Oil point pressure of Indian almond kernels

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Oil point pressure of Indian almond kernels

The effect of preprocessing conditions such as moisture content, heating temperature, heating time and particle size on oil point pressure of Indian almond kernel was investigated. Results showed that oil point pressure was significantly (P < 0.05) affected by above mentioned parameters. It was also observed that oil point pressure reduced with increase in heating temperature and heating time for both coarse and fine particles. Furthermore, an increase in moisture content resulted in increased oil point pressure for coarse particles while there was a reduction in oil point pressure with increase in moisture content for fine particles.

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International Agrophysics

The Journal of Institute of Agrophysics of Polish Academy of Sciences

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