Effect of screw press extraction process parameters on pistachio oil recovery and quality.

FANTINO VALERIA; BODOIRA ROMINA; PENCI MARÍA CECILIA; PABLO RIBOTTA; MARTINEZ MARCELA

GRASAS Y ACEITES

INST GRASA SUS DERIVADOS

Año: 2020 vol. 71

0017-3495

p class="Default" style="text-align: justify;">Pistachionuts have high economical and nutritional value mainly due to their high oilcontent (50 %) composed mainly by mono- and di-unsaturated fatty acids. Box-Behnkenexperimental designs were performed for optimization oil extraction by responsesurface analysis. The independent variables considered were seed moisturecontent (SMC), restriction die (RD), screw press speed (PS) and pressingtemperature (PT), while the response variables measured were oil recovery (OR),fine solids content in oil (FSC), oil remained in cake (OC) and parametersrelated with oil quality (acidity, peroxide value, K232, K270,  and pigments content). Since chemical qualityof pistachio nuts oil pressed at different conditions was not affected, theresponse was optimized to maximize OR under two pressing temperatures. T