Impact of preliminary ultrasound treatment of rape seeds on the pressing process and selected oil characteristics

Zdanowska, Paulina; Dróżdż, B.; Janakowski, Sławomir; Derewiaka, Dorota

doi:10.1016/j.indcrop.2019.111572

Cited by 14 publications

(12 citation statements)

References 55 publications

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“…This cavitation mechanism of ultrasound affects the outer surface by generating pores or cracks and this releases intracellular material, making the process more efficient and then increasing the extraction yield. It has been used as an effective pretreatment (before pressing the oilseeds) with advantages such as less extraction time and more yield at low temperatures (Zdanowska, Dróżdż, Janakowski, & Derewiaka, 2019). These are often chosen to study the UAE efficiency on different oilseeds (Summarized in Table 1).…”

Section: Uae Impact On Oil Quality From Oilseedsmentioning

confidence: 99%

“…The results of this analysis are summarized in that ultrasonic extraction under optimal conditions had a positive impact at an economic, energy and environmental level, improving the sustainability of the oil and fat industry in comparison to the conventional process. To address this previously unaccounted phenomena, a new approach is presented in which (Zdanowska et al., 2019) elucidate the impact of sonication on rapeseeds through carried out a microscopic study reporting that ultrasound treatment causes the rupture and separation of the cuticle layer of epidermal cells and it increases water absorption and swelling of mucilage bodies. These changes at the structural level explain the improvement of the oil extraction process using ultrasound.…”

Section: Uae Impact On Oil Quality From Oilseedsmentioning

confidence: 99%

“…Generally, the high‐intensity ultrasound (24 kHz) treatment speeds up the oxidation rate in some edible oils (Hosseini, Gharachorloo, Tarzi, Ghavami, & Bakhoda, 2015). However, the problem can be tackled by the hulling of seeds before extracting the oil (Zdanowska et al., 2019). It was observed that the ultrasound‐assisted solvent technique (rather than directly treat the oil) has slowed down the oxidation rate (Perrier et al., 2017).…”

Section: Industrial Challenges and Future Prospectivementioning

confidence: 99%

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Advances in green processing of seed oils using ultrasound‐assisted extraction: A review

Mushtaq

Roobab

Denoya

et al. 2020

J. Food Process. Preserv.

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Conventional methods commonly used for oil extraction involve the use of mechanical pressing and organic solvent extraction, are associated with the loss of nutritional components, decrease of extraction efficiency and increase of energy consumption as well as environmental issues, due to the use of a solvent which can be toxic (Da Porto, Porretto, & Decorti, 2013; Roobab, Aadil, Hassan, & Zeng, 2019). Due to this drawback, a growing interest has been shown over the last years to develop innovative sustainable processes, which can promote environmental protection, reduce energy consumption, and improve extraction efficiency according to the

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Section: Uae Impact On Oil Quality From Oilseedsmentioning

confidence: 99%

Section: Uae Impact On Oil Quality From Oilseedsmentioning

confidence: 99%

Section: Industrial Challenges and Future Prospectivementioning

confidence: 99%

See 1 more Smart Citation

Advances in green processing of seed oils using ultrasound‐assisted extraction: A review

Mushtaq

Roobab

Denoya

et al. 2020

J. Food Process. Preserv.

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“…В результате исследований нами были определены оптимальные интервалы входных параметров: частота колебаний f = 25,1-30,9 кГц; амплитуда колебаний A = 31,1-45,0 мм, давление, создаваемое в зеерной камере пресса, Р = 13,6-14,1 МПа [7,13,15].…”

Section: заключениеunclassified

“…От влияния данных параметров будет зависеть выход масла и его качество. Изучая и анализируя их совместное влияние на процесс прессования, можно определить оптимальный режим прессования [8,13,15].…”

Section: Introductionunclassified

Influence of basic parameters on the process of pressing of safflower seeds in an ultrasonic field

Антипов

Шахов

Мартеха

et al. 2020

Vestn. Voronež. gos. univ. inž. tehnol.

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The influence of pressing conditions on the process nature and the resulting product quality was investigated in the article. This makes it possible to more deeply evaluate and understand the pressing process physics. The objects of research were safflower seeds, safflower oil and oilcake. The objects under study have various physical and technological properties that affect the pressing process, therefore, the study of these properties will help to choose the optimal modes of the pressing process in the ultrasound field, as well as to develop the design of a plant for pressing safflower seeds. To increase the oil yield, one can use the husk when adding it to the bulk of the product. The optimal moisture content range of safflower is 8-10%, which provides the minimum residual oil content and, therefore, the maximum oil yield was determined during the analysis of graphic dependencies. According to the data obtained during the experiment, graphical dependencies were built: on the speed of the screw shaft at the exit of vegetable oil; pressure in the chamber on the size of the annular space for the output of the oilcake. After analyzing the graphical dependencies, one can conclude that an increase in the rotational speed of the screw shaft leads to an increase in temperature, and this happens faster for a product with lower moisture content due to an increase in the friction coefficient of the mixture on the screw and the camera body. A numerical and graphical optimization model for predicting the optimal level of input factors and obtaining the maximum yield of safflower oil in relation to the initial mass of raw materials in% was proposed. The optimal intervals of the input parameters, such as the oscillation frequency, the oscillation amplitude, the pressure generated in the press chamber, were determined in the work..

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Fatty Acids and Flavor Components in the Oil Extracted from Golden Melon Seeds

Chen

Zhu

et al. 2021

Euro J Lipid Sci & Tech

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For complete utilization of raw materials and edible oil production, the oil from golden melon seeds (GSs) is extracted via the cold‐pressing, hot‐pressing, and ultrasound‐assisted aqueous enzymatic extraction (AEE), and the fatty acid composition, and nutritional value of the extracted GS oils (GSOs) are analyzed. The volatile compounds present in the GSOs are determined using gas chromatography–mass spectrometry. The aroma profiles of different GSO samples are further distinguished by using an electronic nose. A total of 16 fatty acids are identified in the GSO samples, with atherogenic, thrombogenic, and nutritive value indices ranging from 0.142–0.151, 0.366–0.403, and 5.019–5.299, respectively. Moreover, 43 volatile compounds, including esters, hydrocarbons, alcohols, ketones, pyrazines, and aldehydes are identified. The cold‐pressed GSO presents fresh and fruity flavors, while the hot‐pressed GSO presents roasted, nutty, fatty, and fruity flavors, and the GSO obtained via AEE presents fatty and fruity flavors. The acid and peroxide contents of these oil samples are 0.69–079 mg g−1 and 5.17–5.79 mmol kg−1, respectively. The results indicate that the extraction method affects the fatty acid composition, flavor components, and physiochemical properties of the GSO. This study may help promote the development of edible GSO. Practical applications: With high demand for edible oils, it is of great significance to find natural edible oils from different sources. The oil in golden melon seeds is extracted by different methods. Their fatty acid composition and flavor components are analyzed. The GSO extracted via AEE method is rich in fatty acids composition. This work would guide the development of an edible GSO and increase the value of golden melon.

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Impact of preliminary ultrasound treatment of rape seeds on the pressing process and selected oil characteristics

Cited by 14 publications

References 55 publications

Advances in green processing of seed oils using ultrasound‐assisted extraction: A review

Advances in green processing of seed oils using ultrasound‐assisted extraction: A review

Influence of basic parameters on the process of pressing of safflower seeds in an ultrasonic field

Fatty Acids and Flavor Components in the Oil Extracted from Golden Melon Seeds

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