Skoči na glavni sadržaj

Croatian journal of food science and technology, Vol. 11 No. 2, 2019.

Izvorni znanstveni članak

https://doi.org/10.17508/CJFST.2019.11.2.10

Optimization of the operating variables for the extraction of soy oil in a single screw expeller using a central composite design (CCD)

MUJIDAT OMOLARA AREMU ; Ladoke Akintola University of Technology, Department of Chemical Engineering, P.M.B. 4000, Ogbomoso, Nigeria
AONUGHE IGHOFIMONI USENU ; Ladoke Akintola University of Technology, Department of Chemical Engineering, P.M.B. 4000, Ogbomoso, Nigeria
ABASS OLANREWAJU ALADE orcid id orcid.org/0000-0003-4837-3685 ; Ladoke Akintola University of Technology, Department of Chemical Engineering, P.M.B. 4000, Ogbomoso, Nigeria
DAUDA OLUROTIMI ARAROMI ; Ladoke Akintola University of Technology, Department of Chemical Engineering, P.M.B. 4000, Ogbomoso, Nigeria; Ladoke Akintola University of Technology, Science and Engineering Research Group (SAERG), P.M.B 4000, Ogbomoso, Nigeria; Ladoke Akintola Universi

Puni tekst: engleski pdf 1.004 Kb

str. 210-221

preuzimanja: 606

citiraj

Sažetak

Steam pressure (P) and toasting time (T) were considered under the Central Composite Design (CCD) for the optimization of oil and cake yield, as well as trypsin inhibitor and phosphorus content removal from soybean during the extraction process in the expeller machine. The soy oil was characterized for its acid, iodine, and peroxide values. The obtained optimized experimental condition [Run 11 (2.50 kg/ms2 and 60.00 min)] resulted in 80%, 13 L/100 kg, 0.266 mg/g, and 0.39 mg/g cake yield, oil yield, trypsin inhibitor (TI), and phosphorus concentrations (PC), respectively. The correlation coefficients (R2) of the model equation developed for cake yield, oil yield, TI concentrations, and PC were 0.9922, 0.9545, 0.9747, and 0.6771, respectively. The peroxide, acid, and iodine values of the soy oil extracted were 18 meq O2/kg oil, 1.60 mg KOH/g oil, and 60.40 g/100 g, respectively. The optimisation tools facilitated the efficiency of the expeller in generating better products.

Ključne riječi

expeller; optimization; pressure; soybean; toasting time

Hrčak ID:

230425

URI

https://hrcak.srce.hr/230425

Datum izdavanja:

29.11.2019.

Posjeta: 1.454 *