Optimization of Mechanical Oil Expression from Sandbox (Hura crepitans Linn.) Seeds

Optimization of process variables has become very vital in oil extraction processes to obtain maximum oil yield from oilseeds and nuts. This work focussed on the optimization of process oil extraction process from sandbox seed by mechanical expression. Effects of moisture content, roasting temperature, roasting time, expression pressure and expression time on oil yield from sandbox seed was studied using a 5×5 Central Composite Rotatable Design of Response Surface Methodology experimental design. Results obtained were subjected to Analysis of Variance (ANOVA) and SPSS statistical tool at (p = 0.05). Optimum conditions predicted were validated by experiments. All the processing factors were significant at (p = 0.05) for the sandbox oil yield except roasting temperature. The experimental results and predicted values showed low deviation (0.01-0.62). Oil yields obtained from the sandbox seed at varying process conditions varied from 16.38-38.68%. The maximum oil yield of 38.68% was obtained when the sandbox seed was subjected to process conditions of 6% moisture content, 85°C roasting temperature, 15 min roasting time, expression pressure of 20 MPa and 8 min pressing time. Mathematical equations to predict sandbox seed oil yield at varying process conditions were developed with an R2 (0.8908). The optimum extractable oil yield of 38.95% was predicted for sandbox seed at processing conditions of 7.03% moisture content, 97.72°C roasting temperature, 11.32 min roasting time, 15.11 MPa expression pressure and 8.57 min expression time. The study results provide data for designs of process and equipment for oil extraction from sandbox and other oilseeds.

Methods for quality coffee roasting degree evaluation: a literature review on risk perspective

The demand for specialty coffee has increased over the past few years, and several cafes and coffee roasteries are starting to enter the market. Coffee roasting is considered art rather than science that requires a lot of experience from a master roaster. The key parameters used to identify the roast status of the beans are the initial temperature and roasting time from bean samples. The degree of roasting is often the first consideration for consumers when buying coffee. Some of the flavor attributes used to assess coffee are body, aroma, and acidity. Many studies have been done to evaluate the quality of roasted coffee experimentally using different parameters. However, these techniques could not be implemented in real-time and have their limitations. The current need for roasteries is a method of controlling the quality of roasted coffee through risk and a real-time approach. This paper presents a review carried out the methods used to determine roasting degree on risk perspective. This review has covered recent research on coffee roasting evaluation methods on physical, physicochemical, and chemical composition changes.

Optimization of Roasting Parameters for Recovery of Vanadium and Tungsten from Spent SCR Catalyst with Composite Roasting

Every year, large amounts of selective catalytic reduction (SCR) catalysts with losing catalytic activity and failing to be regenerated need to be regenerated, which will result in acute pollution. Recycling valuable metals from spent SCR catalysts can not only solve environmental problems, but also save resources. The process of sodium roasting and water leaching is able to effectively extract vanadium (V) and tungsten (W) from spent SCR catalysts. To improve the efficiencies of V and W, different sodium additives were first investigated in the roasting process. The results revealed that the process of NaCl-NaOH composite roasting and water leaching showed superior leaching efficiencies of V and W, which can reach 91.39% and 98.26%, respectively, and simultaneously, it can be found that adding low melting point NaOH promoted mass transfer as compared with the melting points of different sodium additives. Next, a single-factor experiment was conducted to investigate different roasting conditions, such as roasting temperature, roasting time, mass ratio of sodium additive and catalyst, and mass ratio of NaCl and NaOH, on the leaching efficiencies of V and W. Then, a three-level and four-factor orthogonal experiment and a weight matrix analysis were used to optimize the roasting parameters. The results showed that roasting temperature had the most significant effect on the leaching efficiencies of V and W, and the optimal roasting conditions were as follows: the roasting temperature was 750 °C, the roasting time was 2.5 h, the mass ratio of sodium additive and catalyst was 2.5, and the mass ratio of NaCl and NaOH was 1.5. Under the optimal roasting conditions, the leaching efficiencies of V and W were 93.25% and 99.17%, respectively. The results of XRD analysis inferred that VO2 coming from the decomposition of VOSO4 in spent SCR catalysts may first oxidize into V2O5 and then react with sodium additives to produce NaVO3. The formation of titanium-vanadium oxide ((Ti0.5V0.5)2O3) was a part reason of hindering the leaching of vanadium. With the increase of roasting temperature, TiO2 converted into Na2Ti3O7, which indicated that the main structure of the catalyst was destroyed, and simultaneously, more characteristic peaks of sodium metavanadate and sodium tungstate appeared, thus enhancing the leaching of V and W. Finally, it can be seen that the process of NaCl-NaOH roasting and water leaching remained higher leaching efficiencies of V and W and lower roasting temperature by comparing with leaching efficiencies of V and W in different processes of recycling SCR catalyst. The process of NaCl-NaOH composite roasting and water leaching provided a strategy with a highly efficient and clean route to leach V and W from spent SCR catalyst. The orthogonal experiment and weight matrix analysis in our study can be used as a reference to optimize the reaction conditions of a multiple indexes experiment.

Organoleptic characteristics of nutmeg tea with variations in the roast time

This study aims to determine the effect of roast time on the organoleptic characteristics of nutmeg tea. The experimental design carried out in this study was a randomized block design (RBD), which is arranged in a factorial consisting of 2 factors with three replications. The factor used was the roast time (S), which consisted of 4 levels, namely S1 (20 minutes), S2 (25 minutes), S3 (30 minutes), S4 (35 minutes), and part of the nutmeg (P) which consisted of 2 levels, namely P1 (fruit skin) and P2 (pulp) to obtain 24 experimental units. The response variables analyzed included organoleptic responses (color, taste, and flavour), both hedonic and hedonic quality. The results showed that the roast time, the nutmeg part, and the interaction between the two affected the color, taste, and flavour of both hedonic and hedonic quality. The nutmeg skin treatment and roasting time were 25 minutes; on average, the panellists responded to 3.96 (very like) color, 3.32 (like), flavour and 2.80 (like) taste hedonic. In hedonic quality, the treatment took 25 minutes, and the skin nutmeg, on average, the panellists responded to 3.35 color (tea-colored), 3.24 flavour (nutmeg flavor) and 2.56 taste (slightly nutmeg taste).

The Development of an Automated Multi-Spit Lamb Rotisserie Machine for Improved Productivity

Innovations in food manufacturing support the agenda for sustainable development goal 9 (SDG9) on industry, innovation and infrastructure. Pursuant to this goal, this study aims to develop an automated multi-spit lamb rotisserie machine that potentially improves the lamb-roasting productivity for small and medium enterprises (SMEs). The conceptualisation involved patents, scholarly literature and product reviews of lamb-roasting devices. The design and analysis are performed using Autodesk Inventor 2019. A scaled-down prototype is developed and tested with (1) roasting output, (2) roasting time and (3) temperature stability tests. The data for test (1) are analysed by comparing the means between control and experimental groups. The data for tests (2) and (3) are analysed using the t-test and Mann–Whitney U test, respectively. Significant differences are observed in tests (1) and (2), with outcomes being in favour of the proposed invention. The prototype cooks 92.27% faster with 700% more meat than a regular lamb roaster. It also cooks at a stable temperature. The cost analysis indicated that this invention could be sold at USD 278 if mass-produced. The design is structurally simple, inexpensive and easy to manufacture, allowing SMEs that rely on traditional spit-based machines to enhance their ability in producing roast lamb.

Quality Characteristics and Moisture Mobility of Giant Salamander (Andrias davidianus) Jerky during Roasting Process

Quality attributes and water mobility of giant salamander jerkies (GSJs) during roasting process (160°C, for 0, 20, 40, 60, and 80 min) were investigated. The results showed that a ∗ , b ∗ values and shear force increased of GSJs roasting from 20 to 80 min, while L ∗ , yield, and moisture content decreased significantly ( p < 0.05 ). Sensory assessment showed that GSJs at a roasting time of 40–60 min had higher scores. GSJs contained great amount of healthy unsaturated fatty acids (including DHA and EPA), and the total amino acids and essential amino acids were among 59.33–71.77 g·100 g−1 and 25.94–31.40 g·100 g−1, respectively. The mobility of the immobilized moisture and free moisture were shrunk dramatically during roasting. The proton density weighted images also exhibited the moisture shrinkage during roasting. In addition, T22 and T23 were positively correlated with MRI signal, moisture content, and yield of GSJs, but negatively correlated with shear force and overall acceptability, respectively. Thus, in view of various quality attributes and sensory evaluation, a roasting time of 40–60 min was favored for nutritive GSJs production. LF-NMR and MRI might be employed to profile the quality characteristics during roasting as a rapid and nondestructive analytical tool.

Pengaruh Waktu Penyangraian Beras terhadap Komponen Bioaktif pada Bekasam Ikan Nila (Oreochromis niloticus)

The objective of this research was to determine the effect of rice roasting time on bioactive compounds in bekasam from tilapia. This research used a Randomized block Design with four treatments. The treatments were the production of bekasam used rice (as a control) and rice with roasting time (0, 5, 10, 15 minutes). The parameters observed were acidity level (pH), lovastatin, peptide, and n-amino contents. The results of this study indicate that, roasting rice had a significant effect on the lovastatin content (54.35-57.73 ppm), where the highest lovastatin content was bekasam was produced by rice treatment (control). Rice roasting gived no significant affect to the pH value (6.12-6.35), peptide (9.24%-14.28%), and n-amino (0.014%-0.028%). Based on results of the research, fermentation bekasam process of tilapia fish with rice and rice roasting in the vacuum packaging has not been perfect.

Microstructure and Chemical Transformation of Natural Ilmenite during Isothermal Roasting Process in Air Atmosphere

Ilmenite is a vital raw material for the production of metal titanium and titanium-containing materials. In this paper, microstructure and chemical transformation of natural ilmenite in air atmosphere were investigated by the analysis of XRF, X-ray diffractometer, and SEM-EDS. Results showed that the untreated ilmenite had three layers after oxidation at 800 °C for 60 min, which were Fe2O3, TiO2 and the inside mixture layer of Fe2O3 and TiO2 in turn. Subsequently, it was roasted at 900 °C, and Fe2Ti3O9 was firstly developed between Fe2O3 and TiO2 layers. With the increase in the roasting time, the Fe2Ti3O9 layer was decomposed into Fe2TiO5 and TiO2, and Fe2Ti3O9 continued to be formed along the diameter direction toward the center of the particle until Fe2TiO5 and TiO2 were formed as the final products in the center of particles. Pseudorutile in natural ilmenite was directly decomposed into TiO2 and Fe2O3 in the roasting process.