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Seminar Presentation On The
Seminar Presentation On The
BY
MUHAMMED HAJARAT
SUBMITTED TO
MAY, 2016
CHAPTER ONE
1.0 INTRODUCTION
About 79% of the over 100 million tonnes of edible oils and fats
produced worldwide annually are derived from plant sources and are
referred to as vegetable oils. Vegetable oils play important functional
and sensory roles in food products, and they act as carrier of fat
soluble vitamins A, D, E, and K. They also provide energy and
essential linoleic and linolenic acids responsible for growth and they
are one of the main ingredients used to manufacture soaps,
cosmetics, and pharmaceutical products. Vegetable oils are mostly
used for cooking and frying of foods and snacks. In both
applications, the oils are subjected to elevated temperatures in the
range of 35 to 180°C.The optimum design of heating and cooling
systems for cooking and frying, and the fundamental understanding
of cooking and frying processes require that the thermo-physical
properties of the major ingredient involved (such as vegetable oil) in
these processes be known. Three of the important thermo physical
properties to be observed are viscosity, density and specific heat.
The sizing and selection of pumps and pipes for handling the hot oil
also require that the viscosity of the oil be known. It has been well
established that temperature has a strong influence on the viscosity
of fluid products, with viscosity generally decreasing with increase
in temperature.
Good Fats
The unsaturated fat make-up of peanuts helps link them to a reduced risk
of heart disease. According to the Food and Drug Administration,
“Replacing saturated fat with similar amounts of unsaturated fats may
reduce the risk of heart disease. To achieve this benefit, total daily
calories should not increase.” One serving of dry-roasted peanuts (30
grams) contains 12 grams of unsaturated fat, only two grams of saturated
fat, and no trans fat. In addition, scientific evidence suggests, but does
not prove that eating 1.5 ounces per day of most nuts, including peanuts,
as part of a diet low in saturated fat and cholesterol may reduce the risk
of heart disease.
2.3 EXTRACTION OF OIL FROM GROUNDNUT
Oil is extracted from a number of fruits, nuts and seeds for use in
cooking and soap making or as an ingredient in other foods such as
baked or fried goods. Oil is a valuable product with universal demand,
and the possible income from oil extraction is therefore often enough
to justify the relatively high cost of setting up and running a small-scale
oil milling business.
Dehusking is important to give high yields of oil and reduce the bulk of
material to be processed` but in groundnut oil extraction about 10% by
weight of husk should be added back to the nuts to allow oil to escape
more freely from the press. Coconut is dehusked and split by skilled
operators as this is faster than the available small-scale machines. Most
nuts need grinding before oil extraction to increase the yield of oil.
Small mills are available for grinding copra, palm kernels and
groundnuts. Some seeds (e.g. groundnuts) are conditioned by heating to
80-90oC using a seed scorcher (Figure 2), and all oil-bearing materials
need to have the correct moisture content to maximize the oil yield.
Other oilseeds and nuts are usually processed cold provided that their
moisture content is below about 7%.
METHOD OF EXTRACTION
TRADITIONAL METHODS
Oil is extracted from fresh coconut, olives, palm fruit Shea nut etc. by
separating the flesh and boiling it in water. Salt is added to break the
emulsion and the oil is skimmed from the surface. In palm oil processing
the fruit is first heated in a ‘digester’.
MANUAL METHOD
Ghanis are widely used in Asia but less so in other areas. A heavy
wooden or metal pestle is driven inside a large metal or wooden mortar
(Figure 5a). The batch of raw material is ground and pressed and the oil
drains out. They have relatively high capital and maintenance costs and
need skilled operators to achieve high oil yields.
Figure 3: Hydraulic oil expeller
Mechanised extraction
Motorised presses are faster than manual or animal types (Figure 5a) but
are more expensive. Motorised ghanis (Figure 5b) are also available, but
their higher capital and operating costs require a larger scale of
production for profitability. Expellers are Figure 5a: Animal powered
extraction Figure 5b: motorised extractioncontinuous in operation and
work by grinding and pressing the raw material as it is carried through a
barrel by a helical screw (Figure 6a). The pressure inside the barrel, and
hence the yield of oil, are adjusted using a ‘choke’ ring at the outlet. The
equipment has higher production rates than similar sized presses but is
more expensive to buy and operate.
Although manual expellers are available (Figure 5a), small scale oil
millers more often use powered equipment to reduce the time and labour
involved in processing. Some designs also have an electric heater fitted
to the barrel to increase the rate of oil extracton. The production on rate
using presses and ghanis depends on the size of the equpment and the
time taken to fill, press and empty each batch. The production rate of
expellers depends on the size of the equipment, the speed of the screw
and the settng of the choke ring.
Groundnut meal is widely used for human food (biscuits, soups etc.)
when it is extracted by manual methods which do not burn the by-
product. Other fruits, nuts and oilseeds produce by-products that can be
used for fuel and animal feeds (Table 1). The high temperatures
employed in expellers burn by-products and they are only suitable for
animal feeds. However, all oil extraction businesses need to identify
markets for their by-products for economic viability.
CHAPTER THREE
3.0 INTRODUCTION
Before any research work could be carried out successfully, data or
information has to be collected. In this regard, this chapter aims at
discussing the various methods used.
3.1 METHOD OF DETERMINING THE DENSITY OF OIL
The density of water is 1000kg/m3 since water is the most common
liquid, it is most convenient to use it as a standard for comparing the
density of liquid. This comparison is termed Relative Density (R.D). But
to compute the density of a substance we have to get the mass of the
substance and volume of that substance.
𝑚𝑎𝑠𝑠 𝑜𝑓 𝑜𝑖𝑙
Density of oil =
𝑣𝑜𝑙𝑢𝑚𝑒 𝑜𝑓 𝑜𝑖𝑙
Readings (Units)
Current = I (A)
Time = t (S)
Calculation
Rearranging and regrouping the terms from the above equation we arrive
at the following relationship,
2𝑟 2 (𝜌𝑠ℎ𝑒𝑟𝑒 −𝜌𝑓𝑙𝑢𝑖𝑑 )
V=
9