The Effect of Homogenization Pressures on Extraction of Avocado Oil by Wet Method

Basuni Hamzah

《Advance Journal of Food Science and Technology》 5卷12期 (2013/12) Pp. 1666-1668

https://doi.org/10.19026/rjaset.5.3407

摘要

Avocado tree usually planted by people of Indonesia in rural are small in scale. Mostly, in the modern and high scale industry especially company has a large avocado farm the extraction of avocado oil is extracted through vacuum drying in low temperature. However, in rural area avocado tree spread out in small number of tree, so it needs alternative method of avocado oil extraction. In this experiment, wet method of avocado extraction was applied similar to traditional extraction of coconut oil in rural area. Avocado meat was added some water and 0.05% of phosphate acid then homogenization pressure of 7 kg/cm^2, 71 kg/cm^2 and 176 kg/cm^2, then heated at 100°C until the emulsion of water-oil broken down and avocado oil, then, can be separated. Yield and characteristics of avocado oil were determined. The results showed when homogenization pressures increased from 7 kg/cm^2 to 71 kg/cm^2, the yield, Iodine value and Free fatty Acid of avocado oil were also increased, however, when homogenization pressures increased from 71 kg/cm^2 to 176 kg/cm^2 (p＞0.05) there were no significant increased of Yield, Iodine value and Free Fatty Acid of avocado oil.

關鍵字

Acid ； avocado ； emulsion ； homogenization ； vegetable oil ； wet method extraction