Optimization of Shea (Vitellaria paradoxa) butter quality using screw expeller extraction.
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 (CD), moisture content (MC), and die temperature (DT) of screw expeller on Shea butter quality. A combination of 33full factorial design and response surface methodology was used for this investigation. Response variables were refractive index, acid value, and peroxide value. The model enabled to identify the optimum operating settings (CD = 28-30 min, MC = 3-5 g/100 g, and DT = 65-70°C) for maximize refractive index and minimum acid value. For minimum peroxide value 0 min CD, 10 g/100 g MC, and 30°C were discovered. In all-over optimization, optimal values of 30 min CD, 9.7 g/100 g MC, and 70°C DT were found. Hence, the processing factors must be at their optimal values to achieve high butter quality and consistence.
School of Chemical and Food Engineering Bahir Dar University P.O. Box 26 Bahir Dar Ethiopia.
Yonas A
YA
Gezahegn
School of Chemical and Bio-Engineering Addis Ababa University P.O. Box 385 Addis Ababa Ethiopia.
Shimelis A
SA
Emire
Ethiopian Environment and Forest Research Institute P.O. Box 24536 Addis Ababa Ethiopia.
Sisay F
SF
Asfaw
Conditioning duration; Vitellaria paradoxa; die temperature; moisture content; response surface methodology