EXTRACTION AND CHARACTERIZATION OF CRUDE OIL OF PEACH KERNEL Prunus persica

被引：0
|
作者：
Londono, Peggy [1 ]
Mieres-Pitre, Alberto [1 ]
Hernandez, Carlos E. [1 ]
机构：
[1] Univ Carabobo, Fac Ingn, Escuela Ingn Quim, Lab Alimentos, Ave Univ, Barbula, Naguanagua, Venezuela
来源：
AVANCES EN CIENCIAS E INGENIERIA | 2012年 / 3卷 / 04期
关键词：
peach; oil; solid-liquid extraction; fatty acids;
D O I：
暂无
中图分类号：
T [工业技术];
学科分类号：
08 ;
摘要：
We extracted and purified oil peach kernels in order to recommend its use from chemical and technological points of view. The purification includes degumming, neutralization, in which the oil contacts caustic soda solution at 12.14 and 16 degrees Be. Following is bleaching, where the neutralized oil is treated with bleaching different proportions. Bleaching is obtained using a percentage of land of 1.5%, the lowest rate of peroxide 2.03 meq O-2 kg(-1) - and an acidity of 0.08% as oleic acid. The major fatty acids found were 77.9% oleic and 15.5% linoleic. The refined oil is more stable than the crude oil and its use can be recommended in the manufacture of various chemicals prior to an exhaustive toxicological evaluation.
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页码：37 / 46
页数：10
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