Ketenoglu Onur
Cankiri Karatekin University, Department of Food Engineering Campus of Uluyazi.
J Oleo Sci. 2020 Jun 4;69(6):585-595. doi: 10.5650/jos.ess19309. Epub 2020 May 14.
The extraction of peanut oil was investigated using the combination of ultrasound and heat application, which is known as a novel technology called thermosonication. The study was set up using the Box-Behnken design and the models based on quadratic equations were established. The effects of extraction time (4-12 min), extraction temperature (40-60°C), solvent-to-solid ratio (SSR) (3:1-9:1)(v/w) and ultrasound power (60-100%) on the extraction yield and the oleic acid concentration of extracted oils were investigated. Results showed that the extraction yield was primarily affected by the extraction temperature and SSR. The average maximum yield of 39.93% was achieved when variables were set to 12 min of time, 50°C of temperature, 9:1(v/w) of SSR and 80% of ultrasound power. Thermosonication did not significantly affect the fatty acid composition. Since it was targeted to determine an optimum point where the maximum extraction yield and oleic acid concentration were obtained, a multiobjective optimization was performed. The optimum thermosonication conditions were determined as 4 min of time, 60°C of temperature, 9:1(v/w) of SSR and 100% of power with a maximum extraction yield of 39.86%. Also, the oleic acid concentration was determined as 63.51% in this optimum condition.
采用超声与加热相结合的方法对花生油提取进行了研究，这种方法被称为一种名为热超声处理的新技术。该研究采用Box-Behnken设计进行，并建立了基于二次方程的模型。考察了提取时间（4 - 12分钟）、提取温度（40 - 60℃）、溶剂与固体比（SSR）（3:1 - 9:1）（v/w）和超声功率（60 - 100%）对提取率和提取油中油酸浓度的影响。结果表明，提取率主要受提取温度和SSR的影响。当变量设置为12分钟时间、50℃温度、9:1（v/w）的SSR和80%的超声功率时，平均最大提取率达到39.93%。热超声处理对脂肪酸组成没有显著影响。由于目标是确定获得最大提取率和油酸浓度的最佳点，因此进行了多目标优化。确定最佳热超声处理条件为4分钟时间、60℃温度、9:1（v/w）的SSR和100%的功率，最大提取率为39.86%。此外，在此最佳条件下，油酸浓度测定为63.51%。
