با همکاری انجمن علوم و صنایع غذایی ایران

نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه مهندسی مواد و طراحی صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان.

2 شرکت پنبه و دانه های روغن خراسان.

3 گروه شیمی، دانشگاه آزاد اسلامی، واحد گنبد کاووس.

4 باشگاه پژوهشگران جوان و نخبگان، دانشگاه آزاد اسلامی، واحد گنبد کاووس.

چکیده

مرسوم‌ترین روش‌های استخراج روغن از دانه‌های روغنی، استفاده از پرس و حلال می‌‌باشد. در پژوهش حاضر، تاثیر درجه حرارت پخت (70، 80 و 90 درجه سانتی‌گراد) و رطوبت دانه‌های خروجی از دیگ پخت (7، 5/7 و 8 درصد) بر برخی از خصوصیات شیمیایی روغن آفتاب‌گردان از جمله میزان مواد ریز نامحلول در روغن، اسیدیته، میزان رطوبت، پروتئین و روغن کنجاله بررسی شد. تجزیه و تحلیل آماری و بهینه‌سازی فرایند به روش سطح پاسخ انجام شد. نتایج نشان داد که با افزایش درجه حرارت پخت میزان مواد ریز نامحلول و اسیدیته روغن افزایش ولی میزان رطوبت و روغن در کنجاله کاهش یافت. با افزایش میزان رطوبت دانه‌های خروجی از دیگ پخت از میزان مواد ریز نامحلول روغن کاسته ولی بر میزان اسیدیته روغن افزوده شد. با توجه به نتایج بهینه‌سازی فرایند می‌توان بیان نمود که اعمال شرایط دمایی در حدود 70 سانتی‌گراد و با رطوبت 73/7 و 65/7 درصد دانه‌های خروجی از دیگ پخت منجر به تولید محصولی با حداقل میزان اسیدیته و مواد ریز نامحلول در روغن و کنجاله‌ایی با کمترین میزان روغن گردید.

کلیدواژه‌ها

عنوان مقاله [English]

Optimizing the operating parameters of cooker during oil extraction and production of sunflower meal on an industrial scale

نویسندگان [English]

  • Hamid Bakhshabadi 1
  • Mohammad Rostami 2
  • Masoumeh Moghimi 3
  • Abolfazl Bojmehrani 2
  • Anehbibi Bahelkeh 4
  • Negar Toorani 4

1 Department of Food Materials and Processing Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Iran.

2 Board of Khorasan Cotton and Oil Seeds Company, Iran.

3 Department of Chemistry, Gonbad Kavoos Branch, Islamic Azad University, Gonbad Kavoos, Iran.

4 Young Researchers and Elites Club, Gonbad Kavoos Branch, Islamic Azad University, Gonbad Kavoos, Iran.

چکیده [English]

Introduction: Using oilseeds in the human food stuffs, employing their meal for animal feed and also their usage in pharmaceuticals, soap making and fuel has prompted great interest for farmers to plant them and for the government to promote their cultivation. Among them, sunflower is one of the main oilseeds in the world which its cultivated area has expanded due to fair cultivation requirements, high yield of the oil, high nutritional value and also lack of anti nutritional factors. Sunflower (Helianthus annuus) is an annual plant belonging to Asteraceae family. This is a dicotyledonous, cross-pollinated monoecious plant that is fertilized by wind and insects. Sunflower seed oil has an excellent nutritional quality, as in recent years, cultivars with high oil (especially oleic acid) content have been substantially nurtured. The most different methods of extracting oil from oilseeds are the press and solvent methods. Similar to the other seeds with high oil content such as canola, the most effective way of extracting oil from sunflower is mechanical pressing followed by solvent extracting. In this method, the mechanical press extracts about 60 percent of the oil and the solvent method extracts the remaining oil. For the first time, the present study was aimed to improve temperature of cooker and moisture of output seeds for producing sunflower oil with lowest degree of insoluble fine partial in oil, moisture and acidity and meal with lowest levels of moisture and oil. Materials and Methods: Sunflower seeds used in this research were supplied from one of Iran's provinces and were transferred to the company of Khorasan cotton and oilseeds to produce oil and meal. After receiving the sunflower seeds in the factory, they were entered into silos in dark and ambient temperature; impurities such as dust, sands, stones, spoiled seeds, small weed seeds and other extraneous materials were separated by mechanical sieves. After cleaning, the seeds were entered into the cracker and they were broken into smaller particles and then were moved into the cooker; at this stage, the temperature of cooker and moisture content of the exiting seeds were set to 70, 80 and 900 C, and 7, 7.5 and 8%, respectively. Then, conditioned seeds were entered into the Buhler flicker device for flaking. Afterwards, the flakes were moved into the Desmet extractor (heating condition of 500C for 7 hours) to extract the oil from the seeds by hexane solvent. Then, the tests were performed on the oil and meal. Severalphysic-chemical properties of sunflower oil including insoluble fine partial, acidity values as well as moisture, protein and oil contents of the obtained meals were determined. Statistical analysis and process optimization were carried out using response surface methodology (RSM). Results and discussion: The achieved results expressed that with an increase in cooking temperature, insoluble fine partial and oil acidity values of the extracted oil were boosted while moisture content of oil and meal values alongside oil content of the obtained meal showed reduction. With increasing of the moisture content of cooker’s seeds, the insoluble fine partial value of the extracted oil was reduced while oil acidity value was increased. Increasing the moisture of cooker’sseeds led to the oil reduction in the meal. The highest oil content in the meal was achieved in the condition that the cooker temperature was 70oC and the moisture of output seeds from the cooker was 7%. The analysis of resulted data showed that two parameters of the cooker’s temperature and cooker’s seeds moisture content had significant effects on the moisture content of the meal. Increasing the cooker temperature from 70 to 90oC caused a decrease in the meal moisture. As result shown, increasing the moisture content of output seeds from the cooker increased the moisture content of the meal. Increasing the cooker temperature from 70 to 90oC reduced the protein amount of the meals. Results of different studies showed that increasing the temperature will decrease the protein amount of the meals. Increasing the moisture was also resulted in the decrease of residual protein in the meal. The obtained results of the optimization procedure revealed that the application of the cooking temperature of 70 °C and moisture content of the output seeds equal 7.73 and 7.65 % led to achieving products with the least values of acidity and insoluble fine partial in the obtained oil as well as meals with the minimum remaining oil.

کلیدواژه‌ها [English]

  • Optimization
  • Operating parameters
  • Cooker
  • Sunflower oil
  • Industrial scale
AOAC. 2008. Official methods of analysis of the association of official analytical chemists, Vol. II. Arlington, VA: Association of Official Analytical Chemists.
AOCS. 1993. Official Methods and Recommended Practices of the American Oil Chemists’ Society, AOCS Press, Champaign, IL, 762p.
Bagheri, A. 2014. Effect of nitrogen fertilizer and spraying oil on the qualitative and quantitative characteristics of sunflower. Master thesis of Agriculture, Faculty of Agriculture, and University of Zabol. 85 p. (in Persian).
Bamgboye, A. and Adejumo, A. 2007. Development of a Sunflower Oil Expeller. Agricultural Engineering International: the CIGR E journal. Manuscript EE 06 015.Vol IX. September.
Boselli, E., Di Lecce, G., Strabbioli, R., Pieralisi, G. and Frega, N. 2009. Are virgin olive oils obtained below 27°C better than those product at higher temperatures? LWT- Food Science and Technology. 49(3): 748-757.
Ghavami, M. Gharachorloo, M. and Ezatpanah, H. 2003. Effect of frying on the oil quality properties used in the industry potato chips, Journal of Agricultural and l Science. 9(1): 1-15.
Ghodsvali, A., Haddad Khodaparast, M. H., Vosoughi, M. and Diosady, L. L. 2005. Preparation of canola protein materials using membrane technology and evaluation of meals functional properties. Food Research International. 38: 223-231.
Glaucia, S., Leila, M. and Miriam, D. 2012. Optimization of osmotic dehydration process of guavas by responsesurface methodology and desirability function, International Journal of Food Science Technology. 47: 132–140.
Grosch, W., Laskawy, G. and Senser, F. 1983. Storage stability of roasted hazelnuts.CCB Review for Chocolate, Confectionery and Bakery. 8: 21-23.
Gupta, R. K. and Prakash, S. 1992. The efect of seed moisture content on the physical properties of JSF-1 safflower. Journal of Oilseeds Research. 9: 209-216.
Kazi, B.R., Oad, F.C., Jamro, G.H., Jamali, L.A. and Oad, N.L. 2002. Effect of water stress on the growth, yield and oil content of sunflower. Pakistan Journal of Applied Sciences. 2 (5): 550-552.
Khajehpour, M. R. 2007. Production of industrial plants. Isfahan University of Jihad Publisher. 564 p. (in Persian).
Kurki, A. L., Bachmann, J. and Holly, H. 2008. Oilseed Processing for Small-Scale Producers. A Publication of ATTRANational Sustainable Agriculture Information Service. Pages: 1-800-346-9140.
Malek, F. 2001. Edible fats and vegetable oils.Farhang-o Ghalam Publication. Pp. 22-35. (in Persian)
Manivannan, P. and Rajasimman, M. 2008. Osmotic dehydration of beetroot in salt solution: optimization of parameters through ststistical experimental design. Internatiol journal of chemistry and Biological Engeeniring. 1:41-46.
Odabas, A.Z and Balaban, M.O. 2002. Supercritical CO2 extraction of sesame oil from raw seeds. Journal of Food Science and Technology. 39:496–501.
Pan, X. J., Liu, H. Z., Jia, G. H. & Shu, Y.Y. 2000. Microwave-assisted extraction ofglycyrrhizic acid from licorice root. Journal ofBiochemical Engineering. 5: 173–177.
Prior, E.M., Vadke, V. S. and Sosulski F.W. 1991. Effect of heat treatment on canola press oils. Journal of the American Oil Chemists Society. 68: 407-411.
Rostami, M., Farzaneh, V., Boujmehrani, A., Mohammadi, M. and Bakhshabadi, H. 2014. Optimizing the extraction process of sesame seeds oil using response surface method on the industrial scale. Industrial Crops and Products. 58: 160–165.
Rostami, M., Estaki, M., Godsevali, A.R., Bojmehrani, A. and Bakhshabadi, H. 2015. Effect of Cooking temperature on some of oil and defatted seed quality characteristics of Rapeseed. Journal of Innovation in Science and Technology. 7 (1): 87-94. (in Persian).
Savoire, R., Lanoiselle, J.L., Vorobiev, E., 2013. Mechanical continuous oil expression from oilseeds: a review. Food Bioprocess Technol. 6 (1): 1–16.
Singh, P., Kumar, R., Sabapathy, S.N. and Bawa. S. 2008. Functional and edible uses of soy protein products. Comprehensive Reviews in Food Science and Food Safety. 7(1): 14-28
CAPTCHA Image