Valorization of handmade argan press cake by supercritical CO2 extraction - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue Food and Bioproducts Processing Année : 2023

Valorization of handmade argan press cake by supercritical CO2 extraction

Valorisation du tourteau d'arganier artisanal par extraction au CO2 supercritique

Résumé

The capability of supercritical CO2 to extract edible oil from handmade Argan press cake was investigated. The aim is to enable Moroccan cooperatives to improve their economic situation by valuing the handmade argan press cake, which is nowadays considered as a waste, applying a clean extraction process. Extraction experiments were conducted at 300 and 400 bar, 333 K and 0.14 kg/h on dried biomass. The fatty acids and tocopherols compositions of the extracted oil were found similar to previous studies and correspond to a commercial edible oil. The air flow dried biomass exhibits a higher extraction yield compared to the freeze-dried biomass. A pressure of 300 bar seems to be suffcient to allow the extraction of oil with a satisfactory extraction kinetic.
Fichier principal
Vignette du fichier
HAL Food and Bioproducts Processing 137 2023 168-176 Valorization argan press cake.pdf (2.86 Mo) Télécharger le fichier
Origine : Fichiers produits par l'(les) auteur(s)

Dates et versions

hal-03992094 , version 1 (17-02-2023)

Identifiants

Citer

Adil Mouahid, Magalie Claeys-Bruno, Isabelle Bombarda, Sandrine Amat, Andrea Ciavarella, et al.. Valorization of handmade argan press cake by supercritical CO2 extraction. Food and Bioproducts Processing, 2023, 137, pp.168-176. ⟨10.1016/j.fbp.2022.11.011⟩. ⟨hal-03992094⟩
120 Consultations
36 Téléchargements

Altmetric

Partager

Gmail Facebook X LinkedIn More