Comparison of the whole fruit and component methods of analysis of tung fruit

Abstract

Summary The effect of moisture content and fineness of grinding on the percentages of oil extracted by the whole fruit method were investigated and the results compared with those obtained by the component method. The spacing of the plates on the Bauer laboratory mill used for grinding whole tung fruit for oil analysis was found not to be critical within certain narrow limits. No differences were found in the oil content when samples of fruit were ground with plate spacings from 0.004 inch to 0.012 inch, but the results were lower with plate spacings of 0.020 inch. No difference was found in the percentages of oil obtained by the component and the whole fruit methods when the results were calculated on the basis of the original moist sample and no correction had to be applied in the calculation of the results by the whole fruit method. The average percentage of moisture obtained by the two methods differ, consequently care must be used in comparing oil contents calculated to a moisture‐free basis since the differences in moisture content will be reflected in the values for the apparent oil content. Careful analyses of tung fruit by either the whole fruit or the component method yield reliable results over a wide range of moisture content although in the case of the component method unusually wet kernels (above 10% moisture) must be partially dried before regrinding in a mortar and pestle during the extraction operation.