National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The study aims to optimize the different parameters for enhancing cashew oil recovery, employing a two-level full factorial design methodology. Various combinations of particle size, roasting temperature, roasting time, and pressing time were experimented with, utilizing a hydraulic expeller. Significant effects of particle size, roasting temperature, and pressing time on oil yield were observed. The optimal conditions identified for maximum oil yield were a particle size of 2 mm, roasting temperature of 110°C, roasting time of 6 minutes, and pressing time of 10 minutes, resulting in an oil yield of 31.21%. Physicochemical analysis revealed a peroxide index content of 10.1 ± 0.00 meq O2/kg, saponification value of 187.69 ± 12.95 mg KOH/g of oil, and iodine index of 97.98 ± 5.02 gI2/100 g. Regarding the fatty acid profile, oleic acid predominated at 57.50 ± 1.17%, followed by linoleic acid at 23.75 ± 0.57%. Linolenic acid and palmitoleic acid were found in trace amounts at 0.160 ± 0.07% and 0.47 ± 0.09%, respectively. In conclusion, the chemical analysis suggests that cashew kernel oil is a highly desirable extra virgin edible oil suitable for applications in the food and cosmetic industries.
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