Optimizing uniaxial oil extraction of bulk rapeseeds; spectrophotometric and chemical analyses of the extracted oil under pretreatment temperatures and heating intervals

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F21%3A86943" target="_blank" >RIV/60460709:41310/21:86943 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.mdpi.com/2227-9717/9/10/1755/htm" target="_blank" >https://www.mdpi.com/2227-9717/9/10/1755/htm</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/pr9101755" target="_blank" >10.3390/pr9101755</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Optimizing uniaxial oil extraction of bulk rapeseeds; spectrophotometric and chemical analyses of the extracted oil under pretreatment temperatures and heating intervals

Popis výsledku v původním jazyce

Optimizing the operating factors in edible oil extraction requires a statistical technique such as a response surface methodology for evaluating their effects on the responses. The examined input factors in this study were the diameter of pressing vessel of 60, 80, and 100 mm, temperature of 40, 60, and 80 degrees, and heating time of 30, 60 and 90 minutes. The combination of these factors generated 17 experimental runs where the mass of oil, oil yield, oil extraction efficiency, and deformation energy were calculated. Based on the response surface regression analysis, the combination of the optimized factors was vessel diameter of 100 mm, temperature of 80 degrees and heating time of 60 minutes, vessel diameter of 60 mm, temperature of 80 degrees and heating time of 75 minutes and vessel diameter of 100 mm, temperature of 80 degrees and heating time of 90 minutes. The absorbance and transmittance values significantly, P-value less than 5 percent, with heating time. The peroxide value did not correla

Název v anglickém jazyce

Optimizing uniaxial oil extraction of bulk rapeseeds; spectrophotometric and chemical analyses of the extracted oil under pretreatment temperatures and heating intervals

Popis výsledku anglicky

Optimizing the operating factors in edible oil extraction requires a statistical technique such as a response surface methodology for evaluating their effects on the responses. The examined input factors in this study were the diameter of pressing vessel of 60, 80, and 100 mm, temperature of 40, 60, and 80 degrees, and heating time of 30, 60 and 90 minutes. The combination of these factors generated 17 experimental runs where the mass of oil, oil yield, oil extraction efficiency, and deformation energy were calculated. Based on the response surface regression analysis, the combination of the optimized factors was vessel diameter of 100 mm, temperature of 80 degrees and heating time of 60 minutes, vessel diameter of 60 mm, temperature of 80 degrees and heating time of 75 minutes and vessel diameter of 100 mm, temperature of 80 degrees and heating time of 90 minutes. The absorbance and transmittance values significantly, P-value less than 5 percent, with heating time. The peroxide value did not correla

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40401 - Agricultural biotechnology and food biotechnology

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2021

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Processes

ISSN

2227-9717

e-ISSN

2227-9717

Svazek periodika

9

Číslo periodika v rámci svazku

10

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

26

Strana od-do

1-26

Kód UT WoS článku

000713005600001

EID výsledku v databázi Scopus

2-s2.0-85116517695