FOOD PROCESSING

OIL SEEDS
Oils and fats requirement per person per day is 35 g for vegetarian ,39 g for non
vegetarian and 38 g for average diet.
Major oilseed of india – groundnut, rapeseed , mustard, linseed, seasum and
castor.
The natural flavour and odour of oil are due to the presence of non fatty matter.
The colour is due to carotenoids.
Nutritional value is essential fatty acid , vitamin A,D,K.
Processing –
1. Cleaning
2. Dehulling ( decortication)
3. Size reduction and flaking – it is done by hammer mill or attrition mill , milling
rolls . Size needed is 0.13 -0.25 mm.
4. Heat treatment – it ruptures the cell wall and expulsion of oil . 105 to 130
degree celsius for 30 to 120 min .
5. Recovery of oil – ghanies – no size reduction and no cooking prior to
crushing .the oil is allowed to settle for 24 hrs. expellers – the oilseed are
passed through expellers which exerts pressure in increasing order due to
rotating screws . Pressure and heat generated results in drainage of oil from oil
seed . The cake obtains 6 +- 1 % oil .
6. Press solvent extraction technique – oil is first expelled at low pressure from oil
seed , the cake obtains contain more than 8 % oil and is used in solvent
extraction plant .
Ffa content of residual oil in ghani and expeller pressed cake increases during storage if
the moisture content of the cake is high .
For production of vanaspati
1. Degumming
2. Neutralization of fatty acid
3. Washing
4. Drying
5. Blanching
6. Filteration
7. Winterization- cold ethanol. To remove waxes , lipids and chlorophyll
8. Deodorization- to remove ffa and odour. Temp – 210- 274 degree
9. Hydrogenation- uses hydrogen gas .
10. Neutralization
11. Bleaching- crude oil
12. Tempering – in vegetable oil
13. Vegetable fats
Groundnut processing –
a. Stripping
b. Grading
c. Drying
d. Decortication
e. Storage- temp of 30 degree and humidity below 65% .
f. Control of alfatoxin – aspergillus flavus fungi – treatment with 5 % HCL and 6%
hydrogen peroxide for 0.5 hr at 80 degree
g. Oil expression
Soybean processing
 Threshing
 Cleaning cum grading
 Drying
 Seed treatment
 Dehulling – rotar concave type, hand grinder, manually operated, power operated,
cylinder concave type
 Blanching – boiling water for 10 – 15 min
 Milling
 Flaking
 Storage
 Oil extraction
Rapeseed and mustard –
•Drying
•Cleaning and grading
•Storage – kept in earthern pot , tar phinted polythelene lined bamboo bin , bamboo
cement bin , metal bin .
•Oil expression
•Cake utilization
•Storage of oil
Safflower processing
1) Threshing
2) Cleaning and grading
3) Drying – thickness of 30 -40 mm
4) Storage – earthen pitcher , gunny plastic bag , and plastic container
5) Dehulling
6) Oil expression
7) Production of grade meal
Sunflower processing
 Threshing – rasp bar type grain thresher , disc type thresher and hand thresher .
 Drying – moisture content of 7 -9 %
 Cleaning and grading – air drying at 110 degree , steam drying at 130 degree
 Decortication
 Oil extraction – rose down max oil expeller
 Storage and packaging of oil – in glass or plastic bottles for 1 yr
Castor – oil having 90 % ricinoleic acid , a c 18 fatty acid .
HCO fatty acid – manufacture Li , Ca , Na and K used in cosmetic , pharmaceuticals ,
plasticizers
DCO castor oil – for non yellowing and colour retention properties
Sebacic acid – manufacture of Nylon 6, 10 , plasticizers , jet lubricants etc.
2 octanol – plasticizers , antifoaming agent and as a solvent
Sodium carbonate to ffa content , bleaching with earth end carbon and deodorization
to remove odour and colour .
Linseed –
Storage at room temperature . Gunny bags , earthen pitcher
Immature linseed contain linasi enzyme which releases prussic acid from glucoside
linamarin which can poison cattle feed .