IMPROVEMENT OF THE PROCESS OF ROASTING THE CRUDE OIL OBTAINED FROM COTTON SEEDS IN OIL-OIL ENTERPRISES

ABSTRACT

The article presents the results of research on the improvement of pipeline process equipment in the production of vegetable oils. "Dry" and "wet" roasting. Effects of water, heat and steam on the roasting process. processes are carried out in special equipment and aggregates. For this purpose, the use of humidifying-evaporating screws, gas boilers. Also, ways to increase efficiency in frying products in a cooking pot are analyzed. Physico-chemical properties of products are important in calculating food processing regimes.

АННОТАЦИЯ

В статье представлены результаты исследований по совершенствованию трубопроводного технологического оборудования при производстве растительных масел. «Сухая» и «мокрая» обжарка. Влияние воды, тепла и пара на процесс обжарки. процессы осуществляются в специальном оборудовании и агрегатах. Для этой цели применяют увлажняюще-испарительные шнеки, газовые котлы. Также проанализированы способы повышения эффективности жарки продуктов в кастрюле. Физико-химические свойства продуктов имеют важное значение при расчете режимов обработки пищевых продуктов.

Ключевые слова: Обжиг, помол, оптимум, тигель, экстракция, гель, гидраты, денатурация, пресс, госсипол.

Keywords: Roasting, grinding, optimum, crucible, extraction, gel, hydrates, denaturation, press, gossypol.

Introduction. Safety requirements for petroleum products, including sanitary rules, norms and hygienic standards, production, packaging, labeling, storage, transportation, disposal and recycling (processing), distribution, sale of petroleum products, sampling and exposure to water, heat and steam. on the frying process. Biochemical changes in the processing of liquid using moisture-heat have been studied. The oil should be in the form of a thin film on top of the oil. The oil is retained here due to the interaction of molecules. To reduce the effect of these forces, the oil is moistened, the purpose of which is to obtain the maximum ("max") amount of oil from the oil. The physical and chemical properties of the fuel and the oil substances contained in it change during moistening and heat treatment of the oil, resulting in the "maximum" amount of oil. The moistening and heat treatment process is carried out in certain aggregate equipment - wetting screws, boilers. The product after this process is called fried. Roasting is done wet and dry.

Methodology.

Moist cooking of roasts. Wet roasting is done in 2 stages. In the first stage, the suspension is moistened and heated with steam. In the second stage, the moistened solution is dried, i.e. it is necessary to create conditions so that its humidity and temperature are optimal according to the technology. The first stage of roasting is done in a moistening screw. If a chemical and biochemical process occurs unintentionally during the process of moistening the pulp, then dry roasting of the pulp is required. The process of wetting and heat treatment of oil is carried out under different conditions for different types of oil crops. In addition, when processing the same vegetable, it is fried under different conditions depending on the method of obtaining oil (preliminary pressing, final pressing, extraction). The theoretical basis for the process of cooking roast was given by Professor A.M. Created by Goldovsky. This explains the physical and chemical changes that occur during roasting under the influence of moisture and heat.

The influence of water when cooking roasts. A. M. Goldovsky theoretically explains this process and expresses the influence of water in oil production as follows. When water is added to the solution, its gel part swells and a number of changes occur. The plastic state of the gel part disappears, parts of the soluble substances stick to each other and form small particles, the state of the oil in the solution changes, and biochemical changes occur in the substances contained in it. Water squeezes the oil out between the channels. Thus, during the process of wetting the fry, the gel part absorbs the water-absorbing particles contained in it. The oil is squeezed out of the oleoplasm of the cells under the action of the force that occurs during wetting. The oil droplets become larger, and the bond with the particles of the gel surface becomes weaker. As soon as the gel part breaks, all the oil begins to flow out. When wetted, the particles become larger, the surface area of ​​the lubricant decreases, the oil droplets merge and flow out. K.E. Leontievsky showed that when the moisture content of sunflower cake increases from 3.5% to 10.9%, its specific level decreases from 6.25 to 1.5. Therefore, not only water and heat, but also a decrease in the mass ratio play an important role in oil production.

Thermal effect. When the engine heats up, the oil temperature in it increases, which accelerates the movement of the oil. This leads to a decrease in viscosity. However, the viscosity decreases slightly until the temperature reaches 50-600 ° C. And then the decrease slows down. Thus, the effect of heat is to reduce the adhesion of the oil to the softening gel part, which allows the oil to separate and flow easily. However, when heated, the amount of oxidizing substances increases. Therefore, it is better not to raise the temperature above 1050 C to prevent the reaction of frying and oil with atmospheric oxygen. When heated, protein substances are denatured, and moisture also has a significant effect.

Steam effect. Steam is a carrier of heat and moisture. At first, steam turns into water and is evenly distributed throughout the liquid. Then the temperature of the steam begins to dry and heat the powder. Steam heats the material faster and more evenly than the surface of the boiler. In general, steam is more useful than water and heat.

Biochemical changes during the process of wetting and heating of the solution. As the temperature and humidity increase during the roasting process, the enzyme activity increases, reaching a certain temperature and humidity, this activity reaches its highest level, then decreases, and finally disappears. Conditions that lead to protein denaturation reduce enzyme activity. In this case, enzyme activity can be reduced by moistening the liquid and intensively heating it for a short time to a temperature of 80-8500C. Before roasting, it is fed into the evaporator screws. Different families of oilseeds have specific enzymes, so they are assigned "optimal" conditions.

During the processing of sunflower oil, the formation of non-hydratable phosphatides occurs mainly due to their hydrolysis during frying in oil. The gradual heating of this process from 200°C to 700°C and a certain humidity are the result of an increase in the activity of hydrolytic enzymes. The addition of 8.5 - 9.0% moisture to sunflower seeds with subsequent rapid heating to 80 - 850°C thermally inactivates the lipase and phospholipase enzymes contained in them. This makes it possible to obtain pressed sunflower oil containing only 0.02% non-hydratable phospholipids.

Unlike other oilseeds, cumin seeds contain the toxic substance gossypol. Cottonseeds can contain from 0.002% to 6.64% gossypol. The transformation of gossypol during the roasting of the pulp of the kernels is important. "Native" gossypol is extremely toxic. If gossypol is present in oil, kunjar and meal in this state, their quality deteriorates. In addition, gossypol darkens the color of the oil, which complicates the purification process. When fried under the influence of oxygen, moisture, heat, gossypol reacts with free amino acids, proteins and phosphatides. Currently, our scientists have developed technologies for the complete conversion of gossypol into oil or the connection of its pulp with the gel part. The transition of gossypol from the active state to the inactive state is the most important in improving the quality of oily skin. To do this, it is necessary to properly moisten and fry the meat. If the frying process is carried out at a lower temperature, gassypol turns into oil. At the beginning of frying, the humidity is 7-9%, the temperature is 75-8500°C, drying to 6.5-7.5% in 3-4 ovens. Then up to 1.45-2.0% of native gossypol enters the oil, which is separated from the oil by anthronic acid in subsequent processes. At a frying temperature of 11500°C, gossypol reacts with proteins and becomes inactive, and gossypol enters the oil as a non-toxic compound.

Basic requirements for roasting. The dough should have a plastic and soft texture. Extraction of oil by grinding the roast in screw presses is based on the principle of its gradual squeezing. As a result of the reduction of the pitch of the screw roller and greater compression of the screw walls by the screw, the screw is separated from the oil. Oil leakage is caused not only by external forces, but also by the resistance of the substances contained in the core to external influences. To facilitate this process, it is important that the roast is in a plastic state. Uniform operation of mixers, steam distribution, and the thickness of the roast ensure plasticity and homogeneity of the roast during the frying process.

Result. The crushed seeds should be heated to 80-850C in the upper container of the boiler or in a special moistening screw and the humidity should be brought to 8-9%. The seed contains protein, oil, various pigments and gossypol in the form of a colloidal compound (gel). Since more than half of this part consists of proteins, their (proteins) physical properties also affect the physical properties of the gel part.

Water-soluble protein is resistant to heating and turns into insoluble nitrogen when the temperature reaches 1000C. If heating is continued and moisture is not applied, then when the temperature reaches 1100°C, salt-soluble proteins will turn into alkali-insoluble proteins.

Therefore, when frying the product, the maximum temperature should be 1100C, humidity – from 6.9% to 17.8% (Rjeksin).

The product is matured after exposure to hydrothermal action. The roast comes out of the pot with a unique texture. The roast coming out of the bottom of the pot is flaky, orange in color, the temperature is 108-1100C, the humidity should not exceed 3.5%.

The temperature of the pressing process also affects the completeness of pressing the oil, as well as the quality indicators of the oil and butter. During cold pressing, kunjara is not added. Therefore, the presses are heated to 70-800C. If the temperature rises, the oil will burn, as a result, the quality of the oil will deteriorate. Therefore, the presses also have a cooling system.

Duration of pressing. This is one of the main features. The longer it is compressed, the more fat it will contain. On the other hand, the printing productivity decreases. The pressing time depends on the type of press, screw shaft, shaft rotation speed, size of the outlet slit, the nature of the movement of the material in the press, as well as the physical and mechanical properties of the material.

Figure 1. Frying pan

Table 1

Example:

Discussion. This module has been developed using modern pedagogical technologies, interactive methods, modern teaching methods and information and communication technologies, which creates the basis for increasing the effectiveness of the educational process, as well as for ensuring that students fully master the educational materials and work independently. This is of great importance in training qualified specialists in the field of production and processing of vegetable oils.

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