A b s t r a c t. The effect of preprocessing conditions such as moisture content, heating temperature, heating time and particle size on oil point pressure of Indian almond kernel was investigated. Results showed that oil point pressure was significantly (P < 0.05) affected by above mentioned parameters. It was also observed that oil point pressure reduced with increase in heating temperature and heating time for both coarse and fine particles. Furthermore, an increase in moisture content resulted in increased oil point pressure for coarse particles while there was a reduction in oil point pressure with increase in moisture content for fine particles.K e y w o r d s: Indian almond kernels, oil point pressure, oil expression, preprocessing
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.