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