Data set for Jatropha curcas kernel detoxification

The dataset presented in this article represents the optimization of hydrothermal treatment, toasting, soaking, and co-treatment of hydrothermally processed JCK (using the optimal time) with fermentation at different duration as a means to detoxify JCK effectively without compromising its nutritional characteristics. The hydrothermal processing of the JCK was done in boiling water (100 0C) for 0, 30, 60, and 90 minutes. The toasting of the JCK was done in a heated sand bath (150°C) with continuous stirring for 0, 10, 20, and 30minutes. Socking of the JCK was for 0, 24, 48, and 72h hours in this article. The fermentation process of hydrothermally processed JCK was done for a duration of 0, 7, 14, and 21 days using a natural method that was un-inoculated.本文所呈现的数据集，旨在优化水热处理（hydrothermal treatment）、焙烤（toasting）、浸泡（soaking），以及对经水热处理的JCK（JCK）采用最优时长进行联合处理并搭配不同时长发酵的工艺，以在不损害其营养特性的前提下实现高效脱毒。其中，JCK的水热处理于沸水（100℃）中进行，处理时长分别设置为0、30、60和90分钟；JCK的焙烤在加热砂浴（150℃）中持续搅拌下进行，处理时长分别设置为0、10、20和30分钟；本文中JCK的浸泡时长分别设置为0、24、48和72小时；经水热处理的JCK发酵过程采用未接种的自然发酵法，发酵时长分别设置为0、7、14和21天。