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2020 Journal of Agroalimentary Processes and Technologies 2020, 26(3)
 
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23 .   Effect of Different Enzymes and Ultrasonic Extraction on the Viscosity of Crude Sunflower Oil

Authors: Nida Köse, Nurhan Uslu, Mehmet Musa Özcan

Volume 26, Issue 3;
Pages: 137-139; 2020
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551



Abstract:

In this study, the viscosity of sunflower oil obtained by protease (alkalase), hemicellulase and ultrasonic extraction method, which is used to obtain oil from sunflower seeds, was investigated. The highest viscosity value in crude sunflower oil with protease enzyme was measured as 44.2 Pa.S (25° C). When the hemicellulase enzyme was used at 2.0% concentration in crude sunflower oil, the viscosity value was 43.9 Pa.S (25° C). In the ultrasonic extraction method, the viscosity values of crude sunflower oils for 10 min, 20 min and 30 min were measured as 38.4 Pa.S (25° C), 38.9 Pa.S (25° C), and 33.2 Pa.S (25° C), respectively.

Keywords: Sunflower seeds, enzyme, ultrasonic extraction, viscosity, oil

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