Effects of Heating Temperature, Water Volume and Extraction Time on the Oil Yield from Cashew (<i>Anarcardium Occidentale</i>) Kernel

Yusuf K. A.; Oladipo Ajayi; Okoduwa Abraham

doi:doi:10.11648/j.ijfet.20170101.14

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Effects of Heating Temperature, Water Volume and Extraction Time on the Oil Yield from Cashew (Anarcardium Occidentale) Kernel

Yusuf K. A., Oladipo Ajayi, Okoduwa Abraham

Published in International Journal of Food Engineering and Technology (Volume 1, Issue 1)

Received: 3 June 2017 Accepted: 28 June 2017 Published: 25 July 2017

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Abstract

Research have revealed that common edible vegetable oils except cashew kernel oil contains cholesterol which couldleads to chest pain, heart attack and bloody stood if not well managed. Despite this fact, there is no much attention on cashew kernel oil for domestic purpose. In this study, the effects of processing parameters affecting the oil yield from cashew kernel were investigated. The extraction analysis of the oil was carried out using a screw press developed in the processing laboratory of Agricultural and Bio-Environmental Engineering Department, AuchiPolytechnic, Auchi. The parameters considered were the heating temperature, added water volume (AWV), and extraction time. Thestudy was considered as a 4×3×3×3 factorial experiment with four levels of heating temperatures (80,90,100 and 110°C), three levels of AWV (7,8, and 9% of the sample) and three levels of extraction time (10, 12 and 15minutes) at each three replications using a Randomized Complete Block Design (RCBD) with water volume as a blocking factor. The data obtained was subjected to statistical analysis using SPSS20.0 software and the study result established that the heating temperature, water volume and extraction time has significant effects on the oil yield rate from cashew kernel and the heating temperature of 100°C produces the optimum oil yield of 42.2% at an average extraction time of 12 minutes and 9% water volume at 0.05 confidence limit.

Published in	International Journal of Food Engineering and Technology (Volume 1, Issue 1)
DOI	10.11648/j.ijfet.20170101.14
Page(s)	30-34
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Cashew Kernel, Oil Yield, Heating Temperature, Water Volume, Extraction Time

References

[1]	Abitogun, A. S., and borokini, F. B. (2009). Physicochemical Parameter and Fatty Acid Composition of Cashew Nut (anacardiumoccidentale) Oil. Journal of research national development.
[2]	Achal (2002) Cashew: Nutriction and Medical Value. Colarado State University pp: 159-165.
[3]	Akinwale, T. O. (2000) Cashew Apple Juice: its use in Fortifying the Nutritional Quality of Some Tropical Fruits. Eur Food Res Technology.
[4]	Aremun, M. O. and Akinwumi, O. D. (2014). Extraction, Composition and Physicochemical Characteristics of Cashew (Anarcadiumoccidentale) Nut Reject Oil. Asian Journal of Applied Science and Engineering, pp33-40.
[5]	Fry, J. (2001). The World’s Oil and Fat Needs in 21^st Century: Lesson from 20^th Century, Lecture Presented at the Oils and Fats Group of the Society of Chemical Industry, Hull, England.
[6]	Kartika, I. A, Pontalier P. Y and Rigal, L (2010). Twin-screw extruder for oil processing of sunflower seeds: Thermo mechanical pressing and solvent extraction in a single step”, in Industrial Crops and Products, vol. 32, no. 3, Nov., pp. 297-304.
[7]	Lamarque, A., A. L., Maestri, D. M. and Guzman, C. A. (1997). Proxima, fatty acid and sterolcompositions of aboriginal peanut (Archishypogaea L.) seed from Bolivia. Journal of science food & agriculture, 73, 249-356.
[8]	Winter hatter, P., Mearse, H., and Dekker, E. D. (1991). Fruit and volatile compound in foods and beverages new York pp 389-409.
[9]	Sahena F., Zaidul I. S. M., Jinap S., Karim A. A., Abbas K. A., Norulaini N. A. N., Omar A. K. M., (2009) Application of supercritical CO2 in lipid extraction, A review, Journal of Food Engineering, 95, 240–253.
[10]	Sovová, H, Kučera, J and Jež, J (1994). Rate of the vegetable oil extraction with supercritical CO2 - II. Extraction of grape oil”, in Chemical Engineering Science, vol. 49, no. 3, pp. 415- 420.

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APA Style

Yusuf K. A., Oladipo Ajayi, Okoduwa Abraham. (2017). Effects of Heating Temperature, Water Volume and Extraction Time on the Oil Yield from Cashew (Anarcardium Occidentale) Kernel. International Journal of Food Engineering and Technology, 1(1), 30-34. https://doi.org/10.11648/j.ijfet.20170101.14

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ACS Style

Yusuf K. A.; Oladipo Ajayi; Okoduwa Abraham. Effects of Heating Temperature, Water Volume and Extraction Time on the Oil Yield from Cashew (Anarcardium Occidentale) Kernel. Int. J. Food Eng. Technol. 2017, 1(1), 30-34. doi: 10.11648/j.ijfet.20170101.14

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AMA Style

Yusuf K. A., Oladipo Ajayi, Okoduwa Abraham. Effects of Heating Temperature, Water Volume and Extraction Time on the Oil Yield from Cashew (Anarcardium Occidentale) Kernel. Int J Food Eng Technol. 2017;1(1):30-34. doi: 10.11648/j.ijfet.20170101.14

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@article{10.11648/j.ijfet.20170101.14,
  author = {Yusuf K. A. and Oladipo Ajayi and Okoduwa Abraham},
  title = {Effects of Heating Temperature, Water Volume and Extraction Time on the Oil Yield from Cashew (Anarcardium Occidentale) Kernel},
  journal = {International Journal of Food Engineering and Technology},
  volume = {1},
  number = {1},
  pages = {30-34},
  doi = {10.11648/j.ijfet.20170101.14},
  url = {https://doi.org/10.11648/j.ijfet.20170101.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20170101.14},
  abstract = {Research have revealed that common edible vegetable oils except cashew kernel oil contains cholesterol which couldleads to chest pain, heart attack and bloody stood if not well managed. Despite this fact, there is no much attention on cashew kernel oil for domestic purpose. In this study, the effects of processing parameters affecting the oil yield from cashew kernel were investigated. The extraction analysis of the oil was carried out using a screw press developed in the processing laboratory of Agricultural and Bio-Environmental Engineering Department, AuchiPolytechnic, Auchi. The parameters considered were the heating temperature, added water volume (AWV), and extraction time. Thestudy was considered as a 4×3×3×3 factorial experiment with four levels of heating temperatures (80,90,100 and 110°C), three levels of AWV (7,8, and 9% of the sample) and three levels of extraction time (10, 12 and 15minutes) at each three replications using a Randomized Complete Block Design (RCBD) with water volume as a blocking factor. The data obtained was subjected to statistical analysis using SPSS20.0 software and the study result established that the heating temperature, water volume and extraction time has significant effects on the oil yield rate from cashew kernel and the heating temperature of 100°C produces the optimum oil yield of 42.2% at an average extraction time of 12 minutes and 9% water volume at 0.05 confidence limit.},
 year = {2017}
}

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TY  - JOUR
T1  - Effects of Heating Temperature, Water Volume and Extraction Time on the Oil Yield from Cashew (Anarcardium Occidentale) Kernel
AU  - Yusuf K. A.
AU  - Oladipo Ajayi
AU  - Okoduwa Abraham
Y1  - 2017/07/25
PY  - 2017
N1  - https://doi.org/10.11648/j.ijfet.20170101.14
DO  - 10.11648/j.ijfet.20170101.14
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 30
EP  - 34
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20170101.14
AB  - Research have revealed that common edible vegetable oils except cashew kernel oil contains cholesterol which couldleads to chest pain, heart attack and bloody stood if not well managed. Despite this fact, there is no much attention on cashew kernel oil for domestic purpose. In this study, the effects of processing parameters affecting the oil yield from cashew kernel were investigated. The extraction analysis of the oil was carried out using a screw press developed in the processing laboratory of Agricultural and Bio-Environmental Engineering Department, AuchiPolytechnic, Auchi. The parameters considered were the heating temperature, added water volume (AWV), and extraction time. Thestudy was considered as a 4×3×3×3 factorial experiment with four levels of heating temperatures (80,90,100 and 110°C), three levels of AWV (7,8, and 9% of the sample) and three levels of extraction time (10, 12 and 15minutes) at each three replications using a Randomized Complete Block Design (RCBD) with water volume as a blocking factor. The data obtained was subjected to statistical analysis using SPSS20.0 software and the study result established that the heating temperature, water volume and extraction time has significant effects on the oil yield rate from cashew kernel and the heating temperature of 100°C produces the optimum oil yield of 42.2% at an average extraction time of 12 minutes and 9% water volume at 0.05 confidence limit.
VL  - 1
IS  - 1
ER  -

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Author Information

Yusuf K. A.

Department of Agricultural and Bio-environmental Engineering Technology, Auchi Polytechnic, Auchi, Nigeria
Oladipo Ajayi

Department of Agricultural and Bio-environmental Engineering Technology, Auchi Polytechnic, Auchi, Nigeria
Okoduwa Abraham

Department of Agricultural and Bio-environmental Engineering Technology, Auchi Polytechnic, Auchi, Nigeria

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APA Style

Yusuf K. A., Oladipo Ajayi, Okoduwa Abraham. (2017). Effects of Heating Temperature, Water Volume and Extraction Time on the Oil Yield from Cashew (Anarcardium Occidentale) Kernel. International Journal of Food Engineering and Technology, 1(1), 30-34. https://doi.org/10.11648/j.ijfet.20170101.14

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ACS Style

Yusuf K. A.; Oladipo Ajayi; Okoduwa Abraham. Effects of Heating Temperature, Water Volume and Extraction Time on the Oil Yield from Cashew (Anarcardium Occidentale) Kernel. Int. J. Food Eng. Technol. 2017, 1(1), 30-34. doi: 10.11648/j.ijfet.20170101.14

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AMA Style

Yusuf K. A., Oladipo Ajayi, Okoduwa Abraham. Effects of Heating Temperature, Water Volume and Extraction Time on the Oil Yield from Cashew (Anarcardium Occidentale) Kernel. Int J Food Eng Technol. 2017;1(1):30-34. doi: 10.11648/j.ijfet.20170101.14

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@article{10.11648/j.ijfet.20170101.14,
  author = {Yusuf K. A. and Oladipo Ajayi and Okoduwa Abraham},
  title = {Effects of Heating Temperature, Water Volume and Extraction Time on the Oil Yield from Cashew (Anarcardium Occidentale) Kernel},
  journal = {International Journal of Food Engineering and Technology},
  volume = {1},
  number = {1},
  pages = {30-34},
  doi = {10.11648/j.ijfet.20170101.14},
  url = {https://doi.org/10.11648/j.ijfet.20170101.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20170101.14},
  abstract = {Research have revealed that common edible vegetable oils except cashew kernel oil contains cholesterol which couldleads to chest pain, heart attack and bloody stood if not well managed. Despite this fact, there is no much attention on cashew kernel oil for domestic purpose. In this study, the effects of processing parameters affecting the oil yield from cashew kernel were investigated. The extraction analysis of the oil was carried out using a screw press developed in the processing laboratory of Agricultural and Bio-Environmental Engineering Department, AuchiPolytechnic, Auchi. The parameters considered were the heating temperature, added water volume (AWV), and extraction time. Thestudy was considered as a 4×3×3×3 factorial experiment with four levels of heating temperatures (80,90,100 and 110°C), three levels of AWV (7,8, and 9% of the sample) and three levels of extraction time (10, 12 and 15minutes) at each three replications using a Randomized Complete Block Design (RCBD) with water volume as a blocking factor. The data obtained was subjected to statistical analysis using SPSS20.0 software and the study result established that the heating temperature, water volume and extraction time has significant effects on the oil yield rate from cashew kernel and the heating temperature of 100°C produces the optimum oil yield of 42.2% at an average extraction time of 12 minutes and 9% water volume at 0.05 confidence limit.},
 year = {2017}
}

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TY  - JOUR
T1  - Effects of Heating Temperature, Water Volume and Extraction Time on the Oil Yield from Cashew (Anarcardium Occidentale) Kernel
AU  - Yusuf K. A.
AU  - Oladipo Ajayi
AU  - Okoduwa Abraham
Y1  - 2017/07/25
PY  - 2017
N1  - https://doi.org/10.11648/j.ijfet.20170101.14
DO  - 10.11648/j.ijfet.20170101.14
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 30
EP  - 34
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20170101.14
AB  - Research have revealed that common edible vegetable oils except cashew kernel oil contains cholesterol which couldleads to chest pain, heart attack and bloody stood if not well managed. Despite this fact, there is no much attention on cashew kernel oil for domestic purpose. In this study, the effects of processing parameters affecting the oil yield from cashew kernel were investigated. The extraction analysis of the oil was carried out using a screw press developed in the processing laboratory of Agricultural and Bio-Environmental Engineering Department, AuchiPolytechnic, Auchi. The parameters considered were the heating temperature, added water volume (AWV), and extraction time. Thestudy was considered as a 4×3×3×3 factorial experiment with four levels of heating temperatures (80,90,100 and 110°C), three levels of AWV (7,8, and 9% of the sample) and three levels of extraction time (10, 12 and 15minutes) at each three replications using a Randomized Complete Block Design (RCBD) with water volume as a blocking factor. The data obtained was subjected to statistical analysis using SPSS20.0 software and the study result established that the heating temperature, water volume and extraction time has significant effects on the oil yield rate from cashew kernel and the heating temperature of 100°C produces the optimum oil yield of 42.2% at an average extraction time of 12 minutes and 9% water volume at 0.05 confidence limit.
VL  - 1
IS  - 1
ER  -

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