Oil point pressure of Indian almond kernels

Aregbesola, O. A.; Olatunde, Gbenga; Esuola, S. S.; Owolarafe, O. K.

doi:10.2478/v10247-012-0033-7

Cited by 8 publications

(7 citation statements)

References 6 publications

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“…The oil point pressure of moringa oleifera seeds increased with increase in moisture content (Table 3) and was in agreement with the findings of other investigators: Sukumaran and (2010) and Aregbesola et al (2012) on rape seed, soya bean, locust bean, cashew nut, melon seeds and Indian almond kernels, respectively. This result could be due to the cushioning effect of mucilage developed at higher moisture levels.…”

Section: Resultssupporting

confidence: 91%

“…The oil point pressure of moringa oleifera seeds is lower than that of sesame seed (Ajibola et al 2000), soya bean (Ajibola et al 2002), melon seed (Tunde-Akintunde 2010), sunflower (Rusinek et al 2012), locust bean (Owolarafe et al 2003) and Indian almond kernels (Aregbesola et al 2012), and higher than that of cashew kernels (Ogunshina et al 2008). At moisture contents below 8 %, the oil point pressure of moringa seeds was lower than that of neem seed (Olatunde and Owolarafe 2011) and thereafter, it became with further increase in moisture content.…”

Section: Resultsmentioning

confidence: 99%

“…These include investigations on the oil point pressure of rape seed (Sukumaran and Singh 1989), sesame seed (Ajibola et al 2000), soyabean (Ajibola et al 2002), locust bean (Owolarafe et al 2003), cashew kernels (Ogunshina et al 2008), melon seeds (Tunde-Akintunde 2010), neem seed (Olatunde and Owolarafe 2011) and Indian almond kernels (Aregbesola et al 2012). Studies on the oil point pressure of moringa oleifera seed appear not to have been carried out.…”

Section: Introductionmentioning

confidence: 99%

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Effect of processing conditions on oil point pressure of moringa oleifera seed

et al. 2014

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Seed oil expression is an important economic venture in rural Nigeria. The traditional techniques of carrying out the operation is not only energy sapping and time consuming but also wasteful. In order to reduce the tedium involved in the expression of oil from moringa oleifera seed and develop efficient equipment for carrying out the operation, the oil point pressure of the seed was determined under different processing conditions using a laboratory press. The processing conditions employed were moisture content (4.78, 6.00, 8.00 and 10.00 % wet basis), heating temperature (50, 70, 85 and 100°C) and heating time (15, 20, 25 and 30 min). Results showed that the oil point pressure increased with increase in seed moisture content, but decreased with increase in heating temperature and heating time within the above ranges. Highest oil point pressure value of 1.1239 MPa was obtained at the processing conditions of 10.00 % moisture content, 50°C heating temperature and 15 min heating time. The lowest oil point pressure obtained was 0.3164 MPa and it occurred at the moisture content of 4.78 %, heating temperature of 100°C and heating time of 30 min. Analysis of Variance (ANOVA) showed that all the processing variables and their interactions had significant effect on the oil point pressure of moringa oleifera seed at 1 % level of significance. This was further demonstrated using Response Surface Methodology (RSM). Tukey's test and Duncan's Multiple Range Analysis successfully separated the means and a multiple regression equation was used to express the relationship existing between the oil point pressure of moringa oleifera seed and its moisture content, processing temperature, heating time and their interactions. The model yielded coefficients that enabled the oil point pressure of the seed to be predicted with very high coefficient of determination.

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Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of processing conditions on oil point pressure of moringa oleifera seed

et al. 2014

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“…As mentioned, although the juice point is not common in the fruit juicing literature, it is common in the oil extraction literature, and several studies have been conducted to determine this point for different oilseeds and kernels. Investigation of the effects of heating time, heating temperature, and moisture content on oil point pressure of Indian almond kernels (Aregbesola, Olatunde, Esuola, & Owolarafe, 2012), effects of roasted and unroasted kernels on deformation, strain, and force of oil point of palm kernels (Kabutey et al, 2017), effects of heating time, heating temperature, loading rate, and moisture content on oil point pressure of melon seeds (Tunde‐Akintunde, 2010), effects of heating time, heating temperature, and moisture content on oil point pressure of sheanut kernels (Aviara, Ojiofor, Owolarafe, Ogunsina, & Oluwole, 2020), there are only a handful of research done in this field.…”

Section: Resultsmentioning

confidence: 99%

Extracting barberry juice: Mathematical models describing loading stage, stress‐relaxation behavior, and momentary juice mass

Mirzabe

Hajiahmad

Asadollahzadeh

2021

J Food Process Engineering

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In the present study, barberries were poured into a topless cylinder with a diameter of 55 mm and were subjected to axial compression force up to 440 kg (4,314.926 N). Effects of duration of water exposure, loading rate, and number of layers were investigated on momentary juice mass, Stress–strain behavior, and stress‐relaxation behavior. Considering momentary porosity, the momentary juice mass, stress–strain, and stress‐relaxation behaviors of the berries were modeled by inverse tangent function, exponential function, and One‐term Maxwell model, respectively. The extraction yield of juice (EYJ), specific absorbed energy by berries (SAEB), and efficiency index of energy (EIE) were calculated, and their analysis of variance and optimization were performed. The results showed that the R2 of the exponential model for the Stress–Strain diagram, Maxwell model for relaxation behavior, and inverse tangent model for momentary juice mass variation were more than 0.975, 0.985, and 0.995, respectively. The effects of the three operating parameters on the stiffness factor of springs and damping factor of dashpot were significant at 5%. Furthermore, the effects of the three input variables on the juice point force, juice point energy, EYJ, SAEB, and EIE were significant at 1%. Practical Applications The first step in producing barberry products in accordance with international food standards is barberry juice extraction. In the current study, the axial pressure method, one of the conventional barberry juicing methods, was investigated. This method has more ability to control the quality of juice than other methods. Traditionally, fruits are soaked in water for several hours before barberry juicing. Also, in the loading stage, rigid plates are placed between the fruit layers. Duration of water exposure, loading rate, and the number of layers are the three major influential factors in the juicing process. The information obtained from this article can help optimize the barberry juicing process using existing axial pressure devices. Besides, the results can be used in the optimal design of the barberry‐juicing device.

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“…Mechanical pressing (using a screw or hydraulic presses) and solvent extraction with n-hexane are commonly used commercial oil extraction methods [9][10][11][12][13]. Although the mechanical pressing gives a lower yield compared to the solvent extraction method, it has several advantages including the lower cost of equipment and higher oil quality [14][15][16][17]. In the literature, the oil yield using the mechanical pressing process is dependent on particle size, moisture content, heating temperature, heating time, applied pressure and pressing time [18][19][20][21].…”

Section: Introductionmentioning

confidence: 99%

Modeling of Linear and Non-linear Compression Processes of Sunflower Bulk Oilseeds

et al. 2019

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The present study aimed at describing the experimental and theoretical force-deformation curves of sunflower bulk oilseeds at varying initial pressing heights and vessel diameters as well as determining the theoretical pressure and energy along the screw press FL 200 pressing chambers. The design of efficient oil expression systems for industry and small-scale application remains a major challenge to engineers and researchers. In attempting to solve the problem, it is important to understand the linear compression process and to transfer the knowledge to the industry involving mechanical screw presses. The universal compression testing machine at a preset load of 200 kN and a speed of 5 mm·min −1 , tangent curve model and the screw press FL 200 geometry parameters were applied. The obtained results of pressure and energy along the screw pressing chambers (1-7) ranged from 0.31 to 101.653 MPa and 12.616 to 1231.228 J. Applying the tangent model at n = 1 and n = 2, the cumulative pressure decreased with increasing vessel diameters while energy increased. The study provides useful information for the analysis of other bulk oilseeds and optimizing the processing parameters of screw press FL 200 and the design and development of new oil presses. 116 geometry (m 2 ). The theoretical pressure and energy at the screw lamella positions (from 0-7) were 117 determined using Equations (8)-(11). Both the experimental and theoretical data were statistically 118 analyzed using MathCAD software, version 15 and STATISITCA, version 13 [41,42].

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Oil point pressure of Indian almond kernels

Cited by 8 publications

References 6 publications

Effect of processing conditions on oil point pressure of moringa oleifera seed

Effect of processing conditions on oil point pressure of moringa oleifera seed

Extracting barberry juice: Mathematical models describing loading stage, stress‐relaxation behavior, and momentary juice mass

Modeling of Linear and Non-linear Compression Processes of Sunflower Bulk Oilseeds

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