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Study of some of the operations in the integrated process for groundnuts.

Eapen, K. E. and Kalbag, S. S. (1960) Study of some of the operations in the integrated process for groundnuts. Proceedings of the Symposium on Proteins, Mysore. pp. 266-269.

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Abstract

An integrated process for groundnuts, developed at this Institute is in some respects analogous to the wet-milling of corn. It aims at the separation of the fat, protein, starch, fiber and water-soluble constituents in a single process. Unlike corn, the groundnut kernel has a high content of fat distributed throughout the kernel which calls for some important variations in the process. When groundnut is dispersed in water at an alkaline pH, the protein and the watersoluble constituents dissolve, leaving the fat and the insoluble carbohydrates in suspension. By centrifugation the fat is floated away and the carbohydrates sedimented, leaving the protein in the aqueous solution. The protein precipitates out on adjusting the solution to its isoelectric pH, and is sedimented. The water soluble constituents are carried away in the 'whey'. This is the basis of the integrated process1. Separation of fat by centrifugation and recovery of protein from the solution, being the two key operations of the process, have been studied in greater detail.

Item Type: Article
Uncontrolled Keywords: groundnuts, integrated process1
Subjects: 600 Technology > 05 Chemical engineering > 05 Unit Operations
600 Technology > 08 Food technology > 19 Lipids-oils/fats > 05 Nuts
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Jul 2012 06:12
Last Modified: 06 Jul 2012 06:12
URI: http://ir.cftri.com/id/eprint/5882

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