Effect of Moisture Content on Oil Extraction Efficiency and Chemical Quality of Field Cricket (Gryllus bimaculatus) Oil Extracted by Screw Pressing
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Abstract
The objective of this research was to study the effect of moisture content on oil extraction efficiency and chemical quality of field cricket (Gryllus bimaculatus) oil extracted by screw pressing. The field cricket samples were dried in a tray dryer at 50±5°C and randomly selected at different times of 0, 3, 5, 7 and 9 h after drying to analyze the moisture content. The dried field cricket samples of each experiment were subjected to oil extraction by screw pressing at 100±5°C using a compression speed of 48 rpm. The percentage of oil yield (% oil yield) and percentage of oil recovery (% oil recovery), indicating oil extraction efficiency, were determined. Chemical quality of the field cricket oils including peroxide value and acid value were also analyzed. The results revealed that the drying time had a statistically significant effect on the moisture content of the field crickets (p<0.05). The initial moisture content of the field crickets (0 h) was 62-63% and decreased to 3-4% after drying for 9 h. From the field cricket oil extraction, it was found that the moisture content of the field cricket samples had a statistically significant effect on % oil yield and % oil recovery (p<0.05). The field cricket samples with lower moisture content tended to give higher % oil yield and % oil recovery. Oil could not be extracted from the field cricket samples with moisture content of 28% and above. The highest % oil yield and % oil recovery were obtained from oil extraction of the field cricket samples being dried for 7 h. From the chemical quality analysis of the extracted oils, it was found that the peroxide values of the field cricket oils from all treatments were not significantly different (p>0.05) but their acid values increased significantly (p<0.05) proportional to drying time. However, peroxide values and acid values of the field cricket oils from all treatments were still within the standards for edible fats and oils (Tis no. 47-2561).
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บทความที่ได้รับการตีพิมพ์เป็นลิขสิทธิ์ของ วารสารวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยอุบลราชธานี
ข้อความที่ปรากฏในบทความแต่ละเรื่องในวารสารวิชาการเล่มนี้เป็นความคิดเห็นส่วนตัวของผู้เขียนแต่ละท่านไม่เกี่ยวข้องกับมหาวิทยาลัยอุบลราชธานี และคณาจารย์ท่านอื่นๆในมหาวิทยาลัยฯ แต่อย่างใด ความรับผิดชอบองค์ประกอบทั้งหมดของบทความแต่ละเรื่องเป็นของผู้เขียนแต่ละท่าน หากมีความผิดพลาดใดๆ ผู้เขียนแต่ละท่านจะรับผิดชอบบทความของตนเองแต่ผู้เดียว
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