What is it about?
The quality of Shea butter is highly affected by processing factors. Hence, the aim of this work was to evaluate the effects of conditioning duration, moisture content, and die temperature of screw expeller on Shea butter quality. Refractive index, acid value and peroxide value were used as quality parameters. The optimum values of the processing factors that yield maximize refractive index and minimum acid value and peroxide value were discovered.
Featured Image
Why is it important?
Mathematical models, which are useful for predicting and determining the optimum conditions for refractive index, acid value, and peroxide value were developed. This is a very important issue with regard to automatic regulation of plant operation in butter manufacturing. Furthermore, the overall optimization of the process, based simultaneously on butter quality, is also addressed for the first time.
Perspectives
Using the optimum operating setting of conditioning duration, moisture content and die temperature of screw expeller, it is highly possible to produce shea butter with high quality. This is a very important issue with regard to automatic regulation of plant operation in butter manufacturing.
Mr Yonas A Gezahegn
Bahir Dar University
Read the Original
This page is a summary of: Optimization of Shea (
Vitellaria paradoxa
) butter quality using screw expeller extraction, Food Science & Nutrition, March 2016, Wiley,
DOI: 10.1002/fsn3.351.
You can read the full text:
Contributors
The following have contributed to this page
