Optimization and Quality Analysis of Different Extraction Methods of Palm Seed Oil

<table class="table-group" id="tab10"><tr><td><table class="table"><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr class="thead"><td class="align_left">Varieties</td><td class="align_center">Oil yield (%)</td></tr><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr><td class="align_left">Spell brown</td><td class="align_center">11.44</td></tr><tr><td class="align_left">Mountain brown</td><td class="align_center">10.22</td></tr><tr><td class="align_left">Fan palm</td><td class="align_center">16.37</td></tr><tr><td class="align_left">Dickinson brown</td><td class="align_center">10.58</td></tr><tr class="table-tr"><td colspan="2"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Comparison of oil yield results of different varieties of palm seed under optimal technological conditions.</div>

Complexity

tab10

Table 10

Table 10: Optimization and Quality Analysis of Different Extraction Methods of Palm Seed Oil 