Oil seed processing mustard oil Food Product Technology

1. Mustard
Oil
Processing
AswinK Manoj
2018027009

2. The MUSTARD plant is a plant
species in the
genera Brassica and Sinapis in
the
family Brassicaceae. Mustard
seed is used as a spice.
Grinding and mixing the seeds
with water, vinegar, or other
liquids creates the yellow
condiment known as prepared
mustard. The seeds can also
be pressed to make mustard
oil, and the edible leaves can
be eaten as mustard greens.

3. Mustards are winter
crops. The plant
reaches about 4-5
feet in height and
bears golden yellow
flowers. In general,
three main varieties
of mustard are grown
worldwide for use.
White, Black and
Brown mustards.

4. OIL COMPOSITION
The oil makes up about 30% of
the mustard seeds. Mustard oil has
about 60% monounsaturated fatty
acids (42% erucic acid and 12% oleic
acid); it has about 21%
polyunsaturated fats (6% the omega-
3 alpha-linolenic acid and 15% the
omega-6 linoleic acid), and it has
about 12% saturated fats.

6. MustardSeeds Cleaning
Cleaning of seed is the first process of the mustard
oil mill plant. Seed Cleaning machine are used to
remove of extraneous material like stones, mud, etc.
This machine ensures that any foreign material
should not be filled with mustard oil press machines.

7. Mustard Seed Extraction
The cleaned mustard seed are put in the kettle of the
oil expeller machine to squeeze out oil from it.
Mustard seed contains 38 – 40 % oil content. To
extract the oil from mustard seed required four
pressing. In the first pressing 15 – 18% oil will be
recovered and the cake goes for second pressing
where 8 – 10 % oil will be recovered. And this process
held for third pressing where 4 - 5 % oil will be
recovered..

8. In the last pressing 3 – 4 % oil will be recovered, the remaining oil, 6.5 – 7%
oil still present in the oilcake which will be used as animal feed. The
machine crashes and squeezes oil from the mustard without adding any
chemicals. Therefore, the oil produced by machine is healthy and free
from any sort of toxins.

9. .
Mustard oil can be obtained from all
three types of mustard seed, since all of
them possess an oil content of 20 to 30%.
The term mustard oil denotes both the
fatty oil and the essential oil of the
mustard seed. The essential oil is also
used in the production of mustard and is
responsible for the spicy taste. The
essential oil comes from black mustard,
yet only after exposure to water

10. First the mustard oil is pressed out of the seeds in a cold-press
process using a mechanical pressing, for example, with a
Florapower Universalpresse (Universal Press). Then the leftover
mustard press cake is ground into flour, mixed with water, and left
standing in a distillation still. After a length of time, a steam
distillation can ensue. The chemical reactions that take place
when mustard flour is mixed with water. The resulting essential oil
is thin, toxic, and has a colorless to yellowish tinge and a very
pungent odor, which irritates the eyes, causing tears; and on the
skin, it has a burning effect that causes redness and blisters. It
contains a high amount of allyl isothiocyanate. Mustard spirit,
which is produced from essential mustard oil in conjunction with
alcohol, is only used for medical purposes.

11. White mustard oil
has a yellowish color,
while raw black
mustard oil has a
light tinge. Because
it contains allyl
mustard oil, white
mustard oil tastes
acridly pungent;
black mustard oil
disseminates a rather
savory smell yet still
has a pungent taste.
Refined oil, on the
other hand, is neutral
in smell and taste
Characteristicsandshelflife

12. Mustard oil consists of up to 60%
monounsaturated fatty acids,
which in turn consist of approx.
42% erucic acid and around 12-18%
oleic acid. In addition there are
around 21% polyunsaturated fatty
acids; 6-10% of these are omega-3
α-linolenic acid and up to 15%
omega-6 linoleic acid. Beyond
this, the oil also contains
glyceride, behenic acid,
antioxidants, and vitamin E. Black
mustard oil also contains sulphur.

13. When exposed to light, oxygen in the air, or moisture, oils
and fats quickly become rancid and their smell and taste
can consequently change. If this oil is stored in airtight,
dark, and cool conditions, it has a shelf life of about 12
months.

15. A Kutty Story😜
Mustardoil is an importantitemin ourdailyfood. We cannotcookfish, meat
or vegetableswithoutit. The preparationof edibleoil frommustardseedsgoes
througha numberof steps.At firstmustardseedsareboughtfrommarket.
Theyare properlycleanedand driedin thesun fora fewweeks. Thenthedried
seedsare put intoa hawler(bowl)a littlewateris addedto theseeds. Theseeds
arecrushedin thehawler.Thentheoil cakesareseparated. Thentheoilcomes
througha channel.Oil is thencollectedin containers 😁 .

16. Thank
You😋