EFFECT OF ENZYMATIC TREATMENT ON OIL RECOVERY USING MECHANICAL EXPRESSION FROM MUSTARD SEEDS
| dc.contributor.advisor | A.K. Singh | |
| dc.contributor.author | Pawanpreet Singh Grewal | |
| dc.date.accessioned | 2017-07-12T07:18:47Z | |
| dc.date.available | 2017-07-12T07:18:47Z | |
| dc.date.issued | 2011 | |
| dc.description.abstract | The experiments were carried out with the objectives to determine various engineering characteristics and determining the operational parameters for better recovery of oil from two varieties of Mustard seed i.e. PBR-91 and RLC-1. The experiments were designed using response surface methodology for making various combinations of moisture content (6, 9, 12, 15 and 18%w.b.), heating time (2,4,6, 8 and 10 min), heating temperature (40,60,80,100 and 120°C) and enzyme concentration (1, 2, 3, 4 and 5%) and the experiments were conducted using single chamber oil expeller. The quality of oil was determined using acid number and peroxide value. The effect of independent variables i.e. moisture content, enzyme concentration and heating temperature on oil yield and residual oil in cake of PBR-91 and RLC-1 variety were found significant however the effect of the heating time was found non-significant in both the varieties. The highest amount of oil yield is 32.30% at 9% moisture, 4% moisture content, 60°C heating temperature and 8 minute heating time for PBR-91 and 32.09% for RLC-1 at 9% moisture content, 60°C heating temperature and 8 minute heating time. There is 8% increase in the yield of the oil for PBR-91 extracted at optimum level of parameters whereas in RLC-1 there is 8.89% increase in the oil yield compared to untreated seeds. Flow behaviour of oil was studied at different temperatures ( 10, 20, 30, 40 and 50°C) and different moisture level (6, 9, 12, 15 and 18%) at constant shear rate 15 S-1 showed decreasing trend of viscosity with increase in temperature.The flow behaviour of the samples were predicted by the values of consistency coefficient and flow behavoiur index. The range for consistency of oil was found to be 1.32 to 90.12 (PBR-91) and1.13 to 65.12 (RLC-1) for Power law model where as in Casson model it was 4.14 to 24.2 (PBR-91) and 3.12 to 17.3 (RLC-1). The flow behaviour index of PBR-91 ranged from -0.68 to0.94 whereas it varied from 0.18 to 0.96 for RLC-1 in Power law model . The range of yield stress was found to be 4.37 to 432 (PBR-91) and 2.1 to 400.1 (RLC-1) for Casson model. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810025091 | |
| dc.keywords | Keywords: Mustard seed, oil expression, moisture content, heating time, heating temperature, enzyme concentration and oil yield | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | PAU Ludhiana | en_US |
| dc.sub | Processing and Food Engineering | en_US |
| dc.subject | null | en_US |
| dc.theme | MUSTARD SEEDS | en_US |
| dc.these.type | M.Tech. | en_US |
| dc.title | EFFECT OF ENZYMATIC TREATMENT ON OIL RECOVERY USING MECHANICAL EXPRESSION FROM MUSTARD SEEDS | en_US |
| dc.type | Thesis | en_US |