Development of a novel technology entitled “Intensification of Vaporization by Decompression to the Vacuum” (IVDV) for reconstitution and texturing of partially defatted peanuts

Intensification of extraction process through IVDV pretreatment from Eryngium creticum leaves and stems: Maximizing yields and assessing biological activities

“…In comparison to the leaves, E. creticum stems exhibit greater thickness, therefore requiring more intense processing conditions for their expansion, notably a wider pressure drop range. The subsequent expansion is clearly noticeable in this case, in contrast to the thinner leaves that may undergo structural disintegration if the conditions are intensified [ 19 , 36 ].…”

Defatting and Defatted Peanuts: A Critical Review on Methods of Oil Extraction and Consideration of Solid Matrix as a By-Product or Intended Target

“…The peanuts were then rehydrated and pressed at room temperature to achieve different water content levels ranging from 5% to 15%. This was necessary to improve the compressibility of the grains and their resistance to disintegration, which in turn reduced the occurrence of permanent deformation during the pressing process [1,4,8,46,57]. A supplementary post-treatment using IVDV was applied to improve the properties of the final product.…”

“…Additionally, it is a source of nutrients like niacin, which helps promote healthy blood flow and brain function, folate, antioxidants, vitamin E, magnesium, phosphorus, and dietary fibers [3]. Peanuts are commonly eaten as a snack or processed into peanut butter, while more than 70% of the harvest is used for oil extraction [4]. Indeed, peanuts contain between 45.9% and 55.4% of lipids that are specifically high in essential polyunsaturated fatty acids [5][6][7].…”

“…While several methods are available for extracting oil from oilseeds, some of them might negatively affect the extracted oil and/or the remaining solid matrices. The mechanical methods are the most commonly used ones, including hydraulic pressing [1][2][3][4]8], extrusion [15,16], screw pressing [16][17][18], and cold pressing [6,[19][20][21]. Hydraulic pressing has been significantly enhanced in certain instances to preserve the physical form of whole peanuts following defatting.…”

Innovative Method for Determining Young’s Modulus of Elasticity in Products with Irregular Shapes: Application on Peanuts

“…Peanuts are renowned for their high nutritional content, especially lipids that are composed of mono-and polyunsaturated fatty acids [10,11,34]. Defatting whole peanuts (or halves) to reduce their fat content is commonly achieved using mechanical compression [35][36][37][38][39]. By doing so, irreversible structural deformation and breakage rate are the limiting factors of this procedure.…”