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
3rd sem.
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2. Content
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3. Introduction
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 Fats 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

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

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Extraction of oil

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Mechanical pre
treatment of oil
seed
Cleaning
De-hulling
Reduction
of oil seed
cooking
Mechanical
extraction of oil
Batch
processing
Continuous
process
Refining process
De-
gumming
Bleaching
process
Solvent
extraction
Deodorizing
Basic steps

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Mechanical pre- treatment of oil seeds
A)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

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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.

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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.

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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

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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

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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

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Mechanical extraction of oil
A) 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.

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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

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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.

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A)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
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Oil heat at 65*C
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Add 1% Water
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Hydrate the gum
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Remove gum
with
centrifugation

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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

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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
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Heat at 85*C
under vacuum
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Treat with
bleaching earth
0.5% for 15 min
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Filer
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Phosphorus
contain 5 PPM in
oil

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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
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Heat with
steaming 900psi
pressure/245*C
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Cooling oil
(38-49)*C
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Deodorize
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Filtration 66*C

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