Title of article :
Optimization of extraction conditions by response surface methodology for preparing partially defatted peanut
Author/Authors :
Badwaik, L. S. Tezpur University - School of Engineering - Department of Food Engineering and Technology, India , Prasad, K. Sant Longowal Institute of Engineering and Technology - Department of Food Engineering and Technology, India , Deka, S. C. Tezpur University - School of Engineering - Department of Food Engineering and Technology, India
From page :
341
To page :
346
Abstract :
Suitability of different solvents like acetone, benzene, chloroform, hexane and petroleum ether was compared on the basis of oil recovery from splited peanut. Response surface methodology (RSM) was used to optimize the factors like seed to solvent ratio and extraction time based on maximum oil recovery and high sensory scores. A rotatable central composite design was used to develop models for the responses. The results showed that hexane was best suited for oil extraction from peanut considering its highest value of extraction constant (k=6.60 x 10^-3 min^-1) with rapid, efficient and maximum extraction of oil than other solvents. Oil recovery found was linearly affected with seed to solvent ratio and time of extraction which was significant at P≤ 0.01 with a correlation coefficient (R²) of 90%. Variation in the surface appearance, color and overall acceptability were found significant with respect to seed to solvent ratio and time of extraction at second order regression model. The optimum values for seed to solvent ratio and extraction time were found to be 1:6 and 5 hr respectively with an overall acceptability of 8.31 and oil recovery of 9.03%.
Keywords :
Seed to solvent ratio , extraction time , response surface methodology , solvents , oil recovery
Journal title :
International Food Research Journal
Journal title :
International Food Research Journal
Record number :
2560081
Link To Document :
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