Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
5144498 | Ultrasonics Sonochemistry | 2018 | 30 Pages |
Abstract
Ultrasound treatment is known to increase the oil extractability in olive and palm oil processes. This work examined the effect of ultrasound conditioning of avocado puree on oil extractability and quality, at low (18Â +Â 40Â kHz) and high (2Â MHz) frequencies, at litre-scale. Other ultrasound parameters evaluated included high frequency effect (0.4, 0.6, and 2Â MHz; 5Â min; 90Â kJ/kg) and sonication time (2.5-10Â min at 2Â MHz), without malaxation. Finally, a megasonic post-malaxation intervention was assessed at selected malaxation times (15, 30, and 60Â min). Both low and high frequency ultrasound treatments of the non-malaxed avocado puree improved extractability by 15-24% additional oil recovery, with the highest extractability achieved after 2Â MHz treatments, depending on the fruit maturity and oil content. There was no preferential improvement on oil extractability observed across high frequencies, even though extractability increased with sonication time. Ultrasound treatment also showed a positive effect after puree malaxation. Oils obtained from sonicated purees showed peroxide and free fatty acid values below the industrial specification levels and an increase in total phenolic compounds after 2Â MHz treatment. High frequency ultrasound conditioning of avocado puree can enhance oil separation and potentially decrease the malaxation time in industrial processes without impacting on oil quality.
Related Topics
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Authors
Laura Patricia MartÃnez-Padilla, Lisa Franke, Xin-Qing Xu, Pablo Juliano,