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2013 (Vol. 5, Issue: 12)
Article Information:

The Effect of Homogenization Pressures on Extraction of Avocado Oil by Wet Method

Basuni Hamzah
Corresponding Author:  Basuni Hamzah 

Key words:  Acid, avocado, emulsion, homogenization, vegetable oil, wet method extraction,
Vol. 5 , (12): 1666-1668
Submitted Accepted Published
September 14, 2013 September 20, 2013 December 05, 2013

Avocado tree usually planted by people of Indonesia in rural are small in scale. Mostly, in the modern and high scale industry especially company has a large avocado farm the extraction of avocado oil is extracted through vacuum drying in low temperature. However, in rural area avocado tree spread out in small number of tree, so it needs alternative method of avocado oil extraction. In this experiment, wet method of avocado extraction was applied similar to traditional extraction of coconut oil in rural area. Avocado meat was added some water and 0.05% of phosphate acid then homogenization pressure of 7 kg/cm2, 71 kg/cm 2 and 176 kg/cm2, then heated at 100oC until the emulsion of water-oil broken down and avocado oil, then, can be separated. Yield and characteristics of avocado oil were determined. The results showed when homogenization pressures increased from 7 kg/cm2 to 71 kg/cm2, the yield, Iodine value and Free fatty Acid of avocado oil were also increased, however, when homogenization pressures increased from 71 kg/cm2 to 176 kg/cm2 (p>0.05) there were no significant increased of Yield, Iodine value and Free Fatty Acid of avocado oil.
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  Cite this Reference:
Basuni Hamzah, 2013. The Effect of Homogenization Pressures on Extraction of Avocado Oil by Wet Method.  Advance Journal of Food Science and Technology, 5(12): 1666-1668.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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