Chia Oil Extraction Study Of Processing in Gambia
- Use: Cooking Oil
- Type:Cooking Oil Extraction Machine
- Production Capacity: 100%, 100TPD raw material
- Power/Voltage: 1.5kw/380v
- Dimension(L*W*H): 2000*1400*1750mm
- Weight: 850-1200kg
- Packing Size: 197*107*140cm
- Market: Gambia
Chia (Salvia hispanica L.) oil extraction: Study of processing
L.) oil extraction: Study of processing parameters. The processing parameters related with chia oil extraction employing screw press have not been studied yet. A Box–Behnken experimental design was used to study the optimization process by response surface analysis. The independent variables considered were seed moisture content, restriction
The solvent-extracted chia oil presented a lower free fatty acids content (1.18 mg KOH/g of oil) and supercritical presented the highest value (1.41 mg KOH/g of oil), unlike prior studies of solvent extraction of chia oil in which a higher content of typically more than 2 mg KOH/g of oil was used (Ixtaina et al., 2010, 2011; Scapin et al., 2017
Chia (Salvia hispanica L.) oil extraction: Study of processing
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DOI: 10.1016/J.LWT.2011.12.032 Corpus ID: 98754194; Chia (Salvia hispanica L.) oil extraction: Study of processing parameters @article{Martnez2012ChiaH, title={Chia (Salvia hispanica L.) oil extraction: Study of processing parameters}, author={Marcela Lilian Mart{'i}nez and Mar{'i}a Andrea Mar{'i}n and Camila M. Salgado Faller and Juliana Revol and Mar{'i}a Cecilia Penci and Pablo Daniel
Influence of the extraction conditions on chia oil quality
Partially defatted chia flour (PDCF) is a by-product of oil extraction from chia seeds (Salvia hispanica L.). It may be used as an ingredient to improve food products, especially due to its antioxidant properties. In this work, we studied the best screw press extraction conditions that allow preserving the antioxidant properties of PDCF. A central composite design was applied to perform a
Abstract. The processing parameters related with chia oil extraction employing screw press have not been studied yet. A Box–Behnken experimental design was used to study the optimization process
Yield and quality of chia oil extracted via different methods
The technique used for chia oil extraction can be influences the final quality of the oil; thus, it is highly important to study the different extraction techniques. This study aimed to determine the extraction yield from different techniques and to evaluate the oils obtained. Chia oils were extracted by pressing, cold solvent and by
significantly affected the chia oil induction period. Oxidative oil stability was significantly correlated with the content of carotenoids (r = 0.96) and phenolic compounds (r = 0.99). In the case of industrial oil extraction, the process is limited by oil recovery, impact on oil nutritional value and satisfactory shelf life of the obtained
Ultrasound‐Assisted Extraction of Oil from Chia (Salvia hispânica L
The application of ultrasound resulted in higher oil yield when compared with the process without ultrasound (P < 0.05). The fatty acid composition extracted by UAE was similar to that of oil extracted using other extraction methods. Linolenic acid (∼66%) and linoleic acid (∼20%) were the main fatty acid constituents of chia seed oil.
The aim of this study was to extract oil from the seeds of Chia (Salvia hispanica L.) using different solvents (ethyl acetate, isopropanol and n-hexane) and varying the seed to solvent ratio. The fatty acids profiles of the oils were determined and technological analysis of the defatted meal was carried out. In relation to the oil extraction, higher yields were obtained with n-hexane and ethyl
