Open AccessOil extraction and cake bromatological properties of crambe (Crambe abyssinica) are affected by extraction at different temperatures and rotation speeds
Author(s) -
Cristiano Fernando Lewandoski,
Reginaldo Ferreira Santos,
Doglas Bassegio,
Samuel Nelson Melegari de Souza,
Jair Antônio Cruz Siqueira,
Diane Maschio de Souza,
Leonardo Silva Reis,
Paulo Lima Bueno
Publication year - 2021
Publication title -
australian journal of crop science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.304
H-Index - 44
eISSN - 1835-2693
pISSN - 1835-2707
DOI - 10.21475/ajcs.21.15.04.p3054
Subject(s) - crambe , extraction (chemistry) , screw press , rotational speed , chemistry , yield (engineering) , factorial experiment , pulp and paper industry , chromatography , materials science , botany , mathematics , composite material , mechanical engineering , biology , engineering , statistics
Temperature and rotation speed are operational parameters that influence oil screw press efficiency. The objective of this study was to evaluate the oil physicochemical properties, cake bromatological properties, and oil extraction yield from crambe (Crambe abyssinica Hochst) seeds by mechanical pressing at different temperatures and rotation speeds in a mechanical extruder. A 4 × 5 factorial experimental design was employed to determine the effects of these parameters. The experimental design incorporated four temperature ranges (110–120, 120–130, 130–140, and 140–150°C) and five screw rotation speeds (1000, 1200, 1400, 1600, and 1800 rotations per minute, RPM), with four repetitions. The physicochemical properties of the oil and crambe cake, and the cake bromatological properties were affected by extraction at different temperatures and extruder rotation speeds. The oil density and viscosity (quality parameters), and the crambe cake bromatological factors, crude fiber, ash, lipid, and moisture content were found to be higher at extraction temperatures in the 140–150°C range. The maximum oil yield was achieved by extraction at a temperature of 140–150°C and a rotation speed of 1800 RPM. The protein and carbohydrate content of the crambe cake decreased with increasing temperature and rotation speed. The oil yield increased by 56% as temperatures increased from the 110–120°C range to the 140–150°C range, and by 41% when the rotation speed increased from 1000 to 1800 RPM. The screw configuration influenced the crambe and cake properties. These results can be used to determine the appropriate configuration of the screw