کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4561030 1628463 2016 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Oilseed treatment by ultrasounds and microwaves to improve oil yield and quality: An overview
ترجمه فارسی عنوان
درمان روغن سویا با سونوگرافی و مایکروویو برای بهبود عملکرد و کیفیت روغن: یک مرور کلی
کلمات کلیدی
محصولات روغن زیتون، اولتراسوند، مایکروویو ها، استخراج نفت، پایداری اکسیداتیو
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


• Ultrasounds (US) and microwaves (MW) as pretreatments to improve seed oil recovery
• US and MW improve oil quality and seed oil extraction efficiency.
• US and MW processing reduce extraction time and can increase economic profitability

Efficiency is a key point to ensure the profitability in the production of vegetable oils from oilseeds. To maximize the recovery yields of seed oils, the traditional process involves mechanical expression followed by subsequent chemical extraction using organic solvents (e.g. hexane). Besides health, environmental, and economic related issues to the use of organic solvents, thermal treatment of seeds during conventional oil extraction process inevitably leads to chemical changes (e.g. changes in macronutrients such as protein denaturation/degradation in the meal, oil oxidation, and changes in minor constituents such as fatty acids, sterols, phenolic compounds and tocols). Thus, at this stage of development there is a need for new efficient processes that can improve oil yield and its quality from an economical and environmental point of view. Several research groups have investigated the potential of ultrasounds (US) and microwaves (MW) as additional seed treatments to enhance oil yields and to reduce temperature and extraction times with promising results. The present review is devoted to critically discuss the main findings reported in the literature regarding the feasibility of using US and MW as potential tools to improve oil recovery yields as well as its nutritional, sensorial and physicochemical properties.

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ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 85, July 2016, Pages 59–66
نویسندگان
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