Determining processing parameters to develop an oleoresin extractor for Thai red chilli
1995
Rao, Shrinivas M. | Ilangantileke, G. Sarath | Athapol Noomhorm (Asian Inst. of Technology, Bangkok (Thailand). Agriculture and Food Engineering Program)
Study was conducted to determine processing parameters effecting oleoresin yield extracted from red chilli and to construct an oleoresin extractor on the basis of the information obtained. Effect of extraction temperature, extraction time, commercial solvents and product condition on the oleoresin yield was studied. Commercial ethanol was found to yield a higher oleoresin content than commercial acetone as a solvent in extracting oleoresin from Thai red chilli. Investigation on the effect of product condition (fresh chilli) on the pigment yield, indicated that moisture contents of 83 percent and 11 percent yielded 0.64 g and 0.24 g of oleoresin per unit g of dry matter sample, respectively. A pilot oleoresin extractor was designed and fabricated based on optimum process conditions of extraction obtained. A 15 percent extraction of oleoresin was obtained in the extraction using commercial ethanol as the solvent.
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Эту запись предоставил Kasetsart University