Effect of Different Temperatures And Extraction Systems on Viscosity of Chia Seed Oil

Ayşe Nur Erdem, Nurhan Uslu, Mehmet Musa Özcan

Volume 26, Issue 2;
Pages: 108-110; 2020
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
In this study, oil of Chia seeds (Salvia hispanica L.), which was roasted at 90 °C and 120 °C, was obtained by ultrasonic extraction, solvent extraction and cold press methods. Viscosity measurements of the obtained oils at constant temperature and suitable conditions were made. Partial differences were observed in the viscosity values obtained depending on the roasting temperature. Raw Chia seed oil was obtained by pressing, soxhlet and ultrasonic extraction methods and viscosity values were determined as 30.07, 30.80 and 31.00 mPa.S, respectively. With the roasting process, an increase in viscosity values of oils obtained by pressing method was observed. A decrease in viscosity values was detected in roasted Chia seed oils obtained by the soxhlet method
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