Extraction Procedures Established by Single Factor Experiments
Through the single factor experimentation, it was found that optimal
operating procedures for recovering pecan kernel oil were as the
follows. The pecan kernels were baked at 95 ℃ for 8 minutes. They were
then ground to pass through a 100-mesh sieve. The accurately weighed
slurry (10.00 g) and water (1.40 ml) were mixed in a 20 ml centrifuge
tube. The mixture was agitated for 30 minutes at room temperature. The
rest procedures starting from centrifugation were the same as that
described in “2.2.1”.
The optimal operating conditions of the NAM developed for the efficient
recovery of pecan kernel oils were significantly different as compared
with that for efficiently extracting peanuts or walnuts or sunflower
seeds (Tu et al., 2017), rapeseeds (Lv and Wu, 2019a), Camellia
oleifera seeds (Lv and Wu, 2019b), white sesame (Lv and Wu, 2020),
almonds (Fu and Wu, 2019)), and soybeans (Tu and Wu, 2019) oils.