EFFECT OF PROCESSING CONDITIONS ON SOLVENT EXTRACTION OF AMLA (Emblica officinalis) SEED OIL
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Date
2019
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DEPARTMENT OF FOOD PROCESS ENGINEERING VAUGH INSTITUTE OF AGRICULTURAL ENGINEERING & TECHNOLOGY SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE, TECHNOLOGY AND SCIENCES PRAYAGRAJ (ALLAHABAD), (U.P.) INDIA – 211007
Abstract
The present investigation, “Effect of processing conditions on solvent extraction of Amla (Emblica officinalis) Seed Oil” was undertaken with the objectives to extract oil from Amla seed at different temperature and time, the effect of temperature and time on yield of Amla seed oil and quality attribute of Amla seed oil at different temperature and time included parameters:- temperature, time, effect on free fatty acid and acid value.The primary processing of Amla seed before oil extraction include cleaning, cracking and conditioning, these ruptures the oil cells, for efficient extraction. Amla seed oil was extracted using the reagent Petroleum ether in soxhlet method with some of chemical properties for nutritional benefits. The extracted oil had higher yield of 14% at 70 ⁰C in 3.5 hours due to which it could reduces the time and processing of amla seed which decreases the pollution and does not affect the environment. The Free Fatty acid of the amla seed oil tested at different stages was ranges from 21 to 24% and acid value was ranges from 22 to 25 mg/KOH/g. In general the Free Fatty Acid and Acid value is decreases with increase in temperature and time. Although our research shows the change in the chemical characteristics with increase in temperature is low, the rate of change must be monitored because of the likely deterioration of the overall quality of the oil at elevated temperatures.
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M. Tech.
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