Effect of Ohmic Heating on Quality and Recovery of Oil from Mustard Seed

Gajanan Viswasrao; V. D. Mudgal; P. S. Champawat

doi:10.52151/jae2017544.1636

Authors

Gajanan Viswasrao ex-M.E Student, Department of Processing and Food Engineering, College of Technology and Engineering, Maharana Pratap University of Agriculture and Technology, Udaipur-313001, India. Author
V. D. Mudgal Professor and PI, Department of Processing and Food Engineering, College of Technology and Engineering, Maharana Pratap University of Agriculture and Technology, Udaipur-313001, India. Author
P. S. Champawat Head, Department of Processing and Food Engineering, College of Technology and Engineering, Maharana Pratap University of Agriculture and Technology, Udaipur-313001, India. Author

DOI:

https://doi.org/10.52151/jae2017544.1636

Keywords:

Mustard seed, ohmic heating, oil recovery, free fatty acids, colour value

Abstract

The effects of process parameters on ohmic heating (electric field strength of 600 V.m-1, 750 V.m-1 and 900 V.m-1), end point temperature (70 ºC, 80 ºC and 90 ºC) and holding time (5 min, 10 min and 15 min) were investigated on oil recovery from mustard seeds using laboratory model ohmic heating system. Primary quality attributes viz. free fatty acids and colour value of oil from ohmically treated mustard seeds was determined using standard methods. The maximum oil recovery (84.90 %) was obtained when the sample was heated at 90 o C using electric field strength of 750 V.m-1 for a holding time of 15 min. The free fatty acid (1.11 % to 1.27 %) in the oil samples was within the acceptable limit (0.5-3.0 %). The L value of oil extracted from ohmic heated mustard seeds ranged from 40.32 to 40.87 as against 40.71 of control sample.

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