Evaluation of size reduction on the yield and quality of celery seed oil

Sowbhagya, H. B.; Sampathu, S. R.; Krishnamurthy, N.

doi:10.1016/j.jfoodeng.2006.09.019

Cited by 26 publications

(16 citation statements)

References 5 publications

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“…Faster release of oil in the case of flakes may be attributed to the cell rupturing, optimal surface area and the packing factor of flakes that allows easy passage of steam as compared to the bed of powder. Kinetics of the extraction of celery volatile oil during steam distillation was studied A similar trend has been observed in case of celery seeds volatile oil distillation (Sowbhagya, Sampathu, & Krishnamurthy, 2007).…”

Section: Kinetics Of Volatile Oil Extractionsupporting

confidence: 68%

Evaluation of size reduction and expansion on yield and quality of cumin (cuminum cyminum) seed oil

Sowbhagya

Rao

Krishnamurthy

2008

Journal of Food Engineering

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Section: Kinetics Of Volatile Oil Extractionsupporting

confidence: 68%

Evaluation of size reduction and expansion on yield and quality of cumin (cuminum cyminum) seed oil

Sowbhagya

Rao

Krishnamurthy

2008

Journal of Food Engineering

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“…These results suggest that the volatile oil content of commercial dried leaf samples of C. citratus sold as tea bags had decreased in part due to the grinding process. Variations in the volatile oil contents related to the grinding process have been documented in the literature [10,11,12,13], but it should also be considered that the drying process could interfere with the content and composition of the oil in the final commercial product. As reported for Lippia alba [14] and Mikania glomerata [15] the air drying temperature, the sample size, the velocity of the drying air and the period of drying have influence on the amount and composition of the oil.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of the Chemical Composition of Brazilian Commercial Cymbopogon citratus (D.C.) Stapf Samples

et al. 2008

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The concentration and the chemical composition of the essential oils obtained from different samples of Cymbopogon citratus were evaluated. Among the 12 samples investigated (11 dried leaf samples and fresh plant leaves), seven presented essential oil concentrations within the threshold established by the Brazilian legislation. The moisture content was also determined and the majority of the samples presented humidity contents near 12%. The GC and GC/MS analyses of the essential oils led to identification of 22 compounds, with neral and geranial as the two major components. The total percentage of these two compounds varied within the investigated sample oils from 40.7% to 75.4%. In addition, a considerable variation in the chemical composition of the analyzed samples was observed. The process of grinding the leaves significantly decreased (by up to 68%) the essential oil content, as well as the percentage of myrcene in the oils.

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“…However, many operations prior to extraction, such as grinding [4], cooking [5], and drying [6], also affect oil yield and quality. Therefore, the pretreatment of oilseeds is an essential process.…”

Section: Introductionmentioning

confidence: 99%

Enhancement of Oil Extraction from Sumac Fruit using Steam‐Explosion Pretreatment

Chen

2010

J Americ Oil Chem Soc

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Steam explosion, in which materials are crushed through rapid decompression after high-pressure steaming, has been widely used for biomass pretreatment. In this study, we used steam-explosion pretreatment (SEP) for oil extraction from sumac fruit. SEP reduced particle size and formed fissures and micropores on the fruit. The kinetics of the extraction process indicates that under optimal conditions (steam pressure 1.5 MPa, residence time 3 min), the oil yield at equilibrium increased to 16.04%, approximately fourfold higher than that of the raw sample. The mass transfer coefficient of the oil extraction decreased as a result of SEP. In addition, the acidity of the extracted oil decreased and peroxide value increased in the steam-exploded sample compared with that of the raw material. Few changes in fatty acid composition were observed, with low palmitic acid content and high linoleic acid composition. These results suggest that SEP improved the yield of oil extraction from sumac fruit and affected oil quality.

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Evaluation of size reduction on the yield and quality of celery seed oil

Cited by 26 publications

References 5 publications

Evaluation of size reduction and expansion on yield and quality of cumin (cuminum cyminum) seed oil

Evaluation of size reduction and expansion on yield and quality of cumin (cuminum cyminum) seed oil

Evaluation of the Chemical Composition of Brazilian Commercial Cymbopogon citratus (D.C.) Stapf Samples

Enhancement of Oil Extraction from Sumac Fruit using Steam‐Explosion Pretreatment

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