Oilseeds processing, Green technology, Enzyme assisted process, oil extraction

1. Aqueous extraction technology for edible oil
By : Shaghaf Kaukab
Thongam Sunita
Th. Bidyalakshmi
K Bembem

2. Carbohydrate
Protein Oils and fats
Vitamins and minerals

3. Provide energy that our body needs
Provide essential nutrients to our body
Act as thermal insulation
Protectors of organs and skin
key vector for vitamin absorption
Help maintaining cholesterol level
Advantages of oils and fats

4. • Seed oils represent 70% of global oil production
• India is the largest producer, consumer & importer
• Traditionally cultivated –
Oilseeds
Groundnut, Mustard/rapeseed, Sesame,
Soybean, Linseed, Sunflower, Safflower
Plantation crops – Coconut and Palm oil
Non-conventional sources – Rice bran and Cottonseed oil

5. Anatomy of oilseed
(Source: Campbell and Glatz, 2009)
• Lipid body size (OB) – 0.2 – 4 µm
• Protein body size (PB) – 2 – 20 µm
Cell wall
TEM of soybean cell cross-section

6. • Conventional methods
Physical method
• Hydraulic press
• Screw press
Chemical method
• Solvent extraction (Hexane)
• Commercially used
Combination of expeller and solvent extraction

7. Existing concerns??
• Environmental impact
• Potential of explosion or fire
• Safety concerns
• Requirement of refining
• High operating and management cost
• Production of low valued meal
• Desolventization of residue

8.  Minimize the use of organic solvents
 Environment friendly
 Process safety and lower risk
 Use of meal as food
 Preserving high quality and high
extraction yield
 Cost effective
Green technology
Aqueous Extraction
Technique

9. Food protein research and development
centre, Texas A&M university
 Use of water as extracting medium
Simultaneous extraction of oil and protein
fraction for consumption

10. • Dissolution theory
∆G = ∆H – T ∆S
∆G = Gibbs free energy ; kJ mol-1
∆H = Enthalpy ; kJ mol-1
∆S = Entropy ; kJ K-1 mol-1
T = Temperature ; K

11. Grinding
Extraction
Solid-liquid separation
Centrifugation
Demulsification
Drying
Solid phase
Aqueous phase
Oil

12. • Particle size
• Agitation rate
• pH
• Solid-liquid ratio
• Extraction time
• Temperature
• Enzymes

13. Capital investment
Safety
Simplicity
Capability to remove undesirable
substances
Quality of oil

14. Limitations
• Comparative low oil recovery
• Necessity of demulsification
• May result in aqueous effluents
• Increased chances of microbial contamination

15. • High quality edible oil recovery of >95% was achieved in
some oilseeds like walnut, peanut and sunflower
• Enzyme assistance using cellulase, protease, Hydrolysa
Hemi-cellulase, amylase, lypase etc for enhancing the
extraction efficiency
• AEP followed by enzyme demulsification of extruded
oilseeds flakes produce better yields of total oil
• Processing parameters (particle size, enzymes, cellular
structure and pH) significantly affected the emulsion
stability and final oil yield
Conclusions

16. Need of detailed economic evaluation of the process –
development and availability of enzymes, recycle and
reusability
Indian Agricultural Research Institute