INVESTIGATION OF THE IMPACT OF VARIOUS TECHNOLOGICAL FACTORS ON OIL EXTRACTION IN THE PRODUCTION OF NON-TRADITIONAL OIL FROM PEACH SEEDS

ABSTRACT

This article presents experiments conducted to improve the efficiency of oil extraction from apricot kernels under the conditions in Uzbekistan. The kernels are divided into four fractions, then ground using a grinding apparatus and separated into fractions of whole, 6 mm, 4 mm and 3 mm sieve sizes. Before placing them in a water bath, their moisture content is measured using a moisture analyzer. The kernels are then soaked in a water bath for 5-10 minutes, after which their moisture content is measured again before proceeding to the oil extraction stage. The kernels are then pressed using a pressing apparatus, and the extracted oil is collected and recorded.

АННОТАЦИЯ

В данной статье проведены эксперименты с целью повышения эффективности получения масла из косточек персиков, выращенных в условиях Узбекистана. Косточки были разделены на 4 фракции, измельчены с помощью дробильного аппарата и отсортированы по размерам сит: целые, 6 мм, 4 мм и 3 мм. Влажность измеряли с помощью влагомера перед тем, как поместить фракции в водяную баню на 5-10 минут для увлажнения. После этого снова измеряли влажность и помещали образцы в пресс для извлечения масла. Полученное масло взвешивали, а результаты фиксировали.

Keywords: apricot kernel, fractions, analyzer, water bath, pressing apparatus, moisture, pressing, temperature, screw rotation, oil yield, moisture effect.

Ключевые слова: косточка персика, фракции, анализатор, водяная баня, пресс, влажность, прессование, температура, вращение шнеков, выход масла, влияние влажности.

In today's context, extensive scientific research is being conducted to expand the base of oilseed raw materials, enrich plant oils with biologically active substances, and develop oils and extracts with therapeutic and prophylactic properties for pharmaceutical needs. This is because oils are utilized across almost all sectors of the economy: in food production, canning, paints and varnishes, perfumery, medicine, and equipment lubrication. Oils are beneficial and essential for human health, and they are the most commonly used products after cereal products in the food industry. Therefore, expanding the variety of oils and producing higher quality products is of great importance. This experiment aimed to enhance the efficiency of oil extraction from apricot kernels grown under the conditions of Uzbekistan.

Cleaning the Seeds: Initially, the raw material is brought in and cleaned. The kernels are then separated from the seeds and cleaned of any remaining residues.

Fractionation: The cleaned kernels are separated into fractions. For this purpose, laboratory sieves of various sizes are used. The kernels are ground using a grinding apparatus and then sieved through laboratory sieves with sizes of whole, 6 mm, 4 mm, and 3 mm. Samples are divided into fractions of 6 mm, 4 mm, and 3 mm, and experiments are conducted separately for each fraction.

Moisture Adjustment: Moisture adjustment is a crucial technological operation for preparing oily seeds for processing, as its effectiveness is directly related to optimal moisture levels. The technological moisture regime is considered optimal if it is as short as possible while preserving or even improving the quality of the seeds and the oils contained within. The selection of technological moisture regimes is determined by the chemical composition and physical-mechanical properties of the seeds, as well as the design of the drying equipment. Each fraction is brought to various moisture levels using a water bath. Prior to placing the fractions in the water bath, their moisture content is measured using a moisture analyzer. The seeds are then soaked in the water bath for 5-10 minutes, after which their moisture content is measured again. If the sample reaches the specified moisture level, the process moves on to the next stage, which is oil extraction.

Oil Extraction Process: After measuring the moisture content of each fraction separately, the samples are placed into the pressing apparatus. Up to 30-50 grams of sample are placed into the seed hopper of the pressing equipment. During the pressing process, the temperature of the screw press is continuously monitored. To increase the efficiency of the pressing process, the moisture content of the sample is constantly controlled. The sample is pressed at a temperature of 80°C, and oil is extracted during the pressing process (see Figures 1-2). To determine the composition of the oils obtained using this method, physical-chemical analyses are conducted. To enhance the efficiency of the oil extraction process, the oil content in the resulting cake is also checked. The oil in the cake is extracted using an extraction method.

Figure 1. The process of oil extraction from peach kernels under the influence of heat pressure

Table 1.

Amount of oil (in ml) extracted from each fraction of peach pits under various moisture conditions

In the table above, the moisture content of peach pits is varied at 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3.5%, and 3%, and the amount of oil extracted from each fraction can be observed. When the peach pit moisture content was 10%, the oil extracted was 20 ml from the first fraction, 23 ml from the second fraction, 25 ml from the third fraction, and 23 ml from the fourth fraction. When the moisture content was 9%, the oil extracted was 20 ml from the first fraction, 23 ml from the second fraction, 25 ml from the third fraction, and 23 ml from the fourth fraction. With a moisture content of 8%, the oil extracted was 25 ml from the first fraction, 25 ml from the second fraction, 30 ml from the third fraction, and 28 ml from the fourth fraction. At 7% moisture content, the oil extracted was 30 ml from the first fraction, 32 ml from the second fraction, 35 ml from the third fraction, and 32 ml from the fourth fraction. With 6% moisture content, the oil extracted was 30 ml from the first fraction, 32 ml from the second fraction, 36 ml from the third fraction, and 32 ml from the fourth fraction. At 5% moisture content, the oil extracted was 32 ml from the first fraction, 34 ml from the second fraction, 38 ml from the third fraction, and 34 ml from the fourth fraction. With 4% moisture content, the oil extracted was 38 ml from the first fraction, 42 ml from the second fraction, 48 ml from the third fraction, and 45 ml from the fourth fraction. At 3.5% moisture content, the oil extracted was 42 ml from the first fraction, 46 ml from the second fraction, 50 ml from the third fraction, and 44 ml from the fourth fraction. With 3% moisture content, the oil extracted was 40 ml from the first fraction, 42 ml from the second fraction, 42 ml from the third fraction, and 38 ml from the fourth fraction. The highest amount of oil was extracted at 3.5% moisture content. It can be observed that oil extraction decreases when the moisture content is below 3%, as oil extraction starts to reduce at 3% moisture. Before placing each sample in the water bath, the moisture content is precisely measured using a moisture analyzer, and after being moistened in the water bath, the moisture content is measured again. During the experiment, attention was paid to the relative humidity of the laboratory room. The room should not be excessively hot or cold and must be maintained at standard room temperature.

Table 2.

Amount of oil (in ml) extracted from mixed fractions of peach pits under various moisture conditions

Mixed Fractions: This refers to a mixture composed of larger pieces and ground remnants of peach pits, combined during the experiment. This mixture is then pressed in a pressing apparatus. The table above shows the amount of oil extracted from these mixtures. In the first mixture, which includes 80 g of fraction passed through a 4 mm sieve, 10 g of coarse fragments, and 10 g of ground peach pits, 36 ml of oil was extracted at 80°C and 34 ml after pressing at 40°C. In the second mixture, which includes 70 g of fraction passed through a 4 mm sieve, 20 g of coarse fragments, and 10 g of ground peach pits, 40 ml of oil was extracted at 80°C and 32 ml after pressing at 40°C. In the third mixture, which includes 50 g of fraction passed through a 4 mm sieve and 50 g of ground peach pits, 36 ml of oil was extracted at 80°C and 30 ml after pressing at 40°C.

Figure 2. Dependence of Oil Yield on Peach Pit Fractions

The graph above illustrates the effect of temperature on oil production. The blue line represents the amount of oil extracted from each fraction at 80°C, while the yellow line shows the oil yield from each fraction at 40°C. The horizontal axis denotes the fractions, and the vertical axis represents the amount of oil extracted. It can be observed that oil yield increases with higher temperatures and slightly decreases at lower temperatures. According to the graph, the lowest point is 38 ml of oil from the 5 mm fraction at 40°C, while the highest result is 50 ml of oil from the 4 mm fraction at 80°C.

Figure 3. Dependence of Oil Yield on Screw Rotation in Peach Pit Processing

The graph above illustrates the effect of screw rotation on oil production. The blue line represents the lowest rotation speed, with the screw rotating 12 times, resulting in a lower oil yield of 40 ml. The black line represents the highest rotation speed, with the screw rotating 36 times, yielding slightly more oil at 46 ml. The yellow line indicates the medium rotation speed, with the screw rotating 24 times, resulting in the highest oil yield of 50 ml. The horizontal axis in the graph denotes the fractions, while the vertical axis shows the amount of oil extracted. It can be observed that the best results were achieved with the yellow line, indicating the optimal condition.

Conclusion: In summary, peach pits are processed using a crushing machine and sieved through laboratory sieves of 6 mm, 4 mm, and 3 mm sizes. Samples are separated into fractions of 6 mm, 4 mm, and 3 mm, and experiments are conducted on each fraction individually. Before placing the fractions in a water bath, their moisture content is measured using a moisture analyzer. The samples are then moistened in the water bath for 5-10 minutes, after which the moisture content is measured again. Once the sample reaches the specified moisture level, the experiment proceeds to the oil extraction phase. Up to 30-50 grams of sample is placed in the pressing equipment's chamber. During the pressing process, the temperature of the screw is continuously monitored. The best oil yield from peach pits was achieved with a moisture content of 3.5% in the 4 mm fraction, using hot pressing at 80°C.

References:

1. U.H. Halimova. Technology of Vegetable Oil Production. Tashkent: "O’qtuvchi," 1982.
2. Z.T. Madaminova, A.M. Khamdamov, A. Xudayberdiyev. "Technology Processing Relevance of Unconventional Oilseeds in Uzbekistan," in Materials of the International Scientific-Practical Conference "New Opportunities for Sustainable Development of Mountain Regions: Innovations and Cooperation," dedicated to the 60th Anniversary of the Osh Technological University named after M.M. Adyshev, October 7, 2023, pp. 93-96.
3. Z.T. Madaminova, A.M. Khamdamov, A. Xudayberdiyev. "Varieties of Peach Fruits Growing in Uzbekistan," in Proceedings of the Republican Scientific-Practical Conference on "Relevant Issues in Education, Science, and Production," November 7, 2023, pp. 35-38.
4. Z.T. Madaminova, A.M. Khamdamov, A. Xudayberdiyev. "Preparation of Peach Fruit Seeds for Oil Extraction," in Collection of Materials from the International Scientific-Practical Conference on Innovative Solutions to Problems in Chemical Technology, Chemistry, and Food Industry under the Conditions of Integration of Science and Production, Namangan, 2023, pp. 542-544.
5. Z.T. Madaminova, A.M. Khamdamov, A. Xudayberdiyev. "Technology for Producing Oil from Peach Seeds Grown in Namangan Region," in Collection of Materials from the International Scientific-Practical Conference on Innovative Solutions to Problems in Chemical Technology, Chemistry, and Food Industry under the Conditions of Integration of Science and Production, Namangan, 2023, pp. 537-541.