Study on impact factors of the ultrasound-assisted enzymatic aqueous extraction of oil from tea seed

doi:10.13386/j.issn1002-0306.2013.06.030

Study on impact factors of the ultrasound-assisted enzymatic aqueous extraction of oil from tea seed[J]. Science and Technology of Food Industry, 2013, (06): 272-274. DOI: 10.13386/j.issn1002-0306.2013.06.030

Citation:

Study on impact factors of the ultrasound-assisted enzymatic aqueous extraction of oil from tea seed

Graphical Abstract

Abstract

Abstract

The present study aimed to evaluate the process of ultrasound-assisted enzymatic aqueous extraction of oil from tea seeds. The optimization procedure was performed on different crushing conditions, ultrasound conditions, and enzymes. The optimized parameters were as follows:crushing particle size 0.600mm, ultrasonic power 400W, ultrasonic temperature 40℃, ultrasonic time 40min. The order of enzyme efficiency was Alcalase 2.4L>Cellulase>Protex 7L>Viscozyme L. Under the above optimum conditions, the free oil extraction rate was 59.23%, and the total oil extraction rate was 94.56%.

FullText(HTML)

References (17)

Supplements (0)

Cited By

Science and Technology of Food Industry

Study on impact factors of the ultrasound-assisted enzymatic aqueous extraction of oil from tea seed

Abstract

Catalog

Export File

Citation

Format

Content