این سایت در حال حاضر پشتیبانی نمی شود و امکان دارد داده های نشریات بروز نباشند
Iranian Journal of Chemistry and Chemical Engineering، جلد ۴۱، شماره ۶، صفحات ۲۰۰۰-۲۰۱۲
عنوان فارسی
چکیده فارسی مقاله
کلیدواژه‌های فارسی مقاله
عنوان انگلیسی Optimization of Bitter Almond Oil (BAO) Extraction Conditions Using Natural Enzymes and Ultrasound Waves
چکیده انگلیسی مقاله Non-edible oils are typically applied for multiple uses, especially biofuel production. But, finding new methods that can maximize the extraction of vegetable oils is urgently needed. In this work, natural enzymes present in kiwi fruit and ginger along with the ultrasound waves method were used to extract Bitter Almond Oil (BAO). Important factors affecting extraction were optimized using response surface methodology (Box-Behnken design). Under optimum conditions, the maximum extracted oil with an average of 62.1 wt.% oil/seed was extracted from the bitter almond kernel, which was only 0.87% less than the predicted value by the equation. The optimum conditions were: pH=4.74, Kiwi-Ginger juice to almond of 11.3 mL/g (22.6 mL ethanol), incubation temperature of 52 °C, ultrasonic power of 257 watts, and ultrasonic time of 38 min. The results confirmed the validity of the model. The applied technique in this investigation is economically cost-effective and highly efficient which can be widely used in the edible oil industry due to the absence of toxic and hazardous substances.
کلیدواژه‌های انگلیسی مقاله Non-edible oil,Bitter almond,Enzymatic extraction,Ultrasound assisted extraction,Response surface methodology (RSM),Box-Behnken Design
نویسندگان مقاله Sepideh Gharehyakheh |
Department of Food Science and Technology, Sahneh Branch, Islamic Azad University, Sahneh, I.R. IRAN

نشانی اینترنتی https://ijcce.ac.ir/article_252275_847ac0e470b0af16ff178a536ef96d75.pdf
فایل مقاله فایلی برای مقاله ذخیره نشده است
کد مقاله (doi)
زبان مقاله منتشر شده en
موضوعات مقاله منتشر شده
نوع مقاله منتشر شده
برگشت به: صفحه اول پایگاه   |   نسخه مرتبط   |   نشریه مرتبط   |   فهرست نشریات