. Bulletin of the Department of Agriculture. Agriculture; Agriculture. THE PRODUCTION OF CORN OIL. 9 These figures relating to the quantity of germs and oil obtained from a bushel of corn are considered fairly representative and will be used in a later section on the economics involved in expelling the oil. Before the oil can be expelled the germ material must be cracked or ground. The germs from the dry process are ground less fine, as a rule, than those obtained from the wet process. The former, which contains some bran and husks, can be ground in an attrition mill if necessary, but in
. Bulletin of the Department of Agriculture. Agriculture; Agriculture. THE PRODUCTION OF CORN OIL. 9 These figures relating to the quantity of germs and oil obtained from a bushel of corn are considered fairly representative and will be used in a later section on the economics involved in expelling the oil. Before the oil can be expelled the germ material must be cracked or ground. The germs from the dry process are ground less fine, as a rule, than those obtained from the wet process. The former, which contains some bran and husks, can be ground in an attrition mill if necessary, but in most cases all germ material is cracked by being passed between rollers. Without doubt the expeller is recognized as the ideal type of machine for removing the oil from corn germs and is almost univer-. FiG. 8.—Type of drier used in drying corn germs and feed. sally used. (Fig. 9.) The dried germ is tempered with steam, which heats it and also adds moisture. It might seem that if there were less drying in the first place the subsequent addition of moisture would be unnecessary, but it is evidently a case of first removing the interior-moisture and then adding surface moisture when tem- pering. On this point operators are agreed. The pressure at which these machines are operated determines largely the quantity of oil left in the cake. Several factors are in- volved which limit the pressure that can safely be maintained. In the first place, increased pressure always involves a decrease of ca- pacity. Furthermore, the opinion obtains generally that if the pres- sure is too great the oil and cake will both darken, which is very undesirable. The wear and tear on the machine is also excessive under such circumstances, and consequently, as a rule, no effort is made to reduce the oil in the cake below 5 per cent when operating 2467°—20 2. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appe
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