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Articles by C. Kapseu
Total Records ( 2 ) for C. Kapseu
  Aboubakar Dandjouma AK , C. Kapseu and M.Parmentier
  Conditions for the production of Canarium schweinfurthii Engl. fruits pulp oil by pressing were studied. The extraction process proposed includes : washing, softening and depulping of fruits, pulp heating and oil extraction by pressing. Prior to pressing, the pulp was heated at various temperatures (60, 70 and 80 C) for 30, 45 and 60 minutes. The oil extraction rate and the oil physico – chemical quality were evaluated. The results showed a significant influence (P<0.05) of the process on various responses measured. However, the different oil quality parameters (acid, peroxide values and extinction coefficient at 232 nm) remained within the limits for virgin oils. Heating of the fruit pulp at 80 C for 60 min gave the best oil extraction rate (53,3%). Mathematical models were developed to predict the responses.
  L. Tchatchouang Ngasop , C. Tchiegang , M. Parmentier and C. Kapseu
  The variation of some physical properties of the pulp of Canarium schweinfurthii Engl. fruits harvested from Bangangte-Cameroon undergoing treatment at 45C by wet and dry methods were studied, in order to define optimal softening conditions. Softening by the dry method was done by putting the fruits directly in an oven, whereas the wet process consisted of using water, at 45C for 0 to 70 min. The variations in mass during softening were evaluated and textural properties of the pulp, was carried out by double compression of the pulp. A gain and a loss of mass were observed during wet and dry softening respectively. It appears that, no matter the method, softening of Canarium schweinfurthii Engl. fruits results in a decrease in hardness, springiness, cohesiveness, gumminess and chewiness of the pulp. There is a significant correlation between the textural properties during softening (r = 0.99, p<0.05). Variations in mass observed are also correlated to the variations in textural properties of the pulp. r = -0.95 (p<0.05) for the wet method and r = 0.96 (p<0.05) for the dry method.
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