scholarly journals Impact of instant controlled pressure drop pre-treatment on solvent extraction of edible oil from rapeseed seeds

OCL ◽  
2014 ◽  
Vol 21 (3) ◽  
pp. A301 ◽  
Author(s):  
Tamara Allaf ◽  
Frédéric Fine ◽  
Valérie Tomao ◽  
Cuong Nguyen ◽  
Christian Ginies ◽  
...  
Keyword(s):  
Solvent Extraction ◽  
Pressure Drop ◽  
Edible Oil ◽  
Pre Treatment ◽  
Instant Controlled Pressure Drop

scholarly journals Pressure, temperature and processing time in enhancing Camelina sativa oil extraction by Instant Controlled Pressure-Drop (DIC) texturing pre-treatment

2020 ◽  
Vol 71 (3) ◽  
pp. 365
Author(s):  
K. Bouallegue ◽  
T. Allaf ◽  
R. Ben Younes ◽  
C. Téllez-Pérez ◽  
C. Besombes ◽  
...  
Keyword(s):  
Solvent Extraction ◽  
Pressure Drop ◽  
Processing Time ◽  
Seed Oil ◽  
Oil Extraction ◽  
Camelina Sativa ◽  
Oil Yield ◽  
Camelina Oil ◽  
Pre Treatment ◽  
Instant Controlled Pressure Drop

Instant Controlled Pressure Drop (DIC) was evaluated as a texturing pre-treatment for the extraction of Camelina sativa (L.) oil. DIC was coupled to Accelerated Solvent Extraction (ASE), Pressing and Dynamic Maceration (DM). DIC optimization was performed by studying the effects of pressure, temperature and processing time on oil yield. DIC + ASE obtained seed-oil yields of 615.9±0.5 against 555.5±0.5 g oil/kg-ddb for untextured seeds (RM). Via pressing, oil yields were 490.9±0.5 and 444.7±0.5 g oil/kg-ddb for textured and untextured seeds, respectively. Through coupling DIC (P: 0.63 MPa and t: 105 s) to the pressing extraction (60 s) of seeds along with 2h of DM of meals, it was possible to reach 605.8 g oil/kg ddb of oil yield. The same results were not obtained for RM seeds, where after 24 h of DM extraction, the oil yield was 554.7 g oil/kg ddb. DIC allowed for an increase in Camelina oil yields, reduced extraction time and valorized pressing meals.

scholarly journals Roasting optimization and kinetics of raw and instant controlled pressure drop pre-treated coffee beans

2019 ◽  
Vol 7 (1) ◽  
pp. 1-16
Author(s):  
Kamal I ◽  
Allaf K
Keyword(s):  
Activation Energy ◽  
Pressure Drop ◽  
Time Process ◽  
Coffee Beans ◽  
Roasting Process ◽  
Pre Treatment ◽  
Instant Controlled Pressure Drop ◽  
Time And Energy ◽  
Kinetics Of ◽  
Roasting Time

Introduction: Coffee is one of the most widely consumed beverages in the world. The desired aroma and flavour of coffee are developed duringroasting which is the most important step in coffee processing. Instant Controlled Pressure Drop Process (DIC) technology is controlled hightemperature and short time process which been used successfully to improving the kinetics of drying, extraction, and decontamination of fresh and dried natural products. The main advantages of DIC are that it is a master controlled temperature and time process, the dwell times are short, reducing the chemical degradation, so new products with superior quality attributes may be developed. Materials and Methods: Two coffee beans varieties were investigated by Brazilian and Ethiopian sources. The raw beans were pre-treated using the DIC process under adopted conditions prior to roasting. A two-factor central composite design was used to optimize the settings of roasting time and roasting temperature on response variables of bulk, true and normalized density, and roasting degree. Also, microscopic analysis using Scanning Electron Microscopy (SEM) and kinetics of the roasting processes are included. Results and Discussion: The obtained results confirmed that the roasted DIC treated beans for both varieties have lower densities, higher roasting degree and lower activation energy needed for roasting compared to the raw beans. The physical properties’ magnitude is highly relevant to coffee origin. Roasting time and the temperature seemed to be of significant regarding all the physical characteristics of the beans, however, time was of topmost significance. Besides, treating coffee been by DIC prior to roasting leads to texture modification and conservation of time and energy needed for roasting. Conclusions: The physical properties of the roasted coffee beans are highly affected and changed with the coffee origin, roasting conditions and pre-treatment of coffee beans prior to roasting using the DIC process. The incorporation of the DIC process prior to roasting seemed to achieve more conservation of time and energy needed for roasting compared to the raw untreated beans. The higher degree of roasting and the competitive roasting activation energy of Brazilian coffee beans give aconclusion that more economic roasting process could be achieved with the Brazilian coffee. The pre-treatment by DIC enhances the remarkable reduction in coffee beans density and increasing in the roasting degrees that are in line with the industrial needs of coffee beverages. Response Surface Methodology is an efficient tool for optimization and mathematical modeling of the coffee roasting process.

Deodorization by instant controlled pressure drop autovaporization of rosemary leaves prior to solvent extraction of antioxidants

LWT ◽  
2013 ◽  
Vol 51 (1) ◽  
pp. 111-119 ◽  
Author(s):  
Tamara Allaf ◽  
Valérie Tomao ◽  
Karine Ruiz ◽  
Khaldoun Bachari ◽  
Mohamed ElMaataoui ◽  
...  
Keyword(s):  
Solvent Extraction ◽  
Pressure Drop ◽  
Instant Controlled Pressure Drop

Solar–geothermal drying/instant controlled pressure drop ‐swell drying of mechanically dewatered tomato paste

2021 ◽  
Author(s):  
Tarik Hadibi ◽  
Abdelghani Boubekri ◽  
Djamel Mennouche ◽  
Abderrahmane Benhamza ◽  
Colette Besombes ◽  
...  
Keyword(s):  
Pressure Drop ◽  
Tomato Paste ◽  
Instant Controlled Pressure Drop

scholarly journals DIC TEXTURING-ASSISTED ACCELERATED SOLVENT EXTRACTION OF ACTIVE MOLECULES OF POMEGRANATE PEEL

2016 ◽  
Vol 12 (9) ◽  
pp. 4023-4044
Author(s):  
Karim Allaf ◽  
Khaoula Elaydi ◽  
Ibtisam Kamal ◽  
Ahmed Bedoui
Keyword(s):  
Solvent Extraction ◽  
Radical Scavenging ◽  
Effective Diffusivity ◽  
Bioactive Compound ◽  
Average Diameter ◽  
Processing Parameters ◽  
Accelerated Solvent Extraction ◽  
Raw Material ◽  
Phenol Compounds ◽  
Instant Controlled Pressure Drop

The current work discusses the use of Instant Controlled Pressure Drop (DIC) as a pretreatment texturing stage intensifying phenolic compound extraction from South Tunisian Punicagranatum L. peels in both cases of conventional and Accelerated Solvent Extraction (ASE). Response Surface Methodology (RSM) allowed identifying the effects of DIC processing parameters on the yields of Total Phenol Compounds (TPC), Total Flavonoid (TF), Condensed Tannins (CT), and Hydrolysable Tannins (HT), and antioxidant capacities via 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging capacity and ß-carotene-linoleic acid as responses. Comparative methods were used to evaluate DIC-textured and Raw samples. The results obtained confirmed that appropriate DIC-texturing improved both kinetic and yield of bioactive compound extraction using ASE from Punicagranatum L. peels. Extraction kinetics was studied through Coupled Washing-Diffusion CWD model. The effective diffusivity was identified and quantified ranged from 0.27 to 8.22 against 0.4710-10 m2s-1 for DIC textured and raw material (RM), respectively. DIC swelling enabled solid vegetal material matrix to expand and be more adapted to mass transfer thus increasing extractability of the phenol compounds. Scanning Electron Microscope SEM showed that DIC generated pores with an average diameter of 50 µm.

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