New Design Pumpkin Seed Oil Extraction Machine in Rwanda
- Use: Pumpkin Oil
- Type:Pumpkin Oil Extraction Machine
- Production Capacity: 3~200TPD
- power(kw): 1.5kw
- Dimension(L*W*H): 6 ft x 6 ft x 10 ft
- Technical service: Yes
- Certification: CE ISO Sunflower oil manufacturing plant
- Market: Rwanda
EXTRACTION OF OIL FROM FLUTED PUMPKIN SEED (Telfairia Occidentalis) BY SOLVENT EXTRACTION METHOD
Fluted pumpkin seeds (Telfairia Occidentalis) contain valuable edible oil. A study of oil extraction from the seed was conducted using a 3 x 4 factorial experiment in a Randomized
Pumpkin seed oil (PSO), a rich source of nutrient contents, is extracted from the seeds of different pumpkin varieties for food and medicine industries. Accordingly, this article was designed to provide an evidence-based review of the literature, with the purpose of achieving practical conclusions involved the extraction technologies, nutritional properties, and validated biological activities
Modelling and Optimization of Processing Factors of Pumpkin Seeds Oil Extraction under Uniaxial Loading
The tangent curve and generalized Maxwell models adequately (R2 = 0.996) described the compression and relaxation processes of pumpkin seeds oil extraction. Peroxide value increased with temperatures.
Pumpkin seed oil (PSO) can serve as a new source of edible oil and meet the extensive demand of oil in food industries. Due to various adverse side effects of drugs, their high cost and drug resistance has gravitated the neutraceutical and food industry towards eco-friendly and sustainable plant derived ingredients ( Ho et al., 2022 a).
Pumpkin (Cucurbita pepo L.) Seed Oil | SpringerLink
The nutritional value of pumpkin seeds is based on high protein content (25–51%) (Bombardelli and Morazzoni 1997) and high percentage of oil that ranging from 40% to 60.8% (Fokou et al. 2009; Achu et al. 2006 ). The variability in the oil content of pumpkin seed is due to its broad genetic diversity.
Extraction yields and total phenolic content (TPC) expressed as g/100 g of pumpkin seeds over dry weight (DW), obtained using the various extraction methods. Now moving to the non-conventional techniques only, UAE using the ternary mixture (Hex/EtOH/H 2 O) gave the highest extraction yield, of 35.06 g/100 g of seeds, with 26.10 being in the apolar phase and 8.91 in the polar phase.
Processes | Free Full-Text | Modelling and Optimization of Processing Factors of Pumpkin Seeds Oil Extraction under Uniaxial Loading, MDPI
In the present study, a Box–Behnken design of response surface methodology (RSM) was employed to optimize the processing factors (force: 100, 150, and 200 kN; speed: 3, 5, and 7 mm/min; and temperature: 40, 60, and 80 °C) for extracting pumpkin seeds oil under uniaxial compression. The design generated 15 experiments including twelve combinations of factors and three replicates at the
Pumpkin, Cucurbita ficifolia, seed oil was extracted with supercritical carbon dioxide (SC-CO2) in the temperature range of 308–318 K and in the pressure range of 18–20 MPa. In addition, the influence of the superficial velocity within a tubular extractor was studied. The oil content determined by a Soxhlet apparatus was 43.5%. Physical and chemical characteristics of the oil were obtained
Evaluation of Fatty Acid Compositions, Antioxidant, and Pharmacological Activities of Pumpkin ( Cucurbita moschata ) Seed Oil from Aqueous
Pumpkin seed oil is a by-product, abundant in nutrients and bioactive components that promote several health benefits. This study aimed to compare chemical compositions, antioxidant, and pharmacological activities of pumpkin seed oils extracted from Cucurbita moschata Duch. Ex Poir. (PSO1) and Cucurbita moschata (Japanese pumpkin) (PSO2) by aqueous enzymatic extraction. An enzyme mixture
This study aimed to assess the nutritional properties of dietary lipids obtained through the modification of aqueous enzymatically extracted pumpkin seed (Cucurbita pepo. L) oil. The optimal growth conditions for producing pectinase using strain Aspergillus sp. 391 were determined, and partial characterization of pectinase and commercial cellulase was conducted. The enzymatic extraction was
