| Extraction of Edible Soybean Oil using Ultrasound Waves Technology |
| Paper ID : 1023-NICAME1402 |
| Authors: |
|
Reza Kazemi Rashid *1, fatemeh Ahrabi2, Hossein Ghaffari setoubadi3 1Master's degree in biosystem mechanical engineering, Tabriz University 2Department of Biosystem Mechanics Engineering, Faculty of Agriculture, Urmia University 3Assistant Professor, Department of Biosystem Mechanical Engineering, Tabriz University |
| Abstract: |
| Soybean is an annual plant that has fruits similar to beans. After water, the main ingredients of soy are protein, carbohydrates and fat. Soybean oil is one of the most important oils produced in the world, which due to its abundance, price and quality has made it superior in international and national markets. Research shows that ultrasound pretreatment has a higher extraction efficiency and does not have an adverse effect on the physico-chemical characteristics of soybean oil. The aim of this study is to extract edible soybean oil using ultrasound technology. For this purpose, soybeans were powdered and exposed to ultrasonic waves, and oil extraction was performed using a soxwell. After the end of the extraction time, the remaining solvent in the oil was removed in an oven with a temperature of 45 to 50 degrees Celsius for 2 hours. Then the extraction percentage, chroma, color changes, browning factor and acidity were investigated. According to the obtained results, with the increase of time and power of ultrasound, the percentage of extraction increased and the values obtained for chroma and the amount of browning, in the method of ultrasound waves, showed that there is no statistically significant difference between applied treatments. Also, the highest rate of color change was obtained in the sample treated with 25% ultrasound power and 10 minutes duration, and the lowest rate was obtained in the sample treated with 15% ultrasound power and 20 minutes duration. |
| Keywords: |
| Extraction, soybean oil, ultrasound |
| Status : Paper Accepted (Poster Presentation) |
