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Optimization of conditions for producing high‐quality oil and de‐oiled meal from almond seeds by water
Author(s) -
Fu Shuting,
Wu Wenbiao
Publication year - 2019
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14050
Subject(s) - residual oil , extraction (chemistry) , peroxide value , pulp and paper industry , food science , chemistry , solvent extraction , solvent , edible oil , acid value , water extraction , environmental science , chromatography , organic chemistry , biochemistry , engineering
Concerns over environment, safety, and cost encourage the development of an aqueous process to extract almonds oils. A new method of processing almonds using a small amount of water was established, which recovered 96.32% of oils from the almond seeds with 55.47% crude oil content. The oil produced had 0.12 mg KOH/g acid value and 1.50 mmol/kg peroxide value. The residual oil content in de‐oiled almond meal was 4.38%. No waste water was produced during the aqueous extraction of oils, and the method has a higher recovery rate of oils as compared with high‐temperature pressing and solvent extraction in terms of producing first‐class edible oils. The method developed from this study produced high‐quality de‐oiled meal that could be used for edible purposes without further refinement. Practical applications The established method has the potential of replacing solvent extraction and high‐temperature expressing for extracting almond seed oils. The findings of this study should be useful for guiding the future development of research and practice of almond seeds processing on a commercial scale.