American Society of Agricultural and Biological Engineers



Click on the underlined title to access the document or go back to the Search Results screen to download the PDF version.


If you are not an ASABE member or if your employer has not arranged for access to the full-text, Click here for options.

De-oiling Popcorn

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org

Citation:  Paper number  046131,  2004 ASAE Annual Meeting . (doi: 10.13031/2013.16980) @2004
Authors:   Po Cheng, J. Dai, G.S.V. Raghavan
Keywords:   corn kernel, de-oil, microwave-assisted extraction, popcorn, popping yield, rancidity

In this study, the de-oiling process of popcorn was compared at two different stages, before popping (kernel stage) and after popping (popcorn stage). Two methods of oil extraction, microwave and conventional were also compared. Hexane was used as extraction solvent. Microwave-assisted extraction (MAE) is carried out using temperature control in order not to vaporize the solvent. The extraction temperature was set at 70 °C. Due to the limited factors, MAE method is not suitable for the extraction at popped stage. The low density of popcorn makes them impossible to be immersed in the solvent. Therefore, de-oiling at popcorn stage is studied only with conventional method. The study revealed that oil can be extracted at popcorn stage with a more satisfactory result compared to the extraction at kernel stage.