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0 EXTRACTION
DMK3042 OIL AND FAT PROCESSING
2.0 OIL EXTRACTION
2. 3. Solvent
Dehulling Expender
3. Pre-press Solvent
Flaking
4.
Cooking
PREPARATION OF OILSEED (CONDITIONING)
BEFORE EXTRACTION
2. Solvent
Dehulling
Pre-press Solvent
3.Flaking
4.
Cooking
CLEANING
2. Solvent
Dehulling
Pre-press Solvent
3.Flaking
4.Cooking
DEHULLING
• Process of removing its outer layer, leave the cob/
seed rack removing the hull (of chaff) from bean/
seed
• Also know as cracking or husking process
• The hulls have a low oil content (usually less than 1%)
• The hull is removed using aspirator
https://www.youtube.com/watch?v=v-cZWbvkK4w
ASPIRATOR
DEHULLING
ASPIRATOR
PREPARATION OF OILSEED (CONDITIONING)
BEFORE EXTRACTION
2. Solvent
Dehulling
Pre-press Solvent
3.Flaking
4.
Cooking
FLAKING
• Reduction of the seed to small particle
• size reduction to descript the oil bearing cell
can be accomplished by grinding or rolling the
seed to produce flakes
• 0.3 – 0.4 mm thickness
• Why oilseed need to be flaked before
extraction process?
To rupture the oil cell to allow the lipid particles to
migrate to the outer surface
PREPARATION OF OILSEED (CONDITIONING)
BEFORE EXTRACTION
2. Solvent
Dehulling
Pre-press Solvent
3.Flaking
4.
Cooking
COOKING
• Cooking temperature can vary with seed types and many range
• Average cooking temperature is between 80-1050C
• Proper cooking results in;
the complete breakdown of the oil cells
coagulation of the proteins to facilitate the oil and meal separation
insolubilisation of the phospholipids
increased fluidity of the oil at higher temperatures
destruction of molds and bacteria
inactivation of enzymes
drying to a suitable moisture content.
PREPARATION OF OILSEED (CONDITIONING)
BEFORE EXTRACTION
2. 3. Solvent
Dehulling Expender
Pre-press Solvent
Flaking
cooking
EXPENDER
The expander is a low-shear extruder that heats, homogenizes, and
shapes oilseeds into porous collets or pellets with a high bulk density.
• advantages include :
The collets can be directly process using solvent extraction- no need
prepress
15 to 30% capacity increase for the solvent
extraction equipment due to the higher bulk density of the collets
and reduced
retention time, as well as a lower level of nonhydratable
phosphatides in the extracted Oil
EXTRUDER
https://youtu.be/KNYETUf4XmI
EXPANDER
https://youtu.be/qiGoj3Yvoto
2.2 METHOD FOR OIL
EXTRACTION
2. Extraction
ii. EXPELLER/ SCREW PRESS
EXTRACTION
• applicable for:
• Seed that is relatively high in extractable
• Limited to minor oil seed/ location in which raw
material are not sufficient
• Local regulation prohibit solvent extraction plants
• Continuous screw presses are
• Two types of pressing process
• Cold press
• Heated press
2. Extraction
ii. EXPELLER/ SCREW PRESS
EXTRACTION
Cold pressed oils (CODEX)
Cold pressed oils are obtained, without altering the oil,
by mechanical procedures only, e.g. expelling or
pressing, without the application of heat.
They may have been purified by washing with water,
settling, filtering and centrifuging only.
.
2. Extraction
ii. EXPELLER/ SCREW PRESS
EXTRACTION
Extraction process
Operation temperature : 50 – 550C
Using extractor
Produced miscella (mix of solvent + oil)
Separation Process
Method : distillation
Using evaporator
Solvent recovery
Using gravity separation tank
iii. SOLVENT EXTRACTION
• Using batch or
PROCESS
Cooking continuous
cooker
• process of collecting fat
Skimming floated on the surface of
water
• separation process to
Centrifuge
separate the fat and
d
water
2. Extraction
i. RENDERING
WET
RENDERING
• 2 varieties :
• Low temperature – conduct up to boiling point of water
• High temperature (steam rendering) - carried out under
pressure in closed vessels
• Most edible from animal are rendered using steam
process
2. Extraction
i. RENDERING
WET
RENDERING Chopping
• Adipose tissue from pig fats
(lard)
• Direct steam injection into
the vessel (40 -60psi /
90-140°C) Melting
• Fat floats to the top, drawn
off and centrifuge to
remove excessive water. Centrifug
e
2. Extraction
i. RENDERING
DRY RENDERING
Chopping
• To produce tallow (beef fats
cattle)
• Heated in steam jacketed
vessel at 115-120°C / 1.5 – Steam
4 hrs until most of water jacket
evaporated. vessel
• The remaining solid material
is pressed / centrifuge to
Pressed /
separate fat from protein
centrifuge