Figure 6. The optimum region identified by overlaying contour plots of the four responses (Eield, YAv, YPv and Ycolour) of press extraction process as a function of roasting temperature and cooking time


Optimisation of Kernels Preparation Conditions Involved in the Press Extraction of Shea (Vitellaria paradoxa Gaertner F.) Butter

Mohagir A. M., Bup N. D, Abi C. F., Kamga R., Kapseu C.

American Journal of Food Science and Technology. 2015, 3(4), 103-110 doi:10.12691/ajfst-3-4-2