Name: Akifa Ejaz 12211

Minahil Raiz 12204

Ambar Zahid 12214

Fatima Noor 12221

Subject:

Food Process Engineering

Assignment Topic:

Extraction of Agriculture products

Oil seed and Fruits
Session:

(2020-2022)

Degree:

ADP (Food Science &Technology)

Submitted By:

Mam Marwa
Oil Seeds
What is oil extraction process?
Oil is extracted by three general methods: rendering, used with animal products and oleaginous
fruits; mechanical pressing, for oil-bearing seeds and nuts; and extracting with volatile solvents,
employed in large-scale operations for a more complete extraction than is possible with pressing.
Oil can be extracted using the methods of cold-pressing to crush the seeds at low temperatures to
release the oils. Cold pressed oils have a neutral taste when compared to other methods. The
disadvantage of the cold pressing process is the low productivity and inconsistent quality.

Varieties

plant oil

Almond Almond oil

Argan Argan oil

Borage Borage oil

Castor oil plant Castor oil

Cherry Cherry pit oil

Coconut Coconut oil

Corn Corn oil

Cotton Cottonseed oil

Flax Linseed oil

Method of extraction
Cold
Oil can be extracted using the methods of cold-pressing to crush the seeds at low temperatures to
release the oils. Cold pressed oils have a neutral taste when compared to other methods. The
disadvantage of the cold pressing process is the low productivity and inconsistent quality.[1]
Expeller pressed
Expeller pressed oils are mechanically squeezed to produce the oils. Although no heat is directly
applied, the temperature increase caused by the friction is not controlled as much as it is with
cold-pressed oils. Expeller pressed oil tends to generate oil in higher quantities. The higher
temperatures can impart a toasted or nutty flavour to the oil. Expeller pressed oils have been able
to achieve 70% oil yields.
Solvent expelled
The seeds are first ground to a paste before being washed with a solvent to release the fat in the
seed. Next, the solvent (Hexane is the standard) is removed using heat in a sealed chamber
and distilled, leaving virtually no detectable levels of the solvent used. Solvent extraction has
been able to achieve 95% oil yields. The high productivity is the main advantage of this process,
it also requires less maintenance than other methods of extraction.

Preparation of Seeds for Oil Extraction

Unit operations for preparation of seeds for oil extraction vary slightly depending on the physical
properties and oil content (Figure 1). However, most oilseeds go through the process of cleaning,
drying dehulling, size reduction, flaking cooking and tempering.
Cleaning

Oilseeds need to be cleaned to remove plant stems, sticks, leaves and foreign material before
storage. Such material may decompose and cause heating in stored seed mass diminishing oil
and meal quality. Foreign materials in seeds are typically separated out by a combination of
rotating or vibrating coarse screens, reels and aspiration. This process is commonly referred to as
scalping. Buhler, Carter-Day, and Kice Metal Products are some of the suppliers of scalping
equipment.

Sand and dirt also are removed by fine screening. Rotex and Buhler are well known suppliers of
such screens. Magnetic devices remove metal contaminants from seeds. Plate magnets, drum
magnets or electromagnets installed over conveyor belts are commonly used. Some oilseeds such
as peanuts may contain stones which are similar in size to the seeds. Hence, they cannot be
separated by screening. Seeds need to be separated from stones by gravity. Special “destoners”
are available to remove stones and mud balls. Companies such as Buhler and Triple S Dynamics
are popular suppliers of such equipment.

Seed Drying
The moisture content of oilseeds often needs to be reduced to minimize degradation in storage
and to improve the effectiveness of downstream processing. For example, soybeans are often
received at 13 percent moisture and need to be dried to 10 percent moisture to facilitate efficient
hull removal. Large, vertical, open-flame grain dryers can be used for oilseeds as well. These
dryers have multiple columns of oilseeds which slowly migrate downward. The upper portion of
the column is used for drying and lower section is for cooling.

Dehulling

The amount of hull on oilseeds varies significantly. The percentage of hulls for cotton seed,
sunflower seeds and soybean are 45, 25 and 7 percent, respectively. Hulls and shells of oilseeds
do not contain a significant amount of oil (less than 1 percent). Most oilseeds need to be
separated from their outer husk or shell prior to oil extraction. Dehulling also is referred to as
shelling or decorticating. Dehulling increases oil production efficiency, capacity of the extraction
equipment and reduces wear in the expeller as the husks are abrasive. If not removed, hulls
reduce the total oil yield by absorbing or retaining oil in the pressed cake. Furthermore, wax and
color compounds present in the hulls end up in the extracted oil. These compounds are not
desirable in edible oils and need to be removed during the refining process.

There are numerous dehuller designs to choose from depending upon the types of seeds. Knife,
disk and impact type dehullers are widely used. For example an impact dehuller, which is
commonly used for sunflower seeds, consists of a rotating blade that drives seeds into a hard
material outside the diameter of the blades. The force of impact causes the hulls to break. Then,
seeds are separated by using shaking conveyor belts, multiple sifting screens or vacuum.
Dehulling efficiency of a system often is measured by the residual fiber content in the meal and
the residual oil content in the hulls. The industry standards for soybeans are less than 3.5 percent
fiber content remaining in the meal and less than 1.5 percent oil content remaining in the hull.
Suppliers of dehulling equipment include Buhler, Crown Iron Works, De Smet, Kice Industries,
Inc., Rotex and Carter Day.

Size Reduction and Flaking

Most oilseeds are reduced in size to facilitate hull removal, heating, drying and flaking prior to
oil extraction. Canola, rapeseed and corn germ do not require size reduction as they are already
sufficiently small. Cracking mills are used for seed size reduction. A cracking mill consists of
two sets of cylindrical corrugated rolls in series. The rolls rotate at differential speeds to break
apart seed cells containing oil. High capacity cracking mills can process up to 1,000 tons per day
of oilseeds. Buhler and CPM Brokamp are the primary suppliers of cracking mills.

Oilseeds also can be flaked prior to solvent extraction. Flaking ruptures seed cellular structure
and reduces the distance that solvent has to travel to reach the oil in the cells. A flaking mill has
two large diameter rolls turning in opposite direction and forced together by hydraulic cylinders.
As the seeds are pulled through the flaking mill, they are stretched and flattened. Typical flake
thickness is in the range of 0.01-0.015 inch or 0.25-0.37 mm. Flaking of oilseeds also increases
surface area for increased contact between solvent and seed during the solvent extraction
process. Oil from the cracked or flaked seeds should be extracted as quickly as possible (within
24 hours) to minimize meal and oil quality deterioration. Flaking mills, which can process 300 to
500 tons of seeds per day, are available. Buhler and CPM Roskamp are the major suppliers of
flaking mills.

Cooking/Tempering

Oilseeds are cooked or tempered to denature proteins, release oil from the cells and inactivate
enzymes. For example, rapeseed contains the enzyme myrosinase. This enzyme catalyzes
hydrolysis of glucosinolates which are naturally present in rapeseed. During the hydrolysis
process, undesirable compounds such as isothiocyanates and nitriles form. These compounds are
soluble in oil and lower the quality of oil. Rapeseed is cooked in multistage cookers to keep the
glucosinolates intact and inactivate the myrosinase. Rapeseed is preheated to 68-122 degrees
Fahrenheit in less than 5 minutes and contacted with live steam at 248 degrees Fahrenheit. Since
canola has much lower levels of glucosinolates than that of conventional rapeseed varieties the
cooking temperature for canola is lower (less than 212 degrees Fahrenheit). Cooked seeds are
immediately pressed to separate oil. Cooking also gives seeds proper elasticity for efficient
pressing. Cooking at high temperature is not necessary for sunflower seeds. Cracked and
dehulled soybeans are conditioned/tempered by increasing the temperature to 149 degrees
Fahrenheit and adjusting the moisture by using live steam. Conditioning is done in rotating
drums with an internal steam coil. Tempering improves flaking performance and extraction
efficiency.
 Resources

Buhler Group

Carter-Day
CPM Roskamp
Crown Iron Works
De Smet Group
Kice Industries, Inc.
Kice Metal Products
Rotex
Soyatech
Triple S Dynamics

Fruits
Fruit Extraction
Although conventional solvent extraction is the most widespread technique for the extraction
of antioxidant compounds from red fruits, new non-conventional methods have surfaced as
environmentally friendly alternatives to the former method, such as ultrasound
[1] microwave
[2] pressure assisted extractions

Extraction methods
1. Mashing or crushing is the best way to juice berries and other small fruits such as grapes. ...
2. Squeezing is the best way to extract juice from large, juicy fruits such as citrus.
3. Smaller, pitted fruits such as cherries and plums should be strained through a muslin bag.

Method commonly used in extracting fruit

Presses are the usual and traditional method of removing juice from fruit and vegetable
materials. However, recently diffusion extraction, centrifugation, and specialized ultrafiltration
techniques have been explored and have been exploited commercially to a limited extent.

Types
The three most common types of extractions are: liquid/liquid, liquid/solid, and acid/base (also
known as a chemically active extraction).
Fruit Extraction Process

Fruit extraction process is a method for essential oil extraction by removing unwanted parts. This
include pitting operations for stone fruit such as apricots, cherries, or plums or peeling for such
fruits as pineapples. Extraction is the first step in the refining process. Oils and fats
are extracted from their original source (the seeds, fruits or other oil-bearing raw materials) using
a variety of different methods. Modern oil mills extract oil using a combination of pressing,
cooking and solvent extraction.It is a drink made from the extraction or pressing of the natural
liquid contained in fruit and vegetables. It refers to liquids that are flavored with concentrate or
other biological food sources, such as meat or seafood, such as clam juice.

By using the fruit extraction process, the essential oils extracted through the fruits are highly
nutritious and healthy. All these extracted juices and oils come with lots of health benefits that
help us to refresh our mind and body. It can effectively relax your body and provide the energy
and refreshment required by your body rapidly. The essential oils like bitter almond oil, clary
sage and many others are widely used in the production of top quality health drinks.
The juice extraction process of fruits and vegetables is an important step in the processing of
fruit and vegetable juice drinks. The process of juice extraction can affect juice yield, the quality
and productivity effect. Different raw materials and product forms are also have different
processes of juice extraction.

Five processes of juice extraction

1. Press and juice extraction is a widely used method of juice extraction in production,
which get juice by extruding from fruit and vegetable or fruit and vegetable pulp. The
process is mainly used in fruits and vegetables with rich water content. The press can be
divided into cold pressing, hot pressing and even freeze pressing according to the
temperature of the raw material when the juice is pressed.
2. Solvent extraction is the process of transferring juice from fruit and vegetable cells to a
liquid extract (hot water). The process is mainly used in dry fruits with little water
content or fruits and vegetables with higher pectin content, such as wild jujube, dark
plum, red dates, haw and etc. Solvent extraction can be divided into static extraction,
countercurrent extraction, single leaching and multiple leaching. The main influencing
factors of extraction rate are extraction temperature and time, crushing degree of raw
material, concentration difference, current velocity and so on.
3. Beating. The beating engine crushes the broken fruits and vegetables and separates the
seeds, stones and peels from fruit, finally get fruit (vegetable) puree. The fineness of the
puree can be achieved by selecting different beating engine screen sizes. The process is
suitable for production of fruit and vegetable puree and fruit nectar, such as strawberry
juice, mango juice, peach juice, haw juice and etc. To decrease the enzyme activity and
prevent browning, the fruits and vegetables raw materials need to be precooked
immediately in the pre cooking machine after crushing. Then beating begins, three
courses beatings are needed generally in processing line. The size of the sieve aperture is
1.2mm, 0.8mm, 0.5mm, and the smaller the pulp granules after beating are good for
 homogenizing treatment. If a single beating, sieve size can not be too small, otherwise it
is easy to plug mesh.
4. The juice also can be extracted by centrifugal force. Horizontal spiral centrifuge can
separate the juice from the flesh with the principle of centrifugal force. The purees of raw
materials are sent into centrifuge room of rotating-drum through central feed pipe, the
slags are thrown onto the barrel wall under the action of high speed centrifugal force, the
screw conveyor continuously delivers the pomace to the tapered end of the drum.
Through threaded gap, the fruit and vegetable juices flow out of the front end of the
drum.
5. Rough filtration is the process of removing larger particles or suspended particles
dispersed in the fruit and vegetable juice. In addition to the beating process, fruit and
vegetable juices obtained by other processes contain large amounts of suspended
particles, such as pulp fiber、peel、 kernel and etc. The suspended particles can affect
the appearance quality and flavor of product, so timely removal is necessary. Rough
filtration can be carried out in the juice extraction process. In the process of fruit juice
production, the vibrating screen is usually used for rough filtration. Generally, the juice
of fruits and vegetables can reach the requirement through 0.5mm aperture filter.