EFFECT OF OPERATIONAL VARIABLES ON AQUEOUS ENZYMATIC OIL EXTRACTION FROM SOYBEAN

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DABBAGHHA M.; VOSSOUGHI M.

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ISSN: 2588-4824

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2011 | Volume:8 | Issue:28 (SPECIAL ISSUE) Page(s): 73-81

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Information Journal Paper

Title

EFFECT OF OPERATIONAL VARIABLES ON AQUEOUS ENZYMATIC OIL EXTRACTION FROM SOYBEAN

Author(s)

DABBAGHHA M. | VOSSOUGHI M. | Issue Writer Certificate

Keywords

AQUEOUS ENZYMATIC EXTRACTIONQ3

CELLULASE SOYBEAN OILQ3

PECTINASEQ2

PROTEASEQ2

TAGUCHI METHODQ2

Abstract

In comparison with traditional extraction methods, AQUEOUS ENZYMATIC EXTRACTION of oil from oilseeds is a recent clean technology. This paper reports work performed at laboratory scale to extract soybean oil by AQUEOUS ENZYMATIC EXTRACTION method.In the present work the influence of enzymes concentration, extraction time, dilution ratio, particle size and 3 interactions in the final yield are evaluated and process parameters have been optimized by TAGUCHI METHOD.16 extraction experiments carried out, statistical analysis showed that particle size was the most significant variable in oil extraction. Themaximal oil extraction yield was 61.42%.

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APA: Copy

DABBAGHHA, M., & VOSSOUGHI, M.. (2011). EFFECT OF OPERATIONAL VARIABLES ON AQUEOUS ENZYMATIC OIL EXTRACTION FROM SOYBEAN. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 8(28 (SPECIAL ISSUE)), 73-81. SID. https://sid.ir/paper/72737/en

Vancouver: Copy

DABBAGHHA M., VOSSOUGHI M.. EFFECT OF OPERATIONAL VARIABLES ON AQUEOUS ENZYMATIC OIL EXTRACTION FROM SOYBEAN. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2011;8(28 (SPECIAL ISSUE)):73-81. Available from: https://sid.ir/paper/72737/en

IEEE: Copy

M. DABBAGHHA, and M. VOSSOUGHI, “EFFECT OF OPERATIONAL VARIABLES ON AQUEOUS ENZYMATIC OIL EXTRACTION FROM SOYBEAN,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 8, no. 28 (SPECIAL ISSUE), pp. 73–81, 2011, [Online]. Available: https://sid.ir/paper/72737/en

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