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Pecan Kernel Breakage and Oil Extracted by Supercritical CO 2 as Affected by Moisture Content
Author(s) -
Li M.,
Bellmer D. D.,
Brusewitz G. H.
Publication year - 1999
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1999.tb12287.x
Subject(s) - breakage , moisture , water content , supercritical fluid , extraction (chemistry) , environmental science , volume (thermodynamics) , chemistry , materials science , chromatography , composite material , geotechnical engineering , geology , organic chemistry , thermodynamics , physics
During supercritical CO 2 extraction of oil from pecans, kernel breakage frequently occurs when the depressurization time is short. The purpose of this study was to investigate the effects of initial moisture content of pecan kernels and moisture equilibration time on pecan breakage and oil recovery when extracting with supercritical CO 2 . Initial pecan moisture content, adjusted to 3.5% to 11.0%, had a significant effect on breakage when using a short depressurization time. With higher pecan moisture, less kernel breakage occurred. Increasing moisture equilibration time from 1 to 48 h reduced kernel breakage and produced an average of 30% more oil during extraction. Moisture content did not significantly affect the amount of oil extracted.