scholarly journals Pressure, temperature and processing time in enhancing Camelina sativa oil extraction by Instant Controlled Pressure-Drop (DIC) texturing pre-treatment

2020 ◽  
Vol 71 (3) ◽  
pp. 365
Author(s):  
K. Bouallegue ◽  
T. Allaf ◽  
R. Ben Younes ◽  
C. Téllez-Pérez ◽  
C. Besombes ◽  
...  
Keyword(s):  
Solvent Extraction ◽  
Pressure Drop ◽  
Processing Time ◽  
Seed Oil ◽  
Oil Extraction ◽  
Camelina Sativa ◽  
Oil Yield ◽  
Camelina Oil ◽  
Pre Treatment ◽  
Instant Controlled Pressure Drop

Instant Controlled Pressure Drop (DIC) was evaluated as a texturing pre-treatment for the extraction of Camelina sativa (L.) oil. DIC was coupled to Accelerated Solvent Extraction (ASE), Pressing and Dynamic Maceration (DM). DIC optimization was performed by studying the effects of pressure, temperature and processing time on oil yield. DIC + ASE obtained seed-oil yields of 615.9±0.5 against 555.5±0.5 g oil/kg-ddb for untextured seeds (RM). Via pressing, oil yields were 490.9±0.5 and 444.7±0.5 g oil/kg-ddb for textured and untextured seeds, respectively. Through coupling DIC (P: 0.63 MPa and t: 105 s) to the pressing extraction (60 s) of seeds along with 2h of DM of meals, it was possible to reach 605.8 g oil/kg ddb of oil yield. The same results were not obtained for RM seeds, where after 24 h of DM extraction, the oil yield was 554.7 g oil/kg ddb. DIC allowed for an increase in Camelina oil yields, reduced extraction time and valorized pressing meals.

scholarly journals Impact of instant controlled pressure drop pre-treatment on solvent extraction of edible oil from rapeseed seeds

OCL ◽  
2014 ◽  
Vol 21 (3) ◽  
pp. A301 ◽  
Author(s):  
Tamara Allaf ◽  
Frédéric Fine ◽  
Valérie Tomao ◽  
Cuong Nguyen ◽  
Christian Ginies ◽  
...  
Keyword(s):  
Solvent Extraction ◽  
Pressure Drop ◽  
Edible Oil ◽  
Pre Treatment ◽  
Instant Controlled Pressure Drop

scholarly journals Mechanical oil extraction of Nicotiana tabacum L. seeds: analysis of main extraction parameters on oil yield

2016 ◽  
Vol 47 (3) ◽  
pp. 142-147 ◽  
Author(s):  
Salvatore Faugno ◽  
Luisa Del Piano ◽  
Mariano Crimaldi ◽  
Gennaro Ricciardiello ◽  
Maura Sannino
Keyword(s):  
Seed Oil ◽  
Chemical Properties ◽  
Temperature Sensors ◽  
Oil Extraction ◽  
Screw Press ◽  
Edible Oil ◽  
Oil Yield ◽  
Extraction Temperature ◽  
Tobacco Seed ◽  
Nicotiana Tabacum L

The aim of this study is to find the best conditions of tobacco seed oil (TSO) press extraction, combining multiple extraction factors such as screw rotational speed, seeds preheating and extraction temperature, in order to have a higher oil yield. The extracted oil, having peculiar chemical properties, can be used for several purposes, also as edible oil. TSO was obtained using a mechanical screw press that has been assembled with a head press and with speed and temperature sensors mounted on the machine. Results show that the combination of high extraction temperature, slow rotational screw speed and seeds preheating has a significant effect on the oil yield. Extracting under such conditions, oil yield is 79.47±0.12 as % (w/w), which is 25% (w/w) more than the lowest yield among investigated condition.

scholarly journals Kinetics of Oil Extraction from Candlenut (Aleurites moluccana)

2019 ◽  
Vol 12 ◽  
pp. 1-8
Author(s):  
Faiznur Mohd Fuad ◽  
Wan Abdul Azim Wan Azzuddin
Keyword(s):  
Solvent Extraction ◽  
Extraction Process ◽  
Oil Extraction ◽  
Extraction Time ◽  
Oil Yield ◽  
Model Parameters ◽  
Extraction Temperature ◽  
Logarithmic Model ◽  
Aleurites Moluccana ◽  
Kinetics Of

Oil from candlenut (Aleurites moluccana) was extracted using a solvent extraction technique. The influence of three parameters namely extraction time, extraction temperature as well as liquid to solid (L/S) ratio on the candlenut oil yield were studied to optimise the extraction conditions for achieving maximum oil yield. The maximum candlenut oil yield (35.67%) was achieved using methanol as a solvent at a temperature of 45oC for 80 min of extraction period. The optimum L/S ratio was 10ml/g. It was found that the candlenut oil yield increases with the increase of extraction time, extraction temperature and L/S ratio. Kinetics of solvent extraction of oil from candlenut was evaluated using Peleg’s model and Logarithmic model. The model parameters were calculated using the experimental data.  The kinetics of candlenut oil extraction conforms very well to the Peleg’s model with a high R2 value of 0.9927 and low MRPD value of 1.827%. However, the Logarithmic model can fairly describe the candlenut oil extraction process with the values of R2 and MRPD of 0.9653 and 4.352%, respectively.

scholarly journals Analysis of Distribution of Selected Bioactive Compounds in Camelina sativa from Seeds to Pomace and Oil

Agronomy ◽  
2019 ◽  
Vol 9 (4) ◽  
pp. 168 ◽  
Author(s):  
Danuta Kurasiak-Popowska ◽  
Bernadetta Ryńska ◽  
Kinga Stuper-Szablewska
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Bioactive Compounds ◽  
Phenolic Acids ◽  
Food Industry ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Camelina Sativa ◽  
The Other ◽  
Camelina Oil

Camelina sativa is an oilseed plant that produces seed oil rich in vitamins, UFA (unsaturated fatty acids), phytosterols, and polyphenols. Most, but not all, bioactive compounds are soluble in oil. So far, studies have been based analyzing the profile of bioactive compounds only in oil. As part of this work, it was decided to examine the seeds, oil, and pomace of four genotypes of Camelina sativa (three spring genotypes and one winter cultivar). The transmission of bioactive compounds to oil and pomace was compared to their content in seeds. The quantitative profile of selected bioactive compounds was analyzed: eight flavonoid aglycons, 11 phenolic acids, three carotenoids, and 19 fatty acids. As a result of pressing more than 80% of flavonoids entered oil, whereas 20% remained in the pomace. When the content of phenolic acids in seeds and in oil was compared, it turned out that on average 50% of these compounds entered oil. Among all the phenolic acids under analysis the highest contents of chlorogenic, caffeic, and sinapic acids were found both in camelina seeds and oil. Similarly to the other bioactive compounds, more than 70% of fat-soluble carotenoids were extracted from camelina seeds with oil. Most of the genotypes had the fatty acid composition and the ω-6/ω-3 ratio characteristic of camelina oil. Camelina oil is characterized by properties that enable its extensive use in the food industry.

Deodorization by instant controlled pressure drop autovaporization of rosemary leaves prior to solvent extraction of antioxidants

LWT ◽  
2013 ◽  
Vol 51 (1) ◽  
pp. 111-119 ◽  
Author(s):  
Tamara Allaf ◽  
Valérie Tomao ◽  
Karine Ruiz ◽  
Khaldoun Bachari ◽  
Mohamed ElMaataoui ◽  
...  
Keyword(s):  
Solvent Extraction ◽  
Pressure Drop ◽  
Instant Controlled Pressure Drop

scholarly journals Roasting optimization and kinetics of raw and instant controlled pressure drop pre-treated coffee beans

2019 ◽  
Vol 7 (1) ◽  
pp. 1-16
Author(s):  
Kamal I ◽  
Allaf K
Keyword(s):  
Activation Energy ◽  
Pressure Drop ◽  
Time Process ◽  
Coffee Beans ◽  
Roasting Process ◽  
Pre Treatment ◽  
Instant Controlled Pressure Drop ◽  
Time And Energy ◽  
Kinetics Of ◽  
Roasting Time

Introduction: Coffee is one of the most widely consumed beverages in the world. The desired aroma and flavour of coffee are developed duringroasting which is the most important step in coffee processing. Instant Controlled Pressure Drop Process (DIC) technology is controlled hightemperature and short time process which been used successfully to improving the kinetics of drying, extraction, and decontamination of fresh and dried natural products. The main advantages of DIC are that it is a master controlled temperature and time process, the dwell times are short, reducing the chemical degradation, so new products with superior quality attributes may be developed. Materials and Methods: Two coffee beans varieties were investigated by Brazilian and Ethiopian sources. The raw beans were pre-treated using the DIC process under adopted conditions prior to roasting. A two-factor central composite design was used to optimize the settings of roasting time and roasting temperature on response variables of bulk, true and normalized density, and roasting degree. Also, microscopic analysis using Scanning Electron Microscopy (SEM) and kinetics of the roasting processes are included. Results and Discussion: The obtained results confirmed that the roasted DIC treated beans for both varieties have lower densities, higher roasting degree and lower activation energy needed for roasting compared to the raw beans. The physical properties’ magnitude is highly relevant to coffee origin. Roasting time and the temperature seemed to be of significant regarding all the physical characteristics of the beans, however, time was of topmost significance. Besides, treating coffee been by DIC prior to roasting leads to texture modification and conservation of time and energy needed for roasting. Conclusions: The physical properties of the roasted coffee beans are highly affected and changed with the coffee origin, roasting conditions and pre-treatment of coffee beans prior to roasting using the DIC process. The incorporation of the DIC process prior to roasting seemed to achieve more conservation of time and energy needed for roasting compared to the raw untreated beans. The higher degree of roasting and the competitive roasting activation energy of Brazilian coffee beans give aconclusion that more economic roasting process could be achieved with the Brazilian coffee. The pre-treatment by DIC enhances the remarkable reduction in coffee beans density and increasing in the roasting degrees that are in line with the industrial needs of coffee beverages. Response Surface Methodology is an efficient tool for optimization and mathematical modeling of the coffee roasting process.

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