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Effect of infrared-assisted spouted bed drying of flaxseed on the quality characteristics of its oil extracted by different methods.
J Sci Food Agric. 2020 Jan 15; 100(1):74-80.JS

Abstract

BACKGROUND

Infrared (IR)-assisted spouted bed drying (SBD) has emerged as a potential alternative to the traditional hot air drying for heat sensitive components. The aim of this study was to investigate effect of IR-assisted SBD and application of cold press (CP), solvent extraction (SE) and ultrasound assisted extraction (UAE) on the quality of flaxseed oil. SBD and IR-assisted SBD were performed at air temperatures of 40, 60, 80 °C and their effects on the drying rate, fatty acids composition and oil peroxide and acid values were evaluated. Quality of oil extracted from the dried flaxseeds by CP, SE and UAE methods was then evaluated.

RESULTS

Increasing air temperature in the presence of IR increased the drying rate. The peroxide values (PVs) of IR-SBD samples were higher than those of SBD at the same temperature. IR treatment did not notably change the composition of fatty acids in flaxseed oil, except in linoleic acid content. UAE gave higher extraction yield than CP and SE methods. UAE yielded an oil with higher percentage of saturated fatty acids, whereas the percentage of omega-3 and omega-6 fatty acids was higher in the CP method. The oil extracted by CP exhibited lower levels of PV (0.516 meq O2 /kg oil) and acid value (1.36%), as compared to oils extracted by SE and UAE methods.

CONCLUSION

Both UAE and conventional methods did not significantly influence the composition of fatty acids in the extracted oils. Nonetheless, the CP method yielded an oil with a high percentage of omega-3 and omega-6 fatty acids. © 2019 Society of Chemical Industry.

Authors+Show Affiliations

Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, Iran.Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, Iran.Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, Iran. Food and Drug Safety Research Center, Health Management and Safety Promotion Research Institute, Tabriz University of Medical Sciences, Tabriz, Iran.Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran.

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

31435945

Citation

Dehghan-Manshadi, Afsaneh, et al. "Effect of Infrared-assisted Spouted Bed Drying of Flaxseed On the Quality Characteristics of Its Oil Extracted By Different Methods." Journal of the Science of Food and Agriculture, vol. 100, no. 1, 2020, pp. 74-80.
Dehghan-Manshadi A, Peighambardoust SH, Azadmard-Damirchi S, et al. Effect of infrared-assisted spouted bed drying of flaxseed on the quality characteristics of its oil extracted by different methods. J Sci Food Agric. 2020;100(1):74-80.
Dehghan-Manshadi, A., Peighambardoust, S. H., Azadmard-Damirchi, S., & Niakousari, M. (2020). Effect of infrared-assisted spouted bed drying of flaxseed on the quality characteristics of its oil extracted by different methods. Journal of the Science of Food and Agriculture, 100(1), 74-80. https://doi.org/10.1002/jsfa.9995
Dehghan-Manshadi A, et al. Effect of Infrared-assisted Spouted Bed Drying of Flaxseed On the Quality Characteristics of Its Oil Extracted By Different Methods. J Sci Food Agric. 2020 Jan 15;100(1):74-80. PubMed PMID: 31435945.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of infrared-assisted spouted bed drying of flaxseed on the quality characteristics of its oil extracted by different methods. AU - Dehghan-Manshadi,Afsaneh, AU - Peighambardoust,Seyed Hadi, AU - Azadmard-Damirchi,Sodeif, AU - Niakousari,Mehrdad, Y1 - 2019/10/08/ PY - 2019/05/23/received PY - 2019/08/13/revised PY - 2019/08/14/accepted PY - 2019/8/23/pubmed PY - 2019/12/18/medline PY - 2019/8/23/entrez KW - flaxseed oil KW - infrared radiation KW - oil extraction KW - spouted bed drying KW - ultrasonic assisted extraction SP - 74 EP - 80 JF - Journal of the science of food and agriculture JO - J. Sci. Food Agric. VL - 100 IS - 1 N2 - BACKGROUND: Infrared (IR)-assisted spouted bed drying (SBD) has emerged as a potential alternative to the traditional hot air drying for heat sensitive components. The aim of this study was to investigate effect of IR-assisted SBD and application of cold press (CP), solvent extraction (SE) and ultrasound assisted extraction (UAE) on the quality of flaxseed oil. SBD and IR-assisted SBD were performed at air temperatures of 40, 60, 80 °C and their effects on the drying rate, fatty acids composition and oil peroxide and acid values were evaluated. Quality of oil extracted from the dried flaxseeds by CP, SE and UAE methods was then evaluated. RESULTS: Increasing air temperature in the presence of IR increased the drying rate. The peroxide values (PVs) of IR-SBD samples were higher than those of SBD at the same temperature. IR treatment did not notably change the composition of fatty acids in flaxseed oil, except in linoleic acid content. UAE gave higher extraction yield than CP and SE methods. UAE yielded an oil with higher percentage of saturated fatty acids, whereas the percentage of omega-3 and omega-6 fatty acids was higher in the CP method. The oil extracted by CP exhibited lower levels of PV (0.516 meq O2 /kg oil) and acid value (1.36%), as compared to oils extracted by SE and UAE methods. CONCLUSION: Both UAE and conventional methods did not significantly influence the composition of fatty acids in the extracted oils. Nonetheless, the CP method yielded an oil with a high percentage of omega-3 and omega-6 fatty acids. © 2019 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/31435945/Effect_of_infrared_assisted_spouted_bed_drying_of_flaxseed_on_the_quality_characteristics_of_its_oil_extracted_by_different_methods_ L2 - https://doi.org/10.1002/jsfa.9995 DB - PRIME DP - Unbound Medicine ER -