Extraction of oil

EXTRACTION OF OIL FROM OILSEEDS

1. Basic processing of fats and oil Submitted to:- Mrs. Shagun Sharma Submitted by:- Jasbir kaur (1902613) Chandan garg (1902607) MSc Food Science And Technology 3 rd sem. 1

2. Content 2

3. Introduction 3 F ats and oil are organic compound composed of C,H,O Collectively known as lipids. These are esters of glycerol and fatty acids. Dietary fats and oil are the most concentrated form of energy. Generally oils are liquid at room temperature and fat solid at room temperature. Fats and oil are collect from plants, animal

4. 4 Oilseed crops in India Groundnut Mustard or rai Sesame Linseed Castor seed Cotton seed Soybean Sun flower Safflower coconut

5. 5 Extraction of oil

6. 6 Deodorizing Basic steps

7. 7 Mechanical pre- treatment of oil seeds Cleaning:- Oil seeds are first cleaned to separate foreign matter Eg . Sticks, Stem, leaves, trash by means of revolving screens. Then sand or dirt is removed by screening. De-stoners and magnetic separator are used to remove stones and iron pieces respectively from the seeds. Cleaning of oil seeds is done before their storage to save storage space

8. 8 B) De-hulling :- Oil seeds are preferably decorticated before their extraction The hulls is not removed before extraction they will reduce the yield of oil by absorbing and retaining oil in the press cake and in addition, reduce the capacity of extraction equipment. Use bar huller and disc huller Bar huller :- The seeds are fed between rotating cylinder and concave member and hulls splits as the seeds are caught between opposed cutting edges. The clearance between the cutting edges may be adjusted for seeds of different sizes.

9. 9 Disc huller:- Disc huller is more or less similar to bar huller, except that the cutting edge consist of grooves cut rapidly in the surface of two opposed and vertically mounted discs, one which is stationary other rotating. Seeds fed to center of disc and discharged at periphery by centrifugal force Seeds must be properly tempered before de-husking Wet seeds are difficult to cleaning and may clog.

10. 10 De- linting :- Cottonseeds contain lint on their surface and therefore be de- linted before they are hulled The fibers from saw teeth are removed by a revolving cylinder brush or by air blast The lint is not removed from seeds in single operation but it taken off in 2-3 cuts

11. 11 C) Reduction of oil seeds The extraction oil from oil seeds is facilitated by reduction of seed to small particles. Hammer mill, Attrition mill are used for preliminary reduction of large oil seeds such as copra, palm kernel oil. Normally five rollers mill is used for reduction of cotton seed, peanuts. The roller move at speed of 630 ft/min One such mill can crush 80 tons of cotton seed in 24 hr. Moisture of 10-11% required in soybean to make good flakes. Attrition mill

12. 12 D) Cooking: The oil droplets in cottonseed are almost micro size one affect of cooking cause these very fine droplets to clump into drops large enough to flow from the seed. Another effect of cooking is denaturation of protein. Cooking give proper elasticity for efficient pressing, insolubilization of phosphatides , increase fluidity of oil through increase in temperature , detoxification of gossypol in cotton. The effect of cooking is to decrease the extraction of pigments, phosphatides and other impurities in the oil. Over cooking of oil seed are undesirable as it produces dark oil and cake

13. 13 Mechanical extraction of oil Batch pressing:- The hull content of seed pressed , pressure should be applied slowly at first then increased 2000psi unless final cake thickness is over one inch to avoid choking of passage for oil. Oil extraction carried out at 100*C B) Continuous pressing Continuous expellers or screw press are now used to almost complete exclusion of hydraulic presses for mechanical extraction of soybean, cottonseed, flaxseed, peanut Labor require is much less but this is at the expense of higher power requirement and maintenance cost.

14. 14 Solvent extraction Extraction with solvent constitutes the most efficient method for recovery oil from any oil bearing material. Solvent extraction find use in recovery of animal fats. Materials containing scare pr expensive oil are often solvent extracted Eg . Castor oil, Olive oil, Wheat germ oil. Solvents use:- Pentane Hexane Heptanes Octane

15. 15 Refining process In vegetable oils and low grade animal fat, significant amount of non- triglyceride are present E.g.. Free fatty acids, Glycosides, Phosphatides, Sterols, Tocopherols, Hydrocarbon, Sediments, Protein fragment as well as residues and Mucilaginous material. Free fatty acids cause soapy flavor in oil thus objective of refining to remove objectionable impurities from the oil with least possible damage to either the triglyceride, Tocopherols.

16. 16 Degumming:- It refers to refining treatment designed to remove phosphatides and certain other mucilaginous material Soybean oil and rice bran oil are mostly degummed But these gums finds little use as lecithin A typical soybean oil yield about 3.5% of gummy Material that is 25% water and 75% oil soluble, 33% free oil, 67% acetone insoluble. Degumming is not applied to animal fat because These are very low in phoshatides Oil heat at 65*C I Add 1% Water I Hydrate the gum I Remove gum with centrifugation

17. 17 Lecithin :- It is byproduct of degumming of vegetable oils The term lecithin is used for material obtained by degumming of vegetable oil and drying the hydrated gums. Commercially lecithin is mainly obtained from soybeanoil and also from rice bran oil. Soy lecithin consist of three type of phoshotides:- phosphatidylcholine phosphotidylethanolamine phosphotidylinositol

18. 18 B) Bleaching:- Degummed oil is bleached to further reduce Phosphorus content and metal ions in the oil. After bleaching process phosphorus reduced to Less then 5 PPM which is required to get good quality de-acidified oil. Degum oil I Heat at 85*C under vacuum I Treat with bleaching earth 0.5% for 15 min I Filer I Phosphorus contain 5 PPM in oil

19. 19 C) Deodorization : Natural oil contain significant amount of odors, which render them unacceptable for use in food product. After bleaching oils have significant flavors, which must be boiled out of non-distillable oil to produce a bland product. Steam deodorization applied which is feasible because of great differences In volatility between the triglycerides and substance give oil and fat Their flavor and odours . Free fatty acid content is reduced to 0.1-0.03% and peroxide value to zero In deodorized oil Bleached oil I Heat with steaming 900psi pressure/245*C I Cooling oil (38-49)*C I Deodorize I Filtration 66*C

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