Comparative Analysis of Pretreatment Methods for Processing Bulk Flax and Hemp Oilseeds Under Uniaxial Compression
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F25%3A101729" target="_blank" >RIV/60460709:41310/25:101729 - isvavai.cz</a>
Result on the web
<a href="https://www.mdpi.com/2304-8158/14/4/629" target="_blank" >https://www.mdpi.com/2304-8158/14/4/629</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3390/foods14040629" target="_blank" >10.3390/foods14040629</a>
Alternative languages
Result language
angličtina
Original language name
Comparative Analysis of Pretreatment Methods for Processing Bulk Flax and Hemp Oilseeds Under Uniaxial Compression
Original language description
The purpose of this study was to examine the effect of oven and vacuum pretreatment techniques at drying temperatures between 40 degrees C and 90 degrees C and a constant heating time of 60 min on the oil yield, energy output, and compressive stress of bulk flax and hemp oilseeds samples. The results showed that heating temperatures linearly increased the amounts of oil yield but did not correlate linearly with energy requirement. The oven pretreatment slightly increased the oil yield and energy compared to the vacuum pretreatment. Higher compressive stress values were observed for hemp oilseeds than flax oilseeds which could be attributed to the inherent structure of the oilseeds. Hemp oilseeds showed more toughness to compress than flax oilseeds which tend to have a softer texture. The lack-of-fit p-values > 0.05 of the linear regression models dependent on the heating temperature under both drying conditions indicate adequacy for predicting the calculated parameters. Tukey's significance test showed that the means of oil yield and energy of bulk flax and hemp oilseeds under the oven and vacuum pretreatments revealed no significant difference implying that both pretreatment methods can initiate the same heat treatment effect on oil extraction efficiency with the corresponding energy requirement.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Foods
ISSN
2304-8158
e-ISSN
2304-8158
Volume of the periodical
14
Issue of the periodical within the volume
4
Country of publishing house
CH - SWITZERLAND
Number of pages
17
Pages from-to
1-17
UT code for WoS article
001431108500001
EID of the result in the Scopus database
2-s2.0-85218913326