure caused high free fatty acid content in pressed oil. Free fatty acid and peroxide value increased after solvent extraction. The free fatty acid contents in solvent extracted oil were 6.00, 6.76, 6.48 and 7.01 percent, the peroxide values of the same set of samples were 41.46, 44.50, 47.49 and 50.45. Refined bleached deodorized corn oil qualities met the industrial standard for edible oil. The RBD corn oils contained higher percentage of oleic acid and lower percentage of linolenic acid compared to commercial corn oil, due to the autoxidation during processing. Germ residue contained 26 percent protein with decreasing in nitrogen solubility index in order of the increasing pressure previously applied.
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