Food Processing
Food Processing
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 .