| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6405537 | LWT - Food Science and Technology | 2012 | 6 Pages |
Abstract
⺠SC-CO2 was used to extract oil from tiger nut. ⺠Physicochemical properties and the impact of extraction conditions were studied. ⺠Extraction conditions were temperature, pressure and time. ⺠RSM results showed that pressure and time were the most significant. ⺠The highest oil yield was 26.28% obtained after 210 min at 30.25 MPA and 60 °C.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Ola Lasekan, Sabo M. Abdulkarim,