Abstract
Pecans are especially susceptible to oxidative rancidity because of their high oil content. This study was conducted to determine the feasibility of extending the shelf life of intact pecan halves using supercritical fluid (SCFE) oil extraction. Static and continuous flow carbon dioxide SCFE processes were investigated. Experiments with static gaseous carbon dioxide at 40 to 100 C, 3.5 to 10.3 MPa removed up to 10% oil within 6 h. Long extraction times and short depressurization times tended to produce cracked or broken kernels on occasion. In the continuous flow SCFE process, temperature had a greater effect than pressure in increasing the amount of oil removed over the range of experimental conditions employed, 40 to 80 C, 17.7 to 68.9 MPa. Oil recovery in 2.7 h ranged from 41 to 77% at 40 C, 41.34 MPa and 80 C, 68.90 MPa, respectively. The SCFE processes yielded pecan oil recovery rates ranging from 0.18 to 0.31%/L of CO2 and produced lighter colored pecans.
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