Optimization of Microwave Pretreatment Variables for Canola Oil Extraction

RAMOS L. B.; SANCHEZ, R.J.; DE FIGUEIREDO A. K.; NOLASCO S. M.; FERNÁNDEZ, M.B.

JOURNAL OF FOOD PROCESS ENGINEERING

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2017 vol. 40 p. 1 - 10

0145-8876

The influence of microwave pretreatment on the oil yield (solvent extraction) and oil quality of canola was studied. Response surface methodology was used to analyze the variables of microwave pretreatment, working with two microwave powers 80 and 100% (457 and 607 W, respectively, referred absorbed power of 1 Lof water). The independent variables were initial moisture content (5-10% dry basis) and pretreatment time (10-350 s), considering five levels. Second-order polynomial equations were used for oil yield, and first-order polynomial for final moisture content. The response models obtained were validated with independent experiments. Under optimal pretreatment conditions, no significant differences were detected in acidity, fatty acid profile and tocopherol content between the unpretreated and pretreated samples. However, significant differences were observed for peroxide index.