THIS TOPIC IS COVEING ABOUT Processing and Extraction of Oilseeds ( Mustard & Sunflower)

1. Processing and Extraction of Oilseeds
( Mustard & Sunflower)
Submitted by : Kiranbeer Kaur
Reg No : 2124610
Submission Date : 7-Dec-2022
Submitted to : Dr. Shubham Rohilla
(Assistant Professor)
1
Subject : Technology of Cereals ,Pulses ,Oilseeds

2. INTRODUCTION
 Nine oilseeds are the primary source of vegetables oils in the country ,which
are largerly Grown under rain fed conditions over an area of about 26 million
hectare
 Among these soybean (84%), groundnut (27%),rapeseed and mustard (27 %)
,contributes to more than 88% of the total oilseeds production and more than
80% of vegetable oil with a Major share of mustard ,soybean, and groundnut .
2

3.  The mustard seeds ranks fourth among the major oilseeds of the world India is
an important rape seed mustard seed growing country in the world occupying
largest area and has second position in the production in the world
 The rapeseed – mustard seed group include sarson ,raya and toria crops and
mainly cultivated in UP, Haryana , Madhya pradesh and Gujrat .
3

4. Karnataka the largest producer of soybean in the country with the state
accounting for almost 50% of the entire production in the country with the 18
rank in all over world .
 Rice bran oil is the oil extracted from the hard outer brown layer
of rice called bran. India is the largest producer of Rice bran oil and the
second is china. India produces 950,000 tonnes .
4

5. Mustard
Mustard is an annual herb cultivated as oil seed crop or as vegetable or as fodder,
of which, 3 species are known for its condiment value.
They are pale yellow or white mustard (Brassica hart), brown mustard (Brassica
juncea) and black mustard (Brassica nigra).
Mustard flower Close up of mustard oilseed
5

6. Mustard oil
Mustard oil can mean either the pressed oil used for cooking, or a
pungent essential oil also known as volatile oil of mustard. The essential oil
results from grinding mustard seed mixing the grounds with water, and
extracting the resulting volatile oil by distillation It can also be produced by
dry distillation of the seed.
6

7. Composition of Mustard Oil
 Mustard oil has about 60% monounsaturated fatty acids(MUFA)
 42% erucic acid
 12% oleic acid
 21% polyunsaturated fats(PUFA)
 6% the omega-3 alpha-linolenic acid(ALA)
 15% omega
 6 linoleic acid(LA)) and it has about
 12% saturated fats.
7

8. Functions of Mustard Oil
 Antifungal and antibacterial
 Hair revitalization
 Skin thereapy
 Cardiac health improvement
 Alleviate pain
 Reduce inflamation
8

9.  Pusa mustard 22 (LET 17), CS 56 (CS-234-2),
 Pusa mustard-24 (LET-18), GSC-6 (OCN-3),
 Dhara mustard hybrid 1 (DMH 1) Hybrid, RB 50, RGN 145,
 Pusa mustard 25 (NPJ 112), NRCDR 601 (DMR 601),
 Pusa Mustard 26 (NPJ 113),
 RGN 229,
 RGN 236, PBR-357, RLC-2 (ELM 123)
Varities Of Mustard
9

10. Mustard Oil Processing
SEED DRYING
SEED CLEANING
SEED HEATING
OIL EXTRACTION
PURIFICATION AND FILTRATION
FILLING PACKAGING AND STORAGE
10

11. Processing of Mustard
 The process of manufacture is well established
 To begin with dry mustard seeds are fed to oil extractor expeller
where about 90-95% oil is extracted
Mustard seed extraction set up
11

12. Processing of Mustard
Seed drying
 The mustard seeds are dried in the sun to maintain 9.5 % moisture
 The step is essential in removing any water that could deteriorate the
oil extraction process
Mustard seed dryer Dried mustard seeds in sun
12

13. Seed cleaning
The dried mustard seeds are cleaned whereby all the dirt and foreign objects
are removed from the seeds to ensure the extracted oil is pure and of high
quality
Seed cleaner Removing unwanted particles
Cleaned seeds
13

14. Mustard seeds Heating
 After the cleaning, the mustard seeds are then heated. the quantity of
yield is increased by heating the seeds.
 The heating also improves the protein supply in the by-product seed cake
that is used for animal feed processing.
14

15. Well-prepared mustard seeds are automatically fed into the mustard oil
pressing machine where, depending on the volume to produce approximately
26 -30 % oil, the crushing and pressing are continued further to extract all the
oil from the seed cake.
Mustard Oil Extraction
15

16. 16

17.  The final step involves filtering the extracted oil to remove impurities from the
oil before the oil is bottled and stored.
 After filtration, the mustard oil is ready for filling, sealing, and packaging, now
the mustard oil is filled in different sizes of a bottle according to market
demand and sent for the market.
Mustard Oil Filtration
17

18. Filtration Packaging & Storage of Oil Seed
18

19. Machinery & Equipment's
Heavy duty Oil Expeller
Oil Expeller machine which is specially designed to be used for Edible oil
plant. This machines can extract oil from the most of seeds/nuts. Moreover it
can crush ground nut, linseeds, mustard seeds, palm kernels, seeds, castor,
neem, sun flower seeds etc.
19

20. Heavy duty round cooking/feeding kettle
 It is used to cook the mustard seeds initially prior to oil
extraction in order to enhance oil yield.
20

21.  18"×18" - 18 taps with Filter cloth, oil collection tray complete with all
accessories oil pump
 It’s an array of filtration membrane which are arranged such that when the
oil is forced through this array via a pump it gets filtered.
Filter press
21

22. Material handling and other Equipment's
These Equipment’s are used for material handling. Other equipment’s like
water pumps, weighing machine, pipelines, belts, other spare parts etc. are also
used.
22

23. 23

24. Flow chart for processing of mustard seed
24

25. 25
Sunflower
 Sunflower, (genus Helianthus), genus of nearly 70 species of herbaceous
plants of the aster family (Asteraceae).
 Sunflowers are native primarily to North and South America, and some
species are cultivated as ornamentals for their spectacular size and flower
heads and for their edible seeds.

26. 26
 The common sunflower (H. annuus) is an annual herb with a rough hairy stem
1–4.5 metres (3–15 feet) high and broad, coarsely toothed, rough leaves 7.5–30
cm (3–12 inches) long arranged in spirals.
 The attractive heads of flowers are 7.5–15 cm wide in wild specimens and
often 30 cm or more in cultivated types

27. 27
 The common sunflower is valuable from an economic as well as from an
ornamental point of view. The leaves are used as fodder, the flowers yield a
yellow dye, and the seeds contain oil and are used for food.
 The sweet yellow oil obtained by compression of the seeds is considered
equal to olive or almond oil for table use.
 Sunflower oil cake is used for stock and poultry feeding. The oil is also used
in soap and paints and as a lubricant. The seeds may be eaten dried, roasted,
or ground into nut butter and are common in birdseed mixes

28. 28
Sunflower oil is the non-volatile oil pressed from the seeds of
the sunflower (Helianthus annuus). Sunflower oil is commonly used in food as
a frying oil, and in cosmetic formulations as an emollient.
Sunflower oil is primarily composed of linoleic acid a polyunsaturated fat,
and oleic acid, a monounsaturated fat. Through selective breeding and
manufacturing processes, oils of differing proportions of the fatty acids are
produced. The expressed oil has a neutral taste profile the oil contains a large
amount of vitamin E

29. 29
 Palmitic acid (saturated): 5%
 Stearic acid (saturated): 6%
 Oleic acid(monounsaturated omega-9): 30%
 Linoleic acid (polyunsaturated omega)-6: 59 %
Composition of Sunflower

30. 30
Varieties of sunflower
 Branching. Autumn Beauty. Chocolate, Goldy Honey Bear, Italian White.
 Dwarf. Sunspot. Teddy Bear, Topolino
 For Eating. Mammoth Grey Stripe, Mongolian Giant. Snacker.
 Medium-Tall Types. Lemon Queen. ProCut Bicolor, Taiyo,Tall Teddy, Velvet
Queen.

31. 31
Health Benefits of Sunflower oil

32. 32
Processing of Sunflower oil

33. 33
Cleaning the Seeds
The harvested sunflower oil seeds are passed over magnets to removal any metal
traces, and other impurities are being get rid off by cleaning sieve and destoners.
Then the outer covering (hulls) of the seeds are removed to obtain pure seeds

34. 34
Grinding the Seeds
The de-hulled seeds are ground into coarse meal to provide a larger surface area to
be pressed. Hammer mills or grooved rollers are used to crush the coarse meal into
uniform fine particles. Then the meal is heated to enable oil extraction, though
impurities are released with oil during this process and such impurities should be
removed before the oil is declared edible.
Pressing
The heated meal is fed into a screw press which progressively increases the
pressure from sixty kilopascals (kps) to 950kps, 206kps, to 850kps as the meal is
passed through a slotted barrel. At the same time, the oil is squeezed out through
the slots in the barrel and recovered

35. 35
Extraction of the Additional Oil
Volatile hydrocarbon solvents are used to process the remaining oil cake through
solvent extraction so as to achieve maximum yields. The most commonly used
solvent is hexane which dissolves the oil out of remaining oil cake. The solvent is
then distilled out of the oil, passed through the matter and then collected at the
bottom.
Removal of Solvent
Traces Around 90% of the volatile solvent left in the extracted oil, evaporates
and it’s collected for reuse. Then a stripping column is used to retrieve the
remaining solvent. In this process, the oil is boiled by steam and the solvent
evaporates, condenses and is collected separately.

36. 36
Refining of the Oil
Sunflower oil refining involves removal of the bitterness, colour and odour. First
the oil is heated at temperatures between 40 0C and 85 0C.
Then it’s mixed with an alkaline substance like sodium carbonate or sodium
hydroxide. The oils are degummed by treating them with heated water at
temperatures between 85 0C and 95 0C or with acidified water. This precipitates
out most of the gums usually phosphatides. Then centrifugation is done to
remove the dregs.

37. 37
 The edible oil used for cooking is obtained by filtering it through
activated carbon, activated clay or through fuller’s earth which adsorbs
the pigmented substance from the oil. However, the oil intended for salad
dressing needs refrigeration.
 Such oil is obtained through winterizing by rapidly chilling and filtering
to remove waxes. This procedure is applied to prevent solidification of
the oil in the refrigerator.
 The final step involves deodorizing the oil by passing the steam over
hot oil placed in a vacuum at temperatures between 225 0C and 250 0C.
Processed Involved

38. 38
 This allows the volatile components responsible for the taste and odor to
evaporate from the oil.
 One percent citric acid is added to the oil to inactivate any trace metals
present, hence preventing oxidation within the oil, thereby prolonging
the shelf life of the oil.

39. 39
 Sunflower oil seed cake is the most obvious waste product of the sunflower seed
oil production process.
 Such oil seed cake is used to manufacture low-grade fertilizer and produce
animal feeds. The unwanted by-products are disposed of.
 The most common product of the sunflower seed oil making is the oil seed
cake/meal, which is usually used to make animal feed and low-grade fertilizer or
partly disposed.
By Products After Processing

40. 40
 Sunflower meal is a successful substitute for soybean meal in equal
protein diets for ruminant animals, as well as for swine and poultry feed.

41. 41
Flow scheme for oil processing

42. 42
Quiz ?
1. What is dry distilation ?
2. why rancidity occur in mustard oil ?
3. Which compound release flavour in oil ?
4. Difference between sunflower and mustard oil ?

43. 43
References
.http://www.oilmillmachinery.net/sunflower-oil-production.html
.https://en.wikipedia.org/wiki/Sunflower_oil
https://fsi.colostate.edu/sunflower-seeds-draft/ 11
://epgp.inflibnet.ac.in/
.http://www.niftem-t.ac.in/moilppteng.php
.https://patents.google.com/patent/CN103330731A/en
.http://www.edibleoilextractionmachine.com/faq/extraction_process_of_mus
tard_oil_498.html

44. 44