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Zhang, G.D., Luo, C.X., Fu, C., et al. (2005) Optimizing Ultrasonic Extracting Technology of Kiwi Fruit Seed Oil with Uniform Design. Grain and Oil Processing & Food Machinery, 1, 54-55.

has been cited by the following article:

• TITLE: Technology of Extracting Kiwi Fruit Seed Oil with Ultrasonic-Assisted Enzyme and Response Surface Method

  AUTHORS: Zhi Zhang, Mengting Pan, Dongmin Liu

  KEYWORDS: Kiwi Fruit Seed Oil, Ultrasonic Wave, Aqueous Enzymatic Method

  JOURNAL NAME: Food and Nutrition Sciences, Vol.7 No.9, July 28, 2016

  ABSTRACT: Taken kiwi fruit as raw material, this paper extracted kiwi fruit seed oil with ultrasonic-assisted enzyme, researched the influence of factors such as liquid-to-solid ratio, granularity, type of enzyme, ultrasonic power, treating time, enzymolysis temperature, enzymolysis time, pH and enzyme additive on oil extraction, and optimized the extracting technology of kiwi fruit seed oil with response surface method. The result shows that the best technical parameter is: material granularity: 60, liquid-to-solid ratio: 1:10 (g/mL), ultrasonic power: 400 W, treating time: 30 min, enzyme amount: 2.50%, pH: 9.2, enzymolysis temperature: 53°C, enzymolysis time: 2.80 h; and the extracting ratio under such condition is 92.57%.