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    Wyświetlanie 1-2 z 2
    Tytuł:
    Some Engineering Properties and Natural Durability of Avocado (Persea americana Mill.) Pulp and Seed
    Autorzy:
    Nwaokobia, K.
    Oghomwen, O. H.
    Omoregie, P. O.
    Powiązania:
    https://bibliotekanauki.pl/articles/1177921.pdf
    Data publikacji:
    2018
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Avocado
    Persea americana
    mechanical properties
    storage of avocado pulp and seed
    Opis:
    An investigation on Some Engineering Properties and natural durability of Avocado (Persea americana Mill.) pulp and seed were carried out in different locations. Avocado fruit is a tropical fruit and is one of the most productive plants per unit of cultivated area. Avocado stands out for its high nourishing value and it is usefulness to growth and development. It has also been the subject of intense and varied use in the past not only for its importance in food but also for medicinal needs. From the investigation carried out on mechanical properties, avocado seed will attain a value of 2352.200N force at peak and any value higher than this; will cause it to break when determining the effect of moisture content on avocado seed along longitudinal loading. In the same vein, avocado seed will attain a value of 1497.000N force at peak and any value higher than this; will cause it to break when determining the effect of moisture content on avocado seed along axial loading. The thermal properties investigated were thermal conductivity, thermal diffusivity, ash, specific heat and calorific value. This research work and results obtained will enable engineer in designing machines that can be used for processing, handling and storage of avocado pulp and seed.
    Źródło:
    World Scientific News; 2018, 97; 125-138
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Extraction of edible oil from the pulp of Persea americana (Mill) using cold process method
    Autorzy:
    Nwaokobia, K.
    Ogboru, R. O.
    Idibie, C. A.
    Powiązania:
    https://bibliotekanauki.pl/articles/1112782.pdf
    Data publikacji:
    2018
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Avocado
    Persea americana
    edibile oil and cold press
    pulp
    Opis:
    This paper investigated the extraction of edible oil from the pulp of avocado fruit by means of the cold process. Avocado pear fruit was collected washed, peeled, de-stoned, blended, and heated at 60 °C for 90 mins and then malaxed. No chemical solvent was introduced, as the blending of the pulp required only the addition of water. The process involves centrifuging the Avocado pulp via a laboratory centrifuge at 7000 rpm for 15 mins. While the solid pulp remained in the bottom, the liquid (oil-water mixture) floated on top. The mixture was dried for an hour using a heating mantle and then filtered using filter paper to remove the suspended pulp particles. A dark greenish brown oil was thus obtained with a yield of 6.3 %. The physicochemical properties of the oil in terms of acid value, saponification value, ester value, % FFA, % glycerine, specific density and moisture content were found to be 23 mg KOH/g oil, 199.7 mg KOH/g oil, 176.7 mg KOH/g oil, 11.5%, 9.66%, 1.19 g/L and 75%, respectively. This process is devoid of the use of any reagent and hence, is suitable for consumption. The process requires limited labour and low temperatures, thus its nutrients, flavour, and richness are safeguarded and the product retains its healthy properties.
    Źródło:
    World News of Natural Sciences; 2018, 17; 130-140
    2543-5426
    Pojawia się w:
    World News of Natural Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-2 z 2

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