بهینه‌سازی استخراج روغن از بادام‌زمینی با پیش‌تیمار فراصوت به کمک روش سطح پاسخ

نویسندگان
1 عضو هیت مدیره شرکت خاوردشت
2 عضو هیدت مدیره خاوردشت
3 دانشگاه آزاد اسلامی واحد گنبد
4 دانش آموخته صنایع غذایی گنبد کاووس
چکیده
در این تحقیق به منظور بهینه‌سازی فرایند استخراج روغن از بادام‌زمینی به کمک پیش‌تیمار فراصوت از سه سطح زمان فراصوت (0، 30 و 60 دقیقه) استفاده گردید و بعد از اعمال این پیش‌تیمارها، روغن دانه‌ها با پرس مارپیچی و با سرعت‌های متفاوت (11، 34 و 57 دور در دقیقه) استخراج شد و میزان راندمان استخراج روغن، اسیدیته، پایداری اکسایشی، پراکسید، ترکیبات فنولی کل و ضریب شکست نمونه‌ها مورد بررسی قرار گرفت. تجزیه و تحلیل آماری و بهینه‌سازی فرایند به روش سطح پاسخ انجام شد. نتایج نشان داد که با افزایش زمان فراصوت میزان راندمان استخراج روغن و ترکیبات فنولی ابتدا افزایش و سپس کاهش یافت. با افزایش سرعت دورانی پرس مارپیچی نیز میزان راندمان استخراج روغن و پایداری اکسایشی کاهش ولی میزان اسیدیته، پراکسید و ترکیبات فنولی کل افزایش یافت. افزایش زمان فراصوت نیز منجر به افزایش اسیدیته، پایداری اکسایشی و کاهش پراکسید گردید. از طرفی مشخص گردید که پارامترهای مورد مطالعه تأثیری بر میزان ضریب شکست نداشتند و میزان آن برای تمامی نمونه‌های اندازه‌گیری شده برابر 471/1 بود. با توجه به نتایج بهینه‌سازی فرایند می‌توان بیان نمود که 60 دقیقه فراصوت و پرسی با سرعت با 73/20 دور در دقیقه می‌تواند مطلوبیت 746/0 برای استخراج روغن از بادام زمینی ایجاد نماید.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Optimization of oil extraction from peanut with ultrasonic pretreatment by using the response surface method (RSM)

نویسندگان English

mahmoud mirdeilami 1
mahdi forghani 2
hamid bakhshabadi 3
roghayeh shirazi 4
1 1- Member of the Board of Kavardasht Agro-industry company, Aliabad-e- Katul, Iran
2 1- Member of the Board of Kavardasht Agro-industry company, Aliabad-e- Katul, Iran
3 2- Department of Food science and Tecnology,Gonbad Kavoos Branch, Islamic Azad University, Gonbad Kavoos,Iran
4 2- Department of Food science and Tecnology,Gonbad Kavoos Branch, Islamic Azad University, Gonbad Kavoos,Iran
چکیده English

In this research, in order to optimize the process of extraction of oil from the peanut using ultrasound pretreatment, three levels of sonication time (0, 30 and 60 min) were used. After using these pretreatments, the oil of seeds was extracted with screw press with different rotation speeds (11, 34 and 57 rpm), then parameters including oil extraction yield, acidity, oxidative stability, peroxide, total phenolic compounds and refractive index of the samples were studied. Statistical analysis and process optimization was performed with the use of response surface methodology (RSM). The results showed that with increasing sonication time, oil extraction yield and phenolic compounds increased first and then decreased. By increasing the speed of the screw press, the amount of oil extraction yield and oxidative stability decreased, but the acidity, peroxide and total phenolic compounds increased. Increasing the sonication time also resulted in increased acidity, oxidative stability and peroxide reduction. On the other hand, it was determined that the parameters did not affect the rate of refractive index and its rate was 1.471 for all measured samples. According to the results of process optimization, it might be stated that with applying 60 minutes of ultrasound time and screw-rotation speed of the press of 21.73 rpm can provide a 0.766 utility for extracting oil from peanut.

کلیدواژه‌ها English

Peanut
Oil Extraction Optimization
Screw-rotation speed
Ultrasonic
[1] Malek, F. 2001. Edible fats and vegetable oils. Farhang-o Ghalam Publication. 464 p. (In Persian).
[2] Maiti,R. and Ebeling, P.W. 2002. The peanut (Aracchis hypogaea l.) crop. Science Publishev, Inc.376p.
[3] Megahad, M.G. 2001. Microwave Roasting of Peanuts: Effects on Oil Characteristicsand Composition. Nahrung, 45: 255–257.
[4] Shirazi, R. 2017. Optimization of oil extraction from peanut seeds by using ultrasound waves and microwavepretreatment. M.Sc Thesis in food science & technology, Islamic Azad University of Gonbad Kavoos. 121 p. (In Persian).
[5] Vakili, D. and Sadeghi, S.M. 2013. Peanuts. Shomal Sabz Neda publications. 104 p. (In Persian).
[6] Sarkis, J.R., Boussetta, N., Tessaro, I.C., Ferreira Marczak, L.D. and Vorobiev, E. 2015. Application of pulsed electric fields and high voltage electrical discharges for oil extraction from sesame seeds. Journal of Food Engineering. 153: 20–27.
[7] Rostami, M., Farzaneh, V., Boujmehrani, A., Mohammadi, M. and Bakhshabadi, H. 2014. Optimizing the extraction process of sesame seeds oil using response surface method on the industrial scale. Industrial Crops and Products. 58:160–165.
[8] Bakhshabadi, H., Mirzaei, H., Ghodsvali, A., Jafari, S. M., Ziaiifar, A. M., & Farzaneh, V. 2017. The effect of microwave pretreatment on some physico-chemical properties and bioactivity of Black cumin seeds’ oil. Industrial crops and products, 97, 1-9.
[9] Bakhshabadi, H., Mirzaei, H., Ghodsvali, A., Jafari, S. M. and Ziaiifar, A. M. 2018. The influence of pulsed electric fields and microwave pretreatments on some selected physicochemical properties of oil extracted from black cumin seed. Food science & nutrition, 6(1), 111-118.
[10] Kadam, S.U., Tiwari, B.K., Álvarez, C. and O’Donnell, C.P. 2015. Ultrasound applications for the extraction, identifica‌tion and delivery of food proteins and bioactive pep‌tides. Trends in Food Science & Technology. Technol. 46: 60–67.
[11] Samaram, S., Mirhosseini, H., Tan, C.P., Ghazali, H.M., Bordbar, S. and Serjouie, A. 2015. Optimisation of ultrasound-assisted extraction of oil from papaya seed by response surface methodology: Oil recovery, radical scavenging antioxidant activity, and oxidation stability. Food Chemiatry. 172: 7–17.
[12] Arends,B.J., Blindt, R.A., Janssen, J. and Patrick, M. 2003. U.S. Patent No. 6,630,185. Washington, DC: U.S. Patent and Trademark Office.
[13] Shirsath, S.R., Sonawane, S.H. and Gogate, P.R. 2012. Intensification of extraction of natural products using ultrasonic irradiations—a review of current status. Chemical Engineering and Processing. 53: 10–23.
[14] Lingyun, W., Jianhua,W., Xiaodong, Z., Yalin,Y., Chenggang, C., Tianhua, F. and Fan, Z. 2007. Studies on the extracting technical conditions of inulin from Jerusalem artichoke tubers. Journal of Food Engineering. 79 :1087–1093.
[15] Virot, M., Tomao, V., Le Bourvellec, C., Renard, C.M and Chemat, F. 2010. Towards the industrial production of antioxidants from food processing by-products with ultrasound-assisted extraction, Ultrason. Sonochem. 17 (6): 1066–1074.
[16] Jambrak, A.R., Mason, T.J., Lelas, V., Herceg, Z. and Herceg, I.L. 2008. Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions. Journal of Food Engineering. 86: 281–287.
[17] Zhang, Z.S.,Wang, L.J., LI, D., Jiao, S.S., Chen, X.D. and Mao, Z.H. 2008. Ultrasound-assisted extraction of oil from flaxseed. Separation and Purification Technology. 62: 192–198.
[18] Lin, J.Y., Zeng, Q.X., AN, Q., Zeng, Q.Z., Jiang, L.X. and Zhu, Z.W. 2012. Ultrasonic extraction of hempseed oil. Journal of Food Process Engineering. 35: 76–90.
[19] Goula, A.M. 2013. Ultrasound-assisted extraction of pomegranate seed oil – kinetic modeling. Journal of Food Engineering. 117: 492–498.
[20] Moghimi, M., Farzaneh, V. and Bakhshabadi, H. 2018. The effect of ultrasound pretreatment on some selected physicochemical properties of black cumin (Nigella Sativa). Nutrire. 43(18): 2-8.
[21] AOCS. 1993. Official Methods and Recommended Practices of the American Oil Chemists’ Society, AOCS Press, Champaign, IL. 762p.
[22] Bail, S., Stuebiger, G., Krist, S., Unterweger, H. and Buchbauer, G. 2008. Characterisation of various grape seed oils by volatile compounds, triacylglycerol composition, total phenols and antioxidant capacity. Food Chemistry. 108, 1122–1132.
[23] Chan, S. W., Lee, C. Y., Yap, C. F. Wan Mustapha, W.A. and Ho. C. W. 2009. Optimisation of extraction conditions for phenolic compounds from limau purut (Citrus hystrix) peels. International Food Research Journal .16 (2): 203-213.
[24] Evon, P.H., Vandenbossche, V., Pontalier, P.Y. and Rigal, L. 2007. Direct extraction of oil from sunflower seeds by twin-screw extruder according to an aqueous extraction process: Feasibility study and influence of operating conditions. Industrial Crops and Products. 26: 351–359.
[25] Deli, S., Masturah, M.F., Aris, Y.T. and Nadiah, W.A.W. 2011. The effects of physical parameters of the screw press oil expeller on oil yield from Nigella sativa L seeds. International Food Research Journal. 18:1367- 1373.
[26] Amalia Kartika, I., Pontalier, P.Y. and Rigal, L. 2005. Oil extraction of oleic sunflower seeds by twin screw extruder: influence of screw configuration and operating conditions. Industrial Crops and Products. 22: 207–222.
[27] Sriti, J., Msaada, K., Talou, T., Faye, M., Kartika, I.A. and Marzouk, B. 2012. Extraction of coriander oil by twin-screw extruder: Screw configuration and operating conditions effect. Industrial Crops and Products. 40: 355– 360.
[28] Ghavami, M. Gharachorloo, M., and Ezatpanah, H. 2003. Effect of frying on the oil quality properties used in the industry potato chips, Journal of Agricultural and l Science. 9(1): 1-15.
[29] Bruhn, C.M. 1995. Consumer attitudes and market response to irradiated food. Journal of Food Protection. 58:175-181.
[30] White, P.J. 1991. Methods for measuring changes in deep-fat frying oils. Food Technology, 45: 75-80.
[31] Shotipruk, A and Kaufman, P. B. 2001. Feasibility study of repeated harvesting of menthol from biologically viable Mentha x piperata using ultrasonic extraction. Biotechnol Prog 17(5): 924-928.
[32] Giovanna, N. 2010. Thermal oxidative process in extra virgin olive oils.Journal of food chemistry, 126, 3: 1226-1231.
[33] Chemat, F., Grondin, I., Shum Cheong Sing, A. and Smadja, J. 2004. Deterioration of edible oils during food processing by ultrasound.Ultrasonic Sonochemistry. 11:13–15.
[34] Jalili, F., Jafari, S.M., Emam-Djomeh, Z., Malekjani, N. and Farzaneh, V. 2017. Optimization of Ultrasound-Assisted Extraction of Oil from Canola Seeds with the Use of Response SurfaceMethodology. Food Analytical Methods. 1-16.
[35] Kadivar, M. and Goli, S.A.H. 2007. Edible Oil Processing. Isfahan University of Technology publications. 322p. (In Persian).
[36] Luque-Garcia, J. L. and Luque de Castro, M. D. 2003. Ultrasound: a powerful tool for leaching. Trends in Analytical Chemistry. 22 (1): 41-47.
[37] Pinelo, M., Fabbro, P. D., Manzocco, L., Nunez, M.J.andNicoli, M.C. 2005.Optimization of continuous extraction from Vitisvinifera by products.Food Chemistry. 92: 109-117.
[38] Han, L., Zhang, H.D., Luo, S.S and Luo, K. 2011. Optimization of ultrasound-assisted extraction of total phenol from betel (Areca catechu L.) nut seed and evaluation of antioxidant activity in vitro.African Journal of Biotechnology. 10(46): 9289-9296.
[39] Lin, J. Y., Zeng, Q. X., An, Q., Zeng, Q. Z., Jian, L. X. and Zhu, Z. W. 2011. Ultrasonic extraction of hempseed oil.Journal of Food Process Engineering. 35: 76–90.
[40] Corrales, M., Toepfl, S., Butz, P., Knorr, D. and Tauscher, B. 2008. Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison. Journal of Innovative Food Science and Emerging Technologies. 9: 85–91.
[41] Uquiche, E., Jeréz, M. and Ort, Z.J. 2008. Effect of pretreatment with microwaves on mechanical extractionnyield and quality of vegetable oil from Chilean hazelnuts (Gevuina avellana Mol). Innovative Food Science and Emerging Technologies. 9: 495–500.