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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(9): 1101-1115
DOI: https://doi.org/10.20546/ijcmas.2020.909.138


Oil Expelling from Dehulled De-Skinned Groundnut Kernel using Screw Press: Optimization of Process Parameters and Physico-chemical Characteristics
D. Mridula*, Dhritiman Saha, R. K. Gupta, Sheetal Bhadwal,Simran Arora and Sonmati R. Kumar
Food Grains and Oilseeds Processing Division, ICAR-Central Institute of Post-Harvest Engineering & Technology, Ludhiana, Punjab, India
*Corresponding author
Abstract:

Screw pressing parameters for oil expelling was optimized with dehulled deskinned groundnut and wheat bran (fibre material) at variable sample moisture and press head temperature in two different sets of experiments. Box-Behnken design of response surface methodology was adopted for the study with dehulled deskinned groundnut (80-95g), wheat bran (8-16g) and sample moisture (8-14%, w.b.) while press head temperature ranged between 50-90 oC. Oil expelling properties viz. oil recovery, residual oil, press rate, sediment content in oil, oil and meal temperature, free fatty acid (FFA) value were considered as dependent variables. Oil recovery and residual oil in cake was affected due to change in composition of wheat bran, dehulled and deskinned groundnut, sample moisture and press head temperature. The study concluded that 85.6% dehulled deskinned groundnut kernel and 14.4% wheat bran with 8% moisture content could be considered for screw pressing of dehulled deskinned groundnut at 66.5ËšC press head temperature.


Keywords: Dehulled deskinned groundnut kernel, Oil expelling, Press head temperature, Oil recovery, Free fatty acid
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How to cite this article:

Mridula, D., Dhritiman Saha, R. K. Gupta, Sheetal Bhadwal, Simran Arora and Sonmati R. Kumar. 2020. Oil Expelling from Dehulled De-Skinned Groundnut Kernel using Screw Press: Optimization of Process Parameters and Physico-chemical Characteristics.Int.J.Curr.Microbiol.App.Sci. 9(9): 1101-1115. doi: https://doi.org/10.20546/ijcmas.2020.909.138