CENTRO DE INVESTIGACIONES EN FISICA E INGENIERIA DEL CENTRO DE LA PROVINCIA DE BUENOS AIRES
Unidad Ejecutora - UE
Optimization of microwave pretreatmente variables for canola oil extraction
RAMOS L. B.; NOLASCO S. M.; SANCHEZ, R.J.; FERNÁNDEZ, M.B.; DE FIGUEIREDO A. K.
JOURNAL OF FOOD PROCESS ENGINEERING
WILEY-BLACKWELL PUBLISHING, INC
Año: 2016 p. 1 - 1
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 L of water). The independent variables were initial moisture content (5-10% dry basis) and pretreatment time (10-350 s), considering five levels. Second-orderpolynomial 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.