CFD assisted investigation of mechanical juice extraction from cassava leaves and characterization of the products.,Food Science & Nutrition

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CFD assisted investigation of mechanical juice extraction from cassava leaves and characterization of the products.
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2020-03-13 , DOI: 10.1002/fsn3.1517
Sajid Latif ₁ , Sebastian Romuli ₁ , Ziba Barati ₁ , Joachim Müller ₁

Affiliation

Cassava is grown because of its starchy roots, but the leaves being rich in protein are mostly underutilized. For protein recovery, mechanical juice extraction from cassava leaves and the extraction process was evaluated using computational fluid dynamics (CFD) simulation. The influence of input variables such as nozzle diameter and rotational speed of the screw was investigated in relation to process efficiency. The highest green juice extraction yield (81.0%) from cassava leaves and dry matter of press cake (61.3%) were achieved by using 4 mm nozzle diameter and 18 rpm screw speed. The protein content of the cassava leaves, press cake, juice sediment, and juice supernatant was found to be 31.5%, 27.7%, 26.2%, and 12.4%, respectively. The crude protein, cellulose, hemicellulose, lignin, and total phenolic content mainly accumulated in the press cake. The screw pressing concentrated the amino acids in the press cake and the juice sediment.

中文翻译：

CFD 协助研究从木薯叶中机械榨汁和产品表征。

木薯因其根含淀粉而得以种植，但富含蛋白质的叶子却大多未得到充分利用。对于蛋白质回收，使用计算流体动力学 (CFD) 模拟对从木薯叶中机械提取汁液和提取过程进行了评估。研究了喷嘴直径和螺杆转速等输入变量对工艺效率的影响。使用 4 mm 喷嘴直径和 18 rpm 螺杆转速，从木薯叶中提取的青汁提取率最高（81.0%），滤饼干物质提取率最高（61.3%）。木薯叶、压饼、果汁沉淀物和果汁上清液的蛋白质含量分别为 31.5%、27.7%、26.2% 和 12.4%。粗蛋白、纤维素、半纤维素、木质素、总酚含量主要积累在滤饼中。螺旋压榨浓缩了滤饼和果汁沉淀物中的氨基酸。

更新日期：2020-03-13

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