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Effects of Gac aril microwave processing conditions on oil extraction efficiency, and beta-carotene and lycopene contents
Journal article   Peer reviewed

Effects of Gac aril microwave processing conditions on oil extraction efficiency, and beta-carotene and lycopene contents

Tuyen C. Kha, Minh H. Nguyen, Paul D. Roach and Costas E. Stathopoulos
Journal of food engineering, Vol.117(4), pp.486-491
2013

Abstract

Engineering Engineering, Chemical Food Science & Technology Life Sciences & Biomedicine Science & Technology Technology
The effects of Gac oil extraction conditions including microwave power, microwave time, steaming time and hydraulic pressure on extraction efficiency (EE), and beta-carotene and lycopene contents were studied. It was found that the EE, and beta-carotene and lycopene contents could be enhanced by suitable extraction conditions. Microwave drying was found to be better than air drying for pretreatment. Moisture content after drying and steaming between 8% and 11% (wt/wt) were best for pressing. Results showed that the most suitable conditions for Gac oil extraction from 900 g samples were microwave power of 630 W. microwave time of 65 min, steaming time of 20 min and hydraulic pressure of 170 kg/cm(2). Under these conditions, the highest EE of 93% was achieved while Gac oil contained the highest content of beta-carotene and lycopene at 140 and 414 mg/100 mL, respectively.

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Collaboration types
Domestic collaboration
Citation topics
3 Agriculture, Environment & Ecology
3.171 Photoproductivity
3.171.1011 Carotenoids
Web Of Science research areas
Engineering, Chemical
Food Science & Technology
ESI research areas
Agricultural Sciences
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