Professional Documents
Culture Documents
TECHNOLOGY
LECTURES
II
(Handling & Storage of
exothermic reaction
Respiration intensity;
In aerobic respiration;
it is theoretically unity if the subctances
are carbonhydrates,
but less than unity if they are proteins or
fats, which are less rich in oxygen.
Enzymes :
16%
Oil seed
Belt
conveyer
Dehulling hulls
Flaking
Cooking moist
CLEANING
Cleaning is important not only to ensure the good quality of
the final products oil and meal but also to avoid premature
wear of the preparation equipment.
Cleaning machines;
Screens
Aspirators
Magnets
Shape sorters
SCREENS
Rotating drum
Stationary
magnet
İron
parts
Cleaned seed
DELINTING
(for cottonseed)
cottonseed
lints (8-12%)
Hull (40-45%)
Aims of delinting : 1)increase oil yield 2)obtain first- and second- cut linters
Delinter
Cutting operation
cottonseed
seed feeder
cut lints
saws
delinted
seed brush
Saw teeth
Method of delinting cotton seed
comprises the steps of passing the
cotton seed through a saw delinter to
remove a substantial portion of the
lint, preferably at least 40%, and
thereafter passing the partially
delinted seed through a brush delinter
to remove substantially all of the
remaining lint.
Cottonseed Delinting Equipment
DEHULLING
Dehulling is a process of removing hulls from the oilseeds
for obtaining high quality edible oil by the processing of
kernels. This reduces fibrous content of the meal and
increases the marketability as stock feed. About 99% of oil
is stored naturally in kernels and the hulls contain not
more than 1% oil.
If the hulls are not removed they reduce the total yield of oil
by absorbing or retaining oil in the pressed cake. In
addition to this the wax and colouring matters present in
the hulls get mixed with the expressed edible oil. This
necessitated the refining process, and therefore, increase
the production cost of edible oil.
Moreover, processing oilseeds without dehulling reduces the
capacity of the extraction equipment in addition to more
repair and maintenance charges.
Approximate Hulls and Kernels Percentage in different
seeds
% oil
% kernel % hull whole kernel husk
Cottonseed 55 45 19 30 1-2
Rapeseed 82 18 42 - -
Soybean 93 7 18 19 0.6
HULLER
The hulling machines used for the
decortication of medium-sized oil
seeds with a flexible seed coat, such
as cottonseed, sunflower seed and
peanuts, are of two principle types;
Bar hullers
Disc hullers
Bar huller
The rotating member of a bar huller is a cylinder equipped on its
outer surface with a number of slightly projecting,
longitudinally placed, sharply ground, square-edged knives or
bars.Opposed to the cylinder over an area corresponding to
about one-third of its surface is a concave member provided
with similar projecting bars.The seed are fed between the
rotating cylinder and the concave member, and the hulls are
siplitted as the seeds are caught between the opposed
cutting edges.The clearence between the cutting edges may
be adjusted for seed of different sizes.
seed
Square-edged knives
Disc huller
The disc huller consists of vertically mounted discs,
one of which is stationary and the other
rotating.The seeds are fed to the center of the discs
and are discharged at their periphery by centrifigal
force.
Adjust according to seed size
Rotating disc
seeds
Stationary disc
The moisture content of seed effects the
efficiency of dehulling operation.
Hull beater
Second huller
Hull beater
Corrugated roll
kernel
Speed 0.05 m/sec
knife
Smooth rolls
flake
Crushing rolls
COOKING – HEAT TREATMENT
Effects of cooking process on the physical
and chemical properties of oil seeds;
The oil droplets in the oil seed are
ultramicroscopic in size. Because of the
increase in temperature they come
together and form larger droplets to flow
from the seed.
Heating of the seeds causes the protein to
denature and as a consequence, the
emulsion to break and the oil to seperate
from the solid surface of the seed.
Cooking of the seed gives the seed mass
the proper plasticity for efficient
pressing.
Insolubulization of phosphatides and
other impurities.
Destruction of molds and bacteria.
Increase of the fludility of the oil through
increase in temperature.
In the case of cottonseed, detoxification
of gossypol or related substances.
A four – high stack cooker
The cooking of oil seeds is usually carried out in “stack cookers”.These
consist of a series of four to eight closed, cylindirical kettles. Each
kettle is normally jacketed for steam heating on the bottom and is
equipped with a sweep-type stirrer mounted close to the bottom.There
is an automatically operated gate in the bottom of all kettles. The top
kettle may be provided with spray jets for the addition of moisture to
the seed, and each of the lower kettles is provided with an exhaust
pipe with natural or forced draft for the removal of moisture, thus it is
possible to control moisture content of the cooked seed.
Seed flakes
Direct steam
T (0C) 2-3.5 m diameter
50-70 cm high
Sweeper-type stirrer
Exhaust pipe
Detoxification
Cooking time 90 mn
Final moisture 3%
Conventional preparation system