한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제25권1호
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- Pages.28-32
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- 1993
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- 0367-6293(pISSN)
온도와 압력이 들깨종자의 압착착유에 미치는 영향
Effect of Temperature and Pressure on the Oil Expression of Perilla Seed
- Min, Young-Kyoo (Department of Food Science & Technology, College of Agriculture Chungbuk National University) ;
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Jeong, Heon-Sang
(Department of Food Science & Technology, College of Agriculture Chungbuk National University)
- 발행 : 1993.02.01
초록
들깨종자의 압착착유에 미치는 온도와 압력의 영향을 살펴보기 위해 생들깨와 볶은들깨의 기름의 추출율 및 압착케이크의 부피변형율을 각각의 온도, 압력 및 압착시간에서 관찰하였다. 본 실험을 위해 들깨종자의 수분함량은 2.5%로 조절하였고 온도는 30, 40, 50 및
In order to elucidate the temperature and pressure effect on the oil expression of perilla seed, recovery of expressed oil (REO) and volumetric strain of both roasted and unroasted perilla seeds were observed at different temperature, pressure and for different periods of press. In this experiment, moisture content of perilla seed was adjusted to 2.5% and temperature used were 30, 40, 50 and