AVOCADO OIL EXTRACTION WITH APPROPRIATE TECHNOLOGY FOR DEVELOPING-COUNTRIES

被引：17

作者：

BIZIMANA, V ^{[1
]}

BREENE, WM ^{[1
]}

CSALLANY, AS ^{[1
]}

机构：

[1] UNIV MINNESOTA,DEPT FOOD SCI & NUTR,1334 ECKLES AVE,ST PAUL,MN 55108

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1993年 / 70卷 / 08期

关键词：

AVOCADO; CACO3; CASO4; CENTRIFUGATION; EXTRACTION; HEATING; OIL; YIELD;

D O I：

10.1007/BF02542610

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Some published procedures for extraction of oil from avocado fruit mesocarp tissue were compared and modified for the purpose of creating applicability in developing countries. Highest recoveries were obtained at a 5:1 water-to-avocado ratio, pH 5.5 and centrifugal force of 12,300 X g. Addition of 5% CaCO3 or CaSO4 allowed extraction without organic solvents. The relationship was linear between heating temperature (75-98-degrees-C) and the time for oil release from slurries. Gravity setting for four days at 37-degrees-C followed by centrifugation improved oil yield. Optimal oil recoveries were 70-80%.

引用

页码：821 / 822

页数：2

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