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ARS Home » Research » Publications at this Location » Publication #72582
Title: SIMMONDSIN CONCENTRATE FROM DEFATTED JOJOBA MEAL

Author
item Erhan, Selim
item Abbott Dr, Thomas
item NABETANI, HIROSHI - NATL FOOD RES INSTITUTE
item PURCELL, HAL - PURCELL NATURAL JOJOBA

Submitted to: Industrial Crops and Products International Conference Proceedings
Publication Type: Abstract Only
Publication Acceptance Date: 9/22/1996
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: A water-extract of defatted jojoba meal was filtered and concentrated from 2.6% solids to 23% solids on a pilot scale in a reverse osmosis concentration apparatus and then freeze-dried. The characteristics of the membrane and new concentrator were determined with both glucose and the water-extract from jojoba meal. Permeate flux was not significantly affected by the change in total flow within the controllable limits at 1, 2, 10, or 20% glucose concentration. Keeping the total flow past the membrane at 57 L/m, the pressure across the membrane was varied and the permeate flux measured at various concentrations. A permeate flux fate of 2.21 x 10-5 m/s could be maintained for concentrations up to 20%. For the jojoba extract, pressure across the membrane was adjusted to maintain a permeate flux of 1.24 x 10-5 m/s (3.8 L/min for a 5.1 m2 surface area membrane) not exceeding the system limit of 6.07 Mpa. Using this method, 193 L of 2.6% solids jojoba extract could be concentrated to 25.3 L of 19.7% solids in 45 min. Permeate flux decreased with time because maximum pressure could not maintain a flux rate of 1.24 x 10-5 m/s at higher solids concentrations. The average permeate flux over the entire experiment was 0.99 x 10-5 m/s. Based on the pilot scale tests, 568 kg of meal were extracted and processed on industrial equipment, including a vacuum drum drier coated with diatomaceous earth and spray-drying the concentrate to obtain a powdery solid containing 42% simmondsin and related analogues. The results of the industrial trials and recommendations for process improvements are discussed.