THE EFFECTS OF SOME PROCESSING CONDITIONS ON OIL POINT PRESSURE OF LOCUST BEAN

摘要

The effect of moisture content (4.5, 6.0, 8.5 and 10.0% wet basis) heating temperature (70, 85, 100 and 120C) and heating time (15, 20, 25, 30 win) on the oil point pressure of locust bean seed was investigated. It was found that oil point pressure is a minimum near moisture content of 6.0% (wet basis) and increased with increasing or decreasing moisture content from this value. The oil-point pressure decreased with an increase in heating temperature and heating time except at excessive heating temperatures and retention (heating times). On the overall the oil point pressure has a highest value of 4.34 MPa for sample with a moisture content of 4.5% (wet basis), heating temperature of 120C and heating time of 30 min; and lowest value of 2.90 MPa for sample with moisture content of 6.0% (wet-basis), heating temperature of 100C and heating time of 30 min.