Abstract Volume:7 Issue-2 Year-2019 Original Research Articles
|Online ISSN : 2347 - 3215
Issues : 12 per year
Publisher : Excellent Publishers
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For the production of sacha-inchi oil, in Ecuador, specifically in the city of Riobamba located in the province of Chimborazo, several unitary operations techniques were used, it was done in a filter press that works with a power of 6, 28 KW generating a temperature of 35 ° C. In the first stage of the process, a weighing was carried out in which a mass of 1.2 kg was obtained, which goes through the peeling and pickling process and immediately reweighs the raw material, obtaining a mass of 0.63 Kg, the same as enter directly to the filter press. The pressing and filtering process lasts about one hour, from which a volume of oil of 120 ml is obtained directly in which viscosity, density and organoleptic properties were measured, from which 35.4 MPa / s were obtained and 0, 9187 gr / cm 3 respectively and its organoleptic characteristics were a yellowish color, a slightly spicy flavor, a greasy texture and a woody aroma.
How to cite this article:Marlene García, Ashlyn Samaniego, Fernando Coyachamín, Sonia Vallejo and Edmundo Caluña. 2019. Obtaining Vegetable Oil from Sacha-Inchi (Plukenetia volubilis) by the Cold Pressing Method for Industrial Processing.Int.J.Curr.Res.Aca.Rev. 7(2): 11-15