• optimizing mechanical oil extraction of peanut in Zambia
  • optimizing mechanical oil extraction of peanut in Zambia
  • optimizing mechanical oil extraction of peanut in Zambia
  • optimizing mechanical oil extraction of peanut in Zambia
  • What methods are used to extract peanut oil?
  • This review elucidates the methods used for extracting peanut oil, including mechanical and chemical processes that have been combined with biological or physical pre-treatment techniques. Their primary goals are to maximize oil extraction and unlock the untapped potential of defatted whole peanuts.
  • Does extraction method and variety affect the composition of peanut oil?
  • Analyzing the study, it can be inferred that extraction method and variety both affect the composition of the peanut oil’s bioactive compounds and antioxidant activity. This information is relevant for extracting peanut oil with a greater level of compounds of industrial interest. View Show abstract
  • Can peanut oil be used to valorize partially Defatted peanut meal (PDPM)?
  • In 2020, Shin et al. extracted oil from peanuts using the cold pressing method and aimed to valorize the partially defatted peanut meal (PDPM) obtained .
  • How does roasting conditioning improve the free oil recovery of peanuts?
  • Roasting conditioning-assisted aqueous ethanol extraction significantly enhanced the free oil recovery of peanuts, the main reasons for which are that roasting conditioning made peanut paste more superfine, the degree of hydration swelling was enhanced, the soluble solids were easier to aggregate, and the granularity of peanut dregs became smaller.
  • Does PDPM extract oil from peanuts?
  • The oil yield was not evaluated in this study, but the researchers were very interested in utilizing the by-product of this extraction (i.e., the meal), knowing that 70 kg of PDPM was recovered out of 100 kg of peanuts .
  • How does RSM optimization affect the oxidative stability of defatted peanuts?
  • Following an RSM optimization, the desirability of the defatted peanuts increased by up to 80%. The physical constraint induced by pressing caused a greater exposure of the remaining oil to oxygen during defatting and final roasting, resulting in a reduction in the oxidative stability of peanuts.