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Studies on the optimum cooking and pressing conditions for the maximum expressibility of body-oil from oil-sardine (Sardinella longiceps).

Sen, D. P. and Rangaswamy, J. R. (1964) Studies on the optimum cooking and pressing conditions for the maximum expressibility of body-oil from oil-sardine (Sardinella longiceps). Journal of Food Science and Technology , 1. pp. 61-63.

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Abstract

Investigations on the various conditions of cooking by direct steam with eviscerated oil-sardine indicate that 15 to 30 minutes of cooking are necessary to get a press-cake with minimum moisture (50 per cent) and oil content (10 per cent, moisture free basis). Further increase in the period of cooking under pressure appears to offer no additional advantage. Cooking with water followed by a single washing of press-cake lowers the oil content of press-cake further. Recovery of body oil in the pressed liquor appears to be directly related to oil content of the body. A pressure of 700-800 lbs. sq. inches seems to be necessary to get a press-cake with minimum moisture content. The electrically driven basket press seems to be more efficient than the hand driven press.

Item Type: Article
Uncontrolled Keywords: Fresh oil-sardine cooking pressing conditions
Subjects: 600 Technology > 09 Industrial oils, fats, waxes, gases > 03 Essential oils
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Mar 2009 06:38
Last Modified: 28 Dec 2011 09:51
URI: http://ir.cftri.com/id/eprint/5782

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