THE STUDY OF PATTERNS OF PRE-EXTRUSION PREPARATION OIL CULTURES TO THE PRESSING PROCESS

Abstract

One of the most promising oil crops in the Russian Federation is saffron. Camelina seeds contain from 26 to 46% oil, which is different from other oils rich in cruciferous gondoinic, linolenic and linoleic acids, and relatively low erucic acid, has a high content of the biologically active substances (sterols, carotenes and carotenoids, chlorophylls and tocopherols). The main task in the processing of oilseeds is the maximum extraction of oil with a high quality of the products obtained: unrefined oil, cake and meal. In conventional technology of oil, the raw material is subjected to repeated heating significantly. Proposed the following processing flow chart: camelina seeds were subjected to moisture-heat treatment beforehand in an extruder, and then hot-pressed to a screw press a single action, so that the oil content of the cake after pressing was 17-19%. When using an extrusion process is suppressed anti-nutritional properties contained in the seeds of camelina. Found that the oil obtained after the preliminary preparation of the extrusion as compared with the oil produced by traditional technology, comprises more tocopherols, phospholipids less chlorophyll, free fatty acids and peroxides. Thus, it has a longer shelf life, has good fluidity, easily refined.