| Design, construction and performance evaluation of oil extraction system from egg yolk |
| Paper ID : 1065-NICAME1402 |
| Authors: |
|
Hossein Hosseinzadeh *1, arash mohebbi1, aref mardani karani1, hadi almasi2 1Department of bio system mechanical engineering, School of agriculture, Urmia university, Urmia, Iran 2Department of food industry machinery engineering, School of agriculture, Urmia university, Urmia, Iran |
| Abstract: |
| Considering the nutritional and therapeutic properties of egg and egg yolk, in this research, different methods of egg yolk oil extraction were studied and the advantages and disadvantages of each extraction method were investigated. Finally, yolk oil extracted by cooking method was evaluated in terms of therapeutic properties and economic advantage. In order to check the quality of extracted oil in different extraction conditions, including temperature conditions and heating time, a system for extracting egg yolk oil by cooking method was designed and built. In order to investigate the effect of temperature levels and duration of heating on oil samples, parameters of color, odor, oil peroxide number and oil acid number were measured and tests related to each of the quality parameters were carried out. According to the obtained results, differences in the quality of the extracted oil samples were observed so that increasing the values of temperature levels and duration of heating caused an increase in peroxide number and acid number. Also, with the increase of the experimental levels, the color of the samples became darker and the smell of the samples became more unpleasant. But these differences did not have a significant and tangible effect on the marketability of the product. |
| Keywords: |
| oil extraction, evaluation, design, manufacture, egg yolk oil |
| Status : Paper Accepted (Poster Presentation) |
