Ảnh hưởng của điều kiện tiền xử lý đến hiệu suất thu nhận và chất lượng dầu bơ 034 (Persea Americana)
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Abstract
This study aimed to determine appropriate processing conditions to enhance oil yield and quality extracted from avocado cultivar 034 using a screw press method, a promising approach to add value to this fruit. Factors investigated included drying temperature, microwave power, and pressing temperature, all of which significantly affected oil recovery efficiency and quality parameters such as acid and peroxide values. The optimal pretreatment conditions were identified as: drying at 60°C, microwave treatment at 400 W for 2 minutes, and pressing at 50 °C. Additionally, the pulp-to-fruit mass ratio was approximately 77.1%, notably higher than that of other avocado cultivars. On a dry weight basis, the pulp contained 57.5% lipids, 32.9% carbohydrates, 7.9% protein, and 1.7% ash, with moisture content around 79.3%. These findings provide a scientific basis for applying appropriate processing technologies to improve the quality of plant-based oil production, particularly avocado oil.
Tóm tắt
Nghiên cứu nhằm xác định các điều kiện xử lý phù hợp giúp nâng cao hiệu suất ép và chất lượng dầu từ giống bơ 034 bằng phương pháp ép trục vít, một giải pháp tiềm năng để gia tăng giá trị kinh tế cho loại quả này. Các yếu tố được khảo sát bao gồm: nhiệt độ sấy, công suất vi sóng và nhiệt độ ép. Kết quả cho thấy cả ba yếu tố đều có ảnh hưởng đến hiệu suất chiết xuất chất béo cũng như các chỉ tiêu chất lượng như chỉ số acid và peroxide. Điều kiện tiền xử lý tối ưu được xác định trong nghiên cứu này bao gồm: nhiệt độ sấy 60°C, xử lý vi sóng 400 W trong 2 phút và ép ở nhiệt độ 50°C. Bên cạnh đó, phân tích thành phần khối lượng của quả bơ 034 cho thấy phần thịt quả chiếm tỷ lệ trung bình khoảng 77,1% khối lượng quả – cao hơn đáng kể so với nhiều giống bơ khác. Về thành phần dinh dưỡng (tính theo cơ sở khô), phần thịt chứa 57,5% chất béo, 32,9% carbohydrate, 7,9% protein và 1,7% tro; trong khi độ ẩm chiếm khoảng 79,3% khối lượng phần thịt tươi. Kết quả nghiên cứu này cung cấp cơ sở khoa học vững chắc cho việc áp dụng công nghệ xử lý phù hợp nhằm nâng cao chất lượng sản phẩm dầu thực vật nói chung và dầu bơ nói riêng.
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