Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Yield Comparisons of Different Methods of Waxy Fraction Extraction from Grain Sorghum

  • Weller, Curtis L. (Department of Biological Systems Engineering, University of Nebraska) ;
  • Hwang, Keum-Taek (Department of Food Science and Human Nutrition, and Center for Healthcare Technology Development, Chonbuk National University) ;
  • Schmidt, Bradley J. (Oilseed Processing Division, Bunge North America, Inc.)
  • Published : 2006.10.30
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Abstract

Three solvent extraction techniques were used to recover waxy tractions from grain sorghum kernels. Yield and chemical composition of the waxy tractions obtained by reflux, bench scale (recirculated solvent), and countercurrent extraction methods were compared. Waxy traction yield from countercurrent extraction (0.200%) was significantly greater (p<0.05) than the yields of wax from both reflux (0.184%) and bench-scale (0.179%) methods. The waxy traction extracted using the bench-scale method showed the greatest relative amount of long-chained (primarily C:28 and C:30) alcohols while the countercurrent-extracted wax showed the greatest relative amount of long-chained fatty acids and fatty aldehydes. Countercurrent extraction removed a higher additive percentage of fatty aldehydes, acids, and alcohols than reflux or bench-scale extraction method.

Keywords

References

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