Development of a laboratory model screw press for peanut oil expression

Oyinlola, Ademola; Ojo, A.; Adekoya, L.O.

doi:10.1016/j.jfoodeng.2003.10.001

Cited by 63 publications

(36 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This method is relatively less efficient as it recovers only 70-80% of the available oil depending on the oilseed and pressure employed (Bargale, 2000). Oil extraction by mechanical pressing is simpler, safer and contains fewer steps, compared with oil extraction by solvent (Oyinlola et al, 2004). Many of the higher oil content oilseeds, such as sunflowerseeds, are extracted by pre-pressing with a screw press followed by extensive extraction of the oilseeds with hexane as solvent.…”

Section: Resumen Efecto Del Almacenamiento Y De Los Métodos Industriamentioning

confidence: 99%

Effects of storage and industrial oilseed extraction methods on the quality and stability characteristics of crude sunflower oil (<i>Helianthus annuus</i> L.)

Taşan¹,

Geçgel²,

Demırci³

2011

Grasas y Aceites

View full text Add to dashboard Cite

show abstract

Section: Resumen Efecto Del Almacenamiento Y De Los Métodos Industriamentioning

confidence: 99%

Effects of storage and industrial oilseed extraction methods on the quality and stability characteristics of crude sunflower oil (<i>Helianthus annuus</i> L.)

Taşan¹,

Geçgel²,

Demırci³

2011

Grasas y Aceites

View full text Add to dashboard Cite

show abstract

“…The pretreatment operations that are known to influence oil yield in mechanical oil expression include heat treatment, moisture conditioning and size reduction (Khan and Hanna 1983;Adeeko and Ajibola 1990;Ajibola et al 1993Ajibola et al , 2000Oyinlola and Adekoya 2004). Heat treatment of oil seed has been observed to rupture the oil bearing cells of the seed, coagulate the protein in the meal, adjust the moisture level of the meal to optimum level for oil expression, lower the viscosity and increase the fluidity of the oil to be expelled and destroy mould and bacteria thereby facilitating oil expression from the material (Adeeko and Ajibola 1990).…”

Section: Introductionmentioning

confidence: 99%

Effect of processing conditions on oil point pressure of moringa oleifera seed

et al. 2014

View full text Add to dashboard Cite

Seed oil expression is an important economic venture in rural Nigeria. The traditional techniques of carrying out the operation is not only energy sapping and time consuming but also wasteful. In order to reduce the tedium involved in the expression of oil from moringa oleifera seed and develop efficient equipment for carrying out the operation, the oil point pressure of the seed was determined under different processing conditions using a laboratory press. The processing conditions employed were moisture content (4.78, 6.00, 8.00 and 10.00 % wet basis), heating temperature (50, 70, 85 and 100°C) and heating time (15, 20, 25 and 30 min). Results showed that the oil point pressure increased with increase in seed moisture content, but decreased with increase in heating temperature and heating time within the above ranges. Highest oil point pressure value of 1.1239 MPa was obtained at the processing conditions of 10.00 % moisture content, 50°C heating temperature and 15 min heating time. The lowest oil point pressure obtained was 0.3164 MPa and it occurred at the moisture content of 4.78 %, heating temperature of 100°C and heating time of 30 min. Analysis of Variance (ANOVA) showed that all the processing variables and their interactions had significant effect on the oil point pressure of moringa oleifera seed at 1 % level of significance. This was further demonstrated using Response Surface Methodology (RSM). Tukey's test and Duncan's Multiple Range Analysis successfully separated the means and a multiple regression equation was used to express the relationship existing between the oil point pressure of moringa oleifera seed and its moisture content, processing temperature, heating time and their interactions. The model yielded coefficients that enabled the oil point pressure of the seed to be predicted with very high coefficient of determination.

show abstract

“…It is a pale yellow, non-drying oil containing large quantities of arachidonic, oleic, linoleic, palmitic and stearic acids. There are also small concentrations of behenic and lignoceric acids, about 1.5% each (Oyinlola et al, 2004). Sesame (Sesamum indicum L.) is a very ancient oilseed crop and one of the earliest domesticated oil crops in the world.…”

Section: Introductionmentioning

confidence: 99%

Effect of gamma radiation on the lipid profiles of soybean, peanut and sesame seed oils

Afify¹,

Rashed²,

Ebtesam³

et al. 2013

Grasas y Aceites

View full text Add to dashboard Cite

RESUMENEfecto de la radiación gamma sobre el perfil lipídico de los aceites de semillas de soja, cacahuete y sésamo Semillas de soja, cacahuete y de sésamo se expusieron a diferentes dosis de radiación gamma (0,0, 0,5, 1,0, 2,0, 3,0, 5,0 y 7,5 kGy). Se determinaron los perfiles de ácidos grasos y el insaponificable de los aceites mediante cromatografía de gases y espectrometría de masas. Los resultados demostraron que las relaciones de ácidos insaturados a ácidos grasos totales saturados (TU/TS) e hidrocarburos totales a esteroles (TH/TSt) se alteró significativamente tras la irradiación. Estos cambios se observaron claramente en el aceite extraído de las semillas de sésamo irradiados, en comparación con los aceites de soja y cacahuetes irradiados. El mayor cambio en la composición de ácidos grasos fue la disminución de la cantidad de ácidos grasos insaturados (C18:1 y C18:2) en todos los casos. En contraste, los niveles de las fracciones de esteroles como colesterol, campesterol, estigmasterol y β-sitosterol de las semillas irradiadas fueron en general más bajo que el de las semillas sin irradiados. PALABRAS CLAVE: Ácidos grasos -Esteroles -Hidrocarburos -Irradiación Gamma -Semillas oleaginosas. SUMMARY Effect of gamma radiation on the lipid profiles of soybean, peanut and sesame seed oilsSeeds of soybean, peanut, and sesame were exposed to various doses of gamma irradiation (0.0, 0.5, 1.0, 2.0, 3.0, 5.0 and 7.5 kGy). Fatty acid and unsaponifiable profiles of the extracted oils were separated by gas chromatography mass spectroscopy. The results demonstrated that the ratios of unsaturated to saturated total fatty acids (TU/TS) and total hydrocarbons to sterols (TH/TSt) were significantly altered upon irradiation. These changes were clearly observed in the oil extracted from irradiated sesame seeds compared with the oils from irradiated peanuts and soybean. The major change in fatty acid composition was the decrease in the quantity of unsaturated fatty acids (C18:1 and C18:2) in all cases. In contrast, the sterol fractions such as cholesterol, campesterol, stigmasterol and β-sitosterol levels of irradiated seeds were generally lower than that of the un-irradiated seeds.

show abstract

Development of a laboratory model screw press for peanut oil expression

Cited by 63 publications

References 5 publications

Effects of storage and industrial oilseed extraction methods on the quality and stability characteristics of crude sunflower oil (<i>Helianthus annuus</i> L.)

Effects of storage and industrial oilseed extraction methods on the quality and stability characteristics of crude sunflower oil (<i>Helianthus annuus</i> L.)

Effect of processing conditions on oil point pressure of moringa oleifera seed

Effect of gamma radiation on the lipid profiles of soybean, peanut and sesame seed oils

Contact Info

Product

Resources

About