Abstract: Conditions for the production of Canarium schweinfurthii Engl. fruits pulp oil by pressing were studied. The extraction process proposed includes : washing, softening and depulping of fruits, pulp heating and oil extraction by pressing. Prior to pressing, the pulp was heated at various temperatures (60, 70 and 80 C) for 30, 45 and 60 minutes. The oil extraction rate and the oil physico – chemical quality were evaluated. The results showed a significant influence (P<0.05) of the process on various responses measured. However, the different oil quality parameters (acid, peroxide values and extinction coefficient at 232 nm) remained within the limits for virgin oils. Heating of the fruit pulp at 80 C for 60 min gave the best oil extraction rate (53,3%). Mathematical models were developed to predict the responses.
Aboubakar Dandjouma AK , C. Kapseu and M.Parmentier , 2004. Study of the Optimal Conditions for the Production of Oil from Canarium schweinfurthii Engl. Fruits Pulp by Pressing . Journal of Food Technology, 2: 90-95.