scholarly journals Effect of screw-press extraction process parameters on the recovery and quality of pistachio oil

2020 ◽  
Vol 71 (2) ◽  
pp. 360
Author(s):  
V. M. Fantino ◽  
R. M. Bodoira ◽  
M. C. Penci ◽  
P. D. Ribotta ◽  
M. L. Martínez
Keyword(s):  
Oil Recovery ◽  
Oil Quality ◽  
Extraction Process ◽  
Oil Extraction ◽  
Quality Parameters ◽  
Screw Press ◽  
Chemical Quality ◽  
Seed Moisture Content ◽  
Pistachio Oil

Pistachio nuts have high economical and nutritional value, mostly due to their elevated oil con­tent (50%), which is composed mainly of oleic and linoleic fatty acids. Box-Behnken experimental designs were performed to optimize the oil extraction by response surface analysis. The independent variables measured were seed moisture content (SMC), restriction die (RD), screw press speed (PS) and pressing temperature (PT), while the response variables considered were oil recovery (OR), fine solid contents in the oil (FSC), oil remain­ing in the cake (OC) and parameters related to oil quality (free fatty acid composition (FFAC, mg KOH/g oil), peroxide value (PV, meq O2/kg oil), K232, K270 and pigment contents, mg/kg oil). Given that the chemical quality of pistachio nut oil pressed under different conditions was not affected, the process response was optimized in order to maximize OR under two pressing temperatures. Therefore, at 75 °C, pistachio oil extraction showed a maximum OR (79.61 g/100 g oil) at 8% SMC, 4 mm RD and 20 rpm SP; while, under cold-pressed conditions, the maximum OR (65.97 g/100 g oil) was achieved at 10% SMC, 4mm RD and 20 rpm SP. It is important to highlight that OR values were higher than the results reported previously and the chemical quality parameters from both oils were in the range of Codex standards for virgin (non-refined) oils (FFAC < 0.31 and PV < 0.33).

scholarly journals Pulsed Electric Fields for the Treatment of Olive Pastes in the Oil Extraction Process

2019 ◽  
Vol 10 (1) ◽  
pp. 114 ◽  
Author(s):  
Antonia Tamborrino ◽  
Stefania Urbani ◽  
Maurizio Servili ◽  
Roberto Romaniello ◽  
Claudio Perone ◽  
...  
Keyword(s):  
Olive Oil ◽  
Electric Fields ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Extraction Process ◽  
Oil Extraction ◽  
Quality Parameters ◽  
Control Test ◽  
Total Concentrations

The aim of this study was to evaluate the ability of pulsed electric field (PEF) technology to improve the extractability and enhance the oil quality in an industrial olive oil extraction process. Using a PEF device on olive pastes significantly increased the extractability from 79.5% for the control, up to 85.5%. The PEF system did not modify the primary legal quality parameters or total concentrations of phenols, aldehydes, and esters. On the contrary, the non-thermal treatment slightly enhanced the dialdehydic forms of decarboxymethyl elenolic acid linked to hydroxytyrosol (3,4-DHPEA-EDA) and tyrosol (p-HPEA-EDA), and decreased the total saturated and unsaturated C5 and C6 alcohols of the PEF EVOO (Extra Virgin Olive Oil) compared to the control test. This study confirmed that PEF technology can improve olive oil extraction and quality.

scholarly journals Walnut and almond oil screw-press extraction at industrial scale: Effects of process parameters on oil yield and quality

2018 ◽  
Vol 68 (4) ◽  
pp. 216 ◽  
Author(s):  
M. L. Martínez ◽  
M. G. Bordón ◽  
R. M. Bodoira ◽  
M. C. Penci ◽  
P. D. Ribotta ◽  
...  
Keyword(s):  
Scale Effects ◽  
Oil Quality ◽  
Oil Extraction ◽  
Quality Parameters ◽  
Solid Content ◽  
Experimental Designs ◽  
Oil Yield ◽  
Industrial Scale ◽  
Seed Moisture Content ◽  
Walnut Oil

Walnut and almond kernels are highly nutritious mainly due to their high oil contents. In this study, 32 factorial experimental designs were used to optimize processes for oil extraction by screw-pressing at industrial scale. Experimental designs included seed moisture content (SMC), and restriction die (RD) as the main processing parameters. Theoretical models were scanned against experimental data in order to optimize oil extraction conditions. The response variables analyzed were oil yield (OY), fine solid content (FC) in oil, and oil quality parameters. Fitted models for OY indicated maximum predicted values similar to the highest experimental values. Walnut oil extractions showed a maximum OY (84.5 ± 2.3 %) at 7.21% SMC, and 10 mm RD. For almond kernels, maximum OY (71.9 ± 3.5%) was obtained at 9.42% SMC, and 12 mm RD. Chemical quality parameters from both oils were in the ranges stated in Codex (FAO/WHO) standards for virgin (non-refined) oils.

The Comparison of Oil Quality from Different Processes

2011 ◽  
Vol 66-68 ◽  
pp. 598-607
Author(s):  
Yang Li ◽  
Lian Zhou Jiang ◽  
Chen Wang ◽  
Xiao Nan Sui
Keyword(s):  
Fatty Acid ◽  
Oil Quality ◽  
Fatty Acid Distribution ◽  
Oil Extraction ◽  
Hexane Extraction ◽  
Enzyme Extraction ◽  
Extraction Processes ◽  
Demulsification Process ◽  
Better Than

In this study, different oil extraction processes, such as extrusion pretreatment, ultrasound-ethanol assisted demulsification and traditional hexane extraction of oil, were employed to extract oil from soybean in order to compare their different effects on oil quality, fatty acid distribution and VE content of oil. The result shows that the quality of oil from extrusion pretreatment aqueous enzyme extraction (EAEP) of oil and ultrasound-ethanol assisted demulsification aqueous enzyme extraction of oil were same. The raw oil quality from the above two processes was better than the hexane extraction of oil. The fatty acid contents of oil were similar in different oil extraction processes. The VE content of oil from ultrasound-ethanol assisted demulsification process was decreased, while the extrusion pretreatment aqueous enzyme extraction of oil had no influence on VE concentration.

Partial De‐Stoning of Olive Paste to Increase Olive Oil Quality, Yield, and Sustainability of the Olive Oil Extraction Process

2020 ◽  
Vol 122 (11) ◽  
pp. 2000129
Author(s):  
Antonia Tamborrino ◽  
Maurizio Servili ◽  
Alessandro Leone ◽  
Roberto Romaniello ◽  
Claudio Perone ◽  
...  
Keyword(s):  
Olive Oil ◽  
Oil Quality ◽  
Extraction Process ◽  
Oil Extraction ◽  
Olive Oil Quality

scholarly journals Effectiveness of the mechanical excitation applied to the olive paste: possible improving of the oil yield, in malaxation phase, by vibration systems

2014 ◽  
Vol 44 (4) ◽  
pp. 166 ◽  
Author(s):  
Tullia Gallina Toschi ◽  
Annachiara Berardinelli ◽  
Chiara Cevoli ◽  
Eleonora Iaccheri ◽  
Giuseppe Di Lecce ◽  
...  
Keyword(s):  
Extraction Efficiency ◽  
Oil Quality ◽  
Extraction Process ◽  
Oil Extraction ◽  
Negative Effects ◽  
Mechanical Vibrations ◽  
Resonant Condition ◽  
Electrodynamic Shaker ◽  
Maximum Increment ◽  
Vibration Tests

The mechanical vibrations characterized by a frequency lower than 200 Hz could promote the cells breakage and improve the oil extraction process by avoiding, at the same time, the negative effects on the commercial qualitative parameters due to the use of the heating during malaxation. Vibration tests were conducted by means of an electrodynamic shaker in order to find the optimal frequency levels of excitation, able to put in a resonant condition the olive paste. Sinusoidal accelerations at constant acceleration (120 m/s<sup>2</sup>), in a range between 5 and 200 Hz were explored. The 50 Hz and 80 Hz frequencies were able to put in resonant condition the olive paste. In the vibrated samples at 50 Hz (15 min of treatment), the maximum increment of the extraction efficiency (about 53% in comparison with the control), was observed. Further studies could be conducted in order to assess the synergic effect of the mechanical vibrations and the malaxation on the oil extraction efficiency, with the aim of reducing the time of the whole phase and avoiding changes in the oil quality traits.

scholarly journals Impact of modified industrial wet pressing on the quantity and quality of Nile perch oil extracted from the viscera.

2019 ◽  
Author(s):  
DENNIS OTIENO ◽  
Nyaboke Hilda ◽  
Cyprian Odoli ◽  
Nyamweya Chrispine ◽  
Christopher Aura
Keyword(s):  
Fish Oil ◽  
Oil Quality ◽  
Maximum Yield ◽  
Extraction Process ◽  
Effect Of Temperature ◽  
Nile Perch ◽  
Omega 3 ◽  
Pressing Method ◽  
Wet Pressing

Global fish oil production is between 1 to 1.25 million tones and primarily exploiting fatty fish such as menhaden, herring, pilchards, anchovy, and sardine among others. The main producing countries include Japan, USA, Chile and Peru. Yet, fish oil from developing countries end up as bio waste since only the flesh is utilized. This paper discusses a simple approach for utilizing the fish bio waste to produce oil andhow the oil quality and quantityis impacted by the extraction process. The visceral organs were collected from fish filleting factory and markets in Kisumu town and oil extracted by modified wet pressing method adopted from Blight and Dyer (1959). The effect of temperature and serial washing on the oil quality and quantity was assessed from extraction temperatures at800C, 900C, 950C and 970C, while employing three serial washing using distilled water and pineapple juice. The quality of the oil produced was then determined based on the proportion of omega -3, vitamin A and E, peroxide value, iodine value and free fatty acids. Statistical analysis was conducted using R-data analysis software at P&lt;0.05 and ANOVA to determine significance. Results indicate that maximum extraction efficiency was achieved at 800C for 30 minutes where 157.66g of oil was extracted, when compared to 156.56g at 90ºC,156.49g at 95ºC,155.84g at 97ºC from a tissues of 171.25gin each case. It was concluded that the temperature manipulation procedures as per this study was reliable to produce maximum yield and can be adopted by oil producing plants. The study targets to utilize fish-biowaste which is dumped in aquatic systems that depletes dissolved oxygen levels in such ecosystems.

scholarly journals Western Sudan Arabi camel hides attributes and leather quality characteristics

2021 ◽  
pp. 040-043
Author(s):  
Ebrahiem Mohammed Alhadi ◽  
Idris Idris Adam
Keyword(s):  
Block Design ◽  
Breaking Load ◽  
Quality Parameters ◽  
Quality Characteristics ◽  
Chemical Quality ◽  
Physical Quality ◽  
Randomized Block Design ◽  
Physical And Chemical Quality ◽  
Physical And Chemical

This study was aimed to evaluate camel hide attributes and leather quality characteristics of Western Sudan Arabi camel. Thirty pieces of fresh camel hides from three subtypes of Western Sudan Arabi camel ecotype (10 pieces from each of Kababish, Meidob, and Hawawir subtypes) were collected, cured, and tanned. Physical and chemical quality parameters were assessed. The data were analyzed using the Complete Randomized Block design. The results revealed that Significant differences (P≤0.05) were detected among Western Sudan Arabi camel subtypes fresh hides thickness and weight. Kababish hide thickness and weight were recorded the highest value of 0.155±0.4 cm and 11.7±1.3 Kg respectively in comparison to Meidob (0.145±0.3 cm and 8.6±1.2 Kg) and Hawawir (0.143±0.4 cm and 7.7±2.2 Kg). Kababish hides thickness value was above the minimum Sudanese standard threshold specification for cattle leather quality. While Meidob and Hawawir hide thickness values were blew the minimum Sudanese standard threshold specification for cattle leather quality. Physical quality parameters; elongation, tensile strength, resistance to grain cracking, breaking load, and tear strength; were in the Sudanese standard threshold specification for cattle leather physical quality of 100%, 200 Kg/cm2, 7N/cm, 8 N/cm, and 100 Kg/cm2respectively. Whilst flexibility parameter was below the Sudanese standard threshold specification for cattle leather quality. Chemical quality parameters were in the Sudanese standards threshold specification for cattle leather chemical quality of 18%, 4.5%, 2.5%, and 11% for moisture, Ash, chrome oxide, and fat contents respectively.

scholarly journals Effects of the contents of impurities and seed hulls on the quality of cold-pressed sunflower oil

2012 ◽  
Vol 30 (No. 4) ◽  
pp. 343-350 ◽  
Author(s):  
E. Dimić ◽  
T. Premović ◽  
A. Takači
Keyword(s):  
Adverse Effect ◽  
Oxidative Stability ◽  
Sunflower Oil ◽  
Screw Press ◽  
Raw Material ◽  
Chemical Characteristics ◽  
Chemical Quality ◽  
Adverse Influence ◽  
Cold Pressed

The effects of different contents of impurities and seed hulls in the raw material on the sensory characteristics, chemical quality, and oxidative stability of sunflower oil prepared by the procedure of cold pressing on a screw press were investigated. It was found that the presence of impurities (up to 10%) and hulls (up to 32%) had an adverse effect on the sensory and chemical characteristics of the oil. The adverse influence on the oils colour was also evidenced from the results of measuring their transparency, which ranged from 14.75% to 43.60%. The presence of impurities and seed hulls caused also a decrease in the oxidative stability of oils, as the values of the induction period ranged from 3.63 h to 4.63 h, while the Totox values were in the range from 2.25 to 5.87. &nbsp;

scholarly journals Evaluation of changes in the quality of extracted oil from olive fruits stored under different temperatures and time intervals

2019 ◽  
Vol 9 (1) ◽  
Author(s):  
Samira Saffar Taluri ◽  
Seid Mahdi Jafari ◽  
Akbar Bahrami
Keyword(s):  
Olive Oil ◽  
Oil Quality ◽  
Acid Value ◽  
Poor Quality ◽  
Quality Parameters ◽  
Time Intervals ◽  
Different Temperatures ◽  
Negative Effect ◽  
Freezing Condition

AbstractChilling and freezing injuries of olives harvested in geographically high elevated locations may affect the quality of olive, and subsequently lead to oil with a poor quality. This study was aiming to investigate the influence of whether changes and freezing condition on the quality of extracted olive oil. The olive Koroneiki cultivar obtained from two origins was stored at three different temperatures (20, 5 and −18 °C) before oil extraction and common analyses (oil yield, acidity, peroxide value, thiobarbitorik acid value, total phenolics level, and color) were carried out in different time intervals (0, 20, 40, and 60 days) in order to assess the olive oil quality. Our data revealed that longer storage times significantly (P < 0.05) decreased the quality of olive oil. The fruits remained at 20 °C provided the lowest oil quality in all parameters. For example, the acidity of olive oil at 20 °C was 177% higher than samples kept at 5 °C after 20 days of olive storage. The general trend for comparing the quality parameters of extracted oils from olives kept at different temperatures was −18 > 5 > 20 °C. No significant negative effect (P < 0.05) was found for the samples kept at −18 °C, compared to 5 °C. Also, the geographical source of olive had a statistically significant influence (P < 0.05) on the quality of olive oil.

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