EFFECT OF SEED PREPARATION METHOD AND SEED MASS CHOKING IN EXPELLER PRESS ON PRESSING PARAMETERS AND QUALITY CHARACTERISTICS OF FLAX OIL
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2014, Vol 21, Issue 4
Abstract
The objective of the research study was to determine the effect of moisture and comminution of seeds, and the degree of choking seeds mass in an expeller press on some selected pressing parameters and quality characteristics of flax oil. The research study comprised flax seeds of high linolenic “Bukoz” variety. The seeds tested were ground using a flaking method in a two roll laboratory mill with smooth rolls. The oils were pressed in an UNO expeller press, product of a Farmet company. It was found that the moisture of the seeds, the diameter of outlet nozzle of the press and the flaking of the seeds prior to pressing them had a significant effect on the pressing parameters and oil quality. The increase in the moisture of seeds from 6.7 % to 8.6 % caused the capacity of press to increase from 7.8 to 8.8 kg/h, the pressing yield to decrease from 81.6 % to 71.9 %, the oil temperature to decrease from 51 to 47 °C, the cake temperature to decrease from 69 to 66 °C, the content of water in oil to increase from 0.39 to 0.43 %, and the content of insoluble impurities to decrease from 4.4 to 3.2 %. The appropriate moisture level in seeds ranged between 7.5 and 9 %. Reducing the nozzle diameter from 10 mm to 6 mm caused the capacity of press to decrease from 11.8 to 8 kg/h, the pressing yield to increase from 69.5 to 77.6 %, the oil temperature to increase from 45 to 51 °C, the cake temperature to increase from 65 to 69 °C, and the content of insoluble impurities to increase from 3 to 3.3 %. The appropriate diameter size of nozzles used to process the whole seeds was 8 mm. The flaking of the seeds caused the capacity of press to increase from 8 to 9.8 kg/h, the yield of pressing to increase from 77.6 to 80.7 %, the temperature of oil to decrease from 51 to 44 °C and of cake to decrease from 66 to 65 °C, and the content of insoluble impurities to increase from 3.3 to 4.6 %. The suitable diameter of nozzle used to process flakes was 6 mm.
Authors and Affiliations
Karol Mińkowski, Artur Kalinowski, Anna Krupska
Keywords
Related Articles
- EP ID EP110917
- DOI 10.15193/zntj/2014/95/075-087
- Views 45
- Downloads 0
Stabilność aromatu fermentowanego mleka sojowego w czasie chłodniczego przechowywania
Typowymi związkami tworzącymi aromat mlecznych napojów fermentowanych są: aldehyd octowy, diacetyl, kwas mlekowy, kwas octowy, acetoina i wiele innych. Udział wymienionych związków decyduje o pożądanych i akceptowanych...
ZASTĄPIENIE SUROWCA WIEPRZOWO-WOŁOWEGO W KIEŁBASACH HOMOGENIZOWANYCH PRZEZ MIĘSO DROBIOWE ODDZIELONE MECHANICZNICZNIE, UZYSKANE PO SEPARACJI WYSOKO- I NISKOCIŚNIENIOWEJ
Celem pracy było porównanie wybranych wyróżników jakości parówek wytworzonych przez jednego z polskich producentów z surowców o różnej przydatności technologicznej. Analizie poddano 4 warianty kiełbas. Wariant WK – kie...
NUTRITIONAL VALUE AND GLYCEMIC INDEX OF CEREAL PRODUCTS WITH DRIED OYSTER MUSHROOM [i]PLEUROTUS OSTREATUS[/i] ADDED
Dried oyster mushroom (Pleurotus ostreatus) is a raw material used, to a very limited extent, as an additive to food products. The objective of the study was to determine the effect of dried oyster mushroom (Pleurotus os...
PRESENT TRENDS IN BAKERY PRODUCTION - USE OF OATS AND BARLEY AS NON-BREAD CEREALS
In the paper, general information was presented on the production of and trends in using cereals in Poland, as was the assortment structure of bread and its importance in rational nutrition. New trends in the productio...
Wpływ dodatku przetworów z nasion gryki na jakość pasztetów podczas przechowywania
Przedmiotem badań były pasztety pieczone o dużej zawartości tłuszczu, wyprodukowane z 5 % dodatkiem: spreparowanych nasion gryki (uzyskanych z nasion obłuszczonych i nieobłuszczonych) oraz mąki gryczanej, a także bez d...