Determination of oil point pressure for melon seeds
2010
TUNDE-AKINTUNDE, T.Y.
The oil point pressure of melon seed oil at different processing conditions, i.e., preheating moisture content (6.6, 8.3, 10.0 and 12.0% wet basis [w.b.]), heating temperature (70, 85, 100 and 115C) and heating time (15, 20, 25 and 30 min), was determined. The postheating moisture content increased with an increase in preheating moisture content and decrease in heating temperature and time. The oil point pressure obtained varied from 0.84 MPa for a moisture content of 6.6% (w.b.) heated for 30 min at 100C to 2.05 MPa for a moisture content of 12.0% (w.b.) heated for 15 min at 70C. The oil point pressure increased with increase in preheating moisture content and decreased as the heating temperature and time increased from 70 to 100C and from 15 to 25 min, respectively. A further increase in heating temperature to 115C and heating time to 30 min, however, increased the oil point. Melon seeds are one of the commonly available oilseeds with a high oil content, and their high oil content makes them valuable for oil production. The optimization of the expression process through the identification of the oil point pressure of melon seeds is necessary for the effectiveness/efficiency of the process. The maximum oil point pressure (2.05 MPa) was obtained from the lowest value of heating temperature (70C) and time (15 min) and the highest moisture content (12.0% wet basis), while the minimum value (0.84 MPa) was from high heating temperatures and time and the lowest preheating moisture content. These indicate that reduced heat treatment of melon seeds increases the pressure required for expression, thus reducing process efficiency and increasing production cost.
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