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.