Application of Osmotic Dehydration and Ultrasound to Enhance Hazelnut Oil Extraction
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Application of Osmotic Dehydration and Ultrasound to Enhance Hazelnut Oil Extraction Chin Hong Geow 1 & Mei Ching Tan 1
&
Swee Pin Yeap 1 & Nyuk Ling Chin 2
Received: 31 March 2020 / Accepted: 15 October 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Hazelnut oil is a valuable product which can be used in various applications not limited to food processing, cosmetic product, and pharmaceutical industry. Traditionally, heating process is used to remove the moisture in various nuts and seeds prior to oil extraction stage in the industry which is relatively energy consuming. In this study, osmotic dehydration which is normally used as a pretreatment in fruit dehydration process was applied as a low-energy moisture removal method during the ultrasoundassisted extraction of oil from hazelnut. The effects of ultrasound amplitude, concentration of osmotic solution, and dehydration time on the yield and characteristics of hazelnut oil obtained were investigated in this study. Concentration of osmotic solution and dehydration time showed more significant effects on water removal as compared with ultrasound amplitude. Higher oil yield of 93% was achieved with the introduction of osmotic dehydration as pretreatment without negative impacts on quality of oil as compared with 88% oil yield in extraction without dehydration aid. The values for quality of oil obtained were in the range of 25– 40 g/100 g oil, 0.5–1.1 g/100 g oil, and 2–6 mEq/kg for iodine, free fatty acid, and peroxide values, respectively. All the values were in the range of edible oil standard. Therefore, osmotic dehydration is a promising pretreatment method to enhance oil yield during extraction process in food industry. Keywords Ultrasound . Osmotic dehydration . Hexane . Solvent extraction . Hazelnut
Introduction Most edible oils are obtained from seeds, beans, or nuts such as soybean, rapeseed, peanut, almond, and cashew nut which generally consist of two valuable products, i.e., fatty oil and protein-rich meal (Gunstone 2011). Seed oils such as rapeseed oil, sunflower oil, and cottonseed oil are achieved by extraction with hexane or pressing (Gunstone 2011). Various techniques had been used in previous research for oil extraction such as soybean oil extraction using ethanol (Dagostin et al. 2015), peanut oil extraction with enzymatic action (Zhang 2004), and almond oil extraction by supercritical carbon dioxide (Marrone et al. 1998). Nut is also one of the important * Mei Ching Tan [email protected] 1
Department of Chemical and Petroleum Engineering, Faculty of Engineering, Technology and Built Environment, UCSI University, 56000 Cheras, Kuala Lumpur, Malaysia
2
Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43000 UPM Serdang, Selangor, Malaysia
sources of oil (Ozdemir and Akinci 2004). Frequent consumption of nuts is associated with favorable plasma lipid profiles and reduced risk of coronary heart disease (Köksal et al. 2006). Hazelnut is one of the nut
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