RESUMO
Underwater high-voltage discharges (3.5 kV) resulting in 4.9 kJ shock waves (50-60 MPa) were studied at the laboratory scale as a Jatropha curcas L. seed disintegration method. Grinding and macerating in an excess of methanol (3.5:1) was advantageous because methanol acts both as a liquid carrier for the pressure shock waves and as a solvent that increases the efficiency of oil extraction while remaining usable for esterification. The influence of the number of shock waves and the intensity of methanol maceration on the heat values of the pressed cake are stated in detail. Soxhlet extraction demonstrated that a greater than 94% oil extraction was achieved. The increased disintegration of vacuoles rich in oil was documented by surface area analysis, mineralization kinetics analysis, and electron microscopy. The working volumes were small, and the proportion of energy inadequate compared to the yields released; however, much can be improved by upgrading the process.
Assuntos
Biocombustíveis , Eletricidade , Jatropha/metabolismo , ÁguaRESUMO
Citrus junos Tanaka (yuzu) has a strong characteristic aroma and thus its juice is used in various Japanese foods. Herein, we evaluate the volatile compounds in yuzu juice to investigate whether underwater shockwave pretreatment affects its scent. A shockwave pretreatment at increased discharge and energy of 3.5 kV and 4.9 kJ, respectively, increased the content of aroma-active compounds. Moreover, the underwater shockwave pretreatment afforded an approximate tenfold increase in the scent intensity of yuzu juice cultivated in Rikuzentakata. The proposed treatment method exhibited reliable and good performance for the extraction of volatile and aroma-active compounds from the yuzu fruit. The broad applicability and high reliability of this technique for improving the scent of yuzu fruit juice were demonstrated, confirming its potential for application to a wide range of food extraction processes.