Optimum dilution ratio and water temperature for extracting oil from thevetia nuts

Raphael, O. D. and Fashanu, O. O (2015) Optimum dilution ratio and water temperature for extracting oil from thevetia nuts. International Journal of Agricultural Policy and Research, 3 (4). pp. 285-291. ISSN 2350-1561

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Abstract

Investigations were conducted into the determination of optimum dilution ratio and water temperature for extracting oil from thevetia kernel (Thevetia peruviana) using a laboratory screw press capable of transmitting maximum pressure of 4.23×10-2MPa. Samples of 100g weight of the ground thevetia nuts were mixed with 5, 10, 15, 20 and 25ml of water (dilution ratios) at the water temperature levels of 20, 40, 60, 80 and 100°C and pressing times of 5, 10, 15, 20, 25 and 30 minutes. Optimum value of dilution ratio and water temperature for extracting oil from thevetia kernel was found to be 10ml to 100g weight of thevetia meal and 100°C respectively. Maximum oil yield of 35.73g (35.73%) was also obtained for the same weight of thevetia meal. The thevetia oil is dark yellow colour in nature at room temperature. Data from the experiment was analyzed statistically using Analysis of Variance and Duncan Multiple Range test to establish the relationship between oil yield and the mentioned pre pressing conditions. It was found that dilution ratio, water temperature and pressing time were significant at 0.05 level. This means that they have significant effect on oil yield.

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