Optimization of microwave assisted mechanical extraction of oil from canola seeds by using Response Surface Methodology

Present investigation was undertaken with the overall objective of optimizing the microwave assisted pressing parameters, i.e. microwave time, moisture content, heating temperature and heating time for increasing the oil recovery from canola seeds of GSC-6 variety.  Response surface methodology was adopted in the experimental design and Box Bhenken design of four variables was chosen.  The range of parameters for the experiments was microwave time (2-4 min), moisture content (5%-15%), heating temperature (60-1000℃) and heating time (4-6 min) and single chamber oil expeller was used for oil expelling.  The effect of independent variables, i.e. moisture content, microwave duration and heating temperature on oil yield and residual oil in cake were found significant, however, the effect of the heating time was found non-significant.  Microwave time, moisture content and heating temperature affected the acid value and the peroxide value of the oil.  Heating temperature affected the viscosity of the oil.