The evaluation of extraction of some nut oils using screw pressing

Authors

  • Vladimí­r Mašán Mendel University in Brno, Faculty of Horticulture, Department of Horticultural Machinery, Valtická 337, 69144 Lednice, Czech Republic, Tel.: +420519367370 https://orcid.org/0000-0002-3791-4354
  • Lukáš Vaštík Mendel University in Brno, Faculty of Horticulture, Department of Horticultural Machinery, Valtická 337, 691 44 Lednice, Czech Republic, Tel.: +421918 776 881
  • Patrik Burg Mendel University in Brno, Faculty of Horticulture, Department of Horticultural Machinery, Valtická 337, 69144 Lednice, Czech Republic, Tel.: +420519367373 https://orcid.org/0000-0003-4866-6963
  • Radek Sotolář Mendel University in Brno, Faculty of Horticulture, Department of Viticulture and Enology, Valtická, 337, 691 44, Lednice, Czech Republic, Tel.: +420737588896
  • Miroslav Macák Slovak University of Agriculture, Faculty of Engineering, Department of Machines and Production Biosystems, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421376414798

DOI:

https://doi.org/10.5219/1379

Keywords:

pressing time, oil yield, sediment yield, Soxhlet extraction, cake oil residue

Abstract

Today's consumers prefer low-sugar, low-calorie, natural, and so-called safe products. These trends are also reflected in nuts products and groceries. Globally, the European Union is the largest importing market of edible nuts. Considering the increasing demand for new sources of food, the importance becomes the efficiency of production. This study evaluates the influence of rotation speed in the extraction of almond nut, walnut, hazelnut, cashew nut, and peanut oils using screw pressing. In tested samples, the oil content was on average between 69.14 ±0.79% (walnut) and 46.7 ±1.45% (peanut). From the pressing of oils, it is seen that the oil yield decreased when pressing speed increased (from 30 rpm to 90 rpm, for example in walnut from 0.36 kg to 0.16 kg.h-1) and that the oil sediment yield increased when speed increased (for example in hazelnut nut from 8.51% to 17.37%). The highest amount of oil yields had hazelnut with 3.03 ±0.05 kg.h-1, then walnut with 2.05 ±0.02 kg.h-1, almond nut with 2.34 ±0.05 kg.h-1, peanut with 2.15 ±0.01 kg.h-1, and finally cashew nut with
2.07 ±0.03 kg.h-1.

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Published

2020-09-28

How to Cite

Mašán, V., Vaštík, L., Burg, P., Sotolář, R., & Macák, M. (2020). The evaluation of extraction of some nut oils using screw pressing. Potravinarstvo Slovak Journal of Food Sciences, 14, 847–853. https://doi.org/10.5219/1379