Using Short-Wave Infrared Radiation to Improve Aqueous Enzymatic Extraction of Peanut Oil: Evaluation of Peanut Cotyledon Microstructure and Oil Quality

2017 ◽  
Vol 120 (2) ◽  
pp. 1700285 ◽  
Author(s):  
Bo-Xin Deng ◽  
Bo Li ◽  
Xiao-Dan Li ◽  
Farah Zaaboul ◽  
Jiang Jiang ◽  
...  
Keyword(s):  
Infrared Radiation ◽  
Oil Quality ◽  
Short Wave ◽  
Peanut Oil ◽  
Enzymatic Extraction ◽  
Aqueous Enzymatic Extraction ◽  
Short Wave Infrared

Aqueous enzymatic extraction of peanut oil and protein hydrolysates

2010 ◽  
Vol 88 (2-3) ◽  
pp. 233-238 ◽  
Author(s):  
Lihua Jiang ◽  
Di Hua ◽  
Zhang Wang ◽  
Shiying Xu
Keyword(s):  
Protein Hydrolysates ◽  
Peanut Oil ◽  
Enzymatic Extraction ◽  
Aqueous Enzymatic Extraction

Aqueous enzymatic extraction of peanut oil body and protein and evaluation of its physicochemical and functional properties

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Yuhang Gao ◽  
Chen Liu ◽  
Fei Yao ◽  
Fusheng Chen
Keyword(s):  
Functional Properties ◽  
New Technology ◽  
First Grade ◽  
Peanut Protein ◽  
Peanut Oil ◽  
Oil Body ◽  
Enzymatic Extraction ◽  
Aqueous Enzymatic Extraction ◽  
Total Oil ◽  
Cold Pressed

Abstract Aqueous enzymatic extraction (AEE) is a new technology for extracting vegetable oil body which has the advantages of low energy consumption, product safety, mild reaction conditions, and simultaneous separation of oil and protein. Among the enzymes tested in the present work, Viscozyme L (compound plant hydrolase) exhibited the highest extraction activity during peanut oil extraction. Extraction was optimized using response surface methodology, and optimal conditions were enzymatic temperature 51.5 °C, material-to-liquid ratio 1:3.5, enzymatic concentration 1.5%, and enzymatic time 90 min, yielding total oil body and protein of 93.67 ± 0.59% and 76.84 ± 0.68%, respectively. The fatty acid composition and content, and various quality indicators were not significantly different from those of cold-pressed oil, hence peanut oil produced by AEE met the same standards as cold-pressed first-grade peanut oil. Additionally, the functional properties of peanut protein produced by AEE were superior to those of commercially available peanut protein.

Experimental and modelling study of superficial elastomer vulcanization by short wave infrared radiation

2009 ◽  
Vol 48 (3) ◽  
pp. 573-582 ◽  
Author(s):  
Pascal Le Bideau ◽  
Jean-Pierre Ploteau ◽  
Patrick Dutournié ◽  
Patrick Glouannec
Keyword(s):  
Infrared Radiation ◽  
Short Wave ◽  
Short Wave Infrared ◽  
Modelling Study

Optically pumped intersubband emission of short-wave infrared radiation with GaN/AlN quantum wells

2009 ◽  
Vol 94 (8) ◽  
pp. 081120 ◽  
Author(s):  
Kristina Driscoll ◽  
Yitao Liao ◽  
Anirban Bhattacharyya ◽  
Lin Zhou ◽  
David J. Smith ◽  
...  
Keyword(s):  
Quantum Wells ◽  
Infrared Radiation ◽  
Short Wave ◽  
Optically Pumped ◽  
Short Wave Infrared
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