Mrs.T.Devi, M.Sc., M.Phil., Assistant Professor Food Processing and Quality control V.V.VANNIAPERUMAL COLLEGE FOR WOMEN

1. Mrs.T.Devi, M.Sc., M.Phil.,
Assistant Professor
Food Processing and Quality control

3.  COTTONSEED has a similar structure to
other oilseeds such as sunflower seed ,
having on oil-bearing kernel surrounded by
a hard outer hull; in processing , the oil is
extracted from the kernel
 Cottonseed oil has been divided into tree
part
 Meat (kernel)h
 hull (outer hard covering of seed)
 Lint (soft white fibers)

4.  Cottonseed oil has a mild taste
 Its fatty acids profile generally consists of
70% unsturated fatty acids, (18%
monounsaturated and 52% polyunsaturated),
26% saturated fatty acids
 It is used as insecticide

5.  Cottonseed oil has traditionally been used in
foods , As a cooking oil , It is used for frying
in both commercial and home cooking
 Its significantly less expensive than olive oil
 Cottonseed oil is a good choice where oil with
good stability is needed
 Also used as salad oil

7.  Most oilseeds require some degree of
cleaning and preparation before the oil is
separated from the solid portion of the
seed
 Cleaning
 Delinting
 Dehulling
 Separation
 flaking
 cooking
 Oil extraction

8.  When the cottonseeds are removed from
storage for extraction, dirt and other trash
must be removed
 Several seed-cleaning systems are used,
which are all based on some type of
screening
 Trash that is lighter or smaller than the seeds
will be aspirated in pneumatic systems or
sifted out mechanically. The larger pieces of
trash are screened out and magnets are used
to remove ferrous metal

9.  This step is unique to cottonseed among all
the oilseeds. The cellulose linter fibers must
be removed from the seeds because leaving
them on the seed would lower the yeild oil
due to absorption of the oil by the cellulose
fibers
 Chemicals, such as sulphuric acid , have
been used to removed the linters

11.  Once the lint is removed , the hulls are separated
from the seeds hulls that are allowed to remain
with the kernels absorb oil during extraction and
lower the quality of the meal produce by lowering
the protein level , two types of hullers used,
 Bar huller (consists of bars)
 Knife huller (consists of Knifes)
 Studded cylinder that rotates within another
cylinder having similar knives protruding from its
interior
 The hulls are cut as the seeds pass around the
inner cylinder
 Hull is used in animal feeds

13.  After hulling, the meats or kernel are
reduced in size or flaked to facilitate oil
removal
 Meats are rolled into thin flakes (25 to 35 mm
thick) to make them easily permeable to
steam in the cooking operation
 Cottonseeds may be flaked by passing
between two rolls mounted side-by-side

14.  Cooking process is necessary for some
importance reasons
 To rupture the oil glands
 To detoxify the gossypol
 To precipitates the phosphatides
 To coagulate proteins
 Oil viscosity is reduced

15.  Oil extraction may be a single or combination
of various method;
a) Expression in expeller
b) Solvent extraction
c) Direct extraction
d) Pre -press solvent extraction

16.  Mostly pre-pressed in mechanical screw
presses
 Heavy perforated barrel
 Exerting a pressure up to 11.7 to 13.8 mpa
 About 3-4 oil remains in the cake that results
from screw pressing
 These screw presses are displaced by
hydraulic press

17.  SOLVENT HEXANE IS USED
 Hexane is sprayed onto flakes
 Hexane dissolving the oil is known as
miscella
 This miscella is firstly fitter
 After that this miscella is sent to evaporator

18.  The usual processing of vegetable oils
involves four steps
 Degumming steam refining
 Absorptive bleaching
 Hydrogenation
 Deodorization
 These are usually batch operations although
a few continues processes are in operation
 The oils are degummed by the coagulation
with small amount (0.05%) of conc.
Phosphoric acid

19.  Bleaching is accomplished by the use of
absorptive bentonite clays for edible oils, and
alternatively by chemical reaction for non
edible ones
 The bleached oil, if it is to be used as salad
oil, is then subjected to a winterizing
treatment which removes any material that
with solidify out at refrigerator temperature

20.  The conversion of various unsaturated radical
of fatty glycerides into more highly or
completely saturated glycerides by the
addition of hydrogen in the presence of
catalyst
 The amount of hydrogen is related to degree
of reduction of unsaturated required
measured by decrease in iodine number

21.  Deodarization is accompanied by blowing
superheated steam through the oil
 Under high vacuum of 138 to 800 per and
210 to 275 degree Celsius
 Odor causing and color producing pigments
are also removed
 Deleterious oxidation is prevented under
nitrogen atmosphere