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Section 7. Chemistry
https://doi.org/10.29013/ESR-21-11.12-54-58
Farmonov Jasur Boykaraevich, Senior Lecturer, Tashkent Institute of Chemical Technology Karshi Engineering Economical Institute, Uzbekistan E-mail: [email protected]
Serkayev Kamar Pardaevich, Professor, Tashkent Institute of Chemical Technology, Uzbekistan
Samadiy Murodjon Abdusalimzoda, PhD, Tashkent Institute of Chemical Technology Yangiyer branch, Uzbekistan
Usmonov Ilkham Ikramovich, PhD, Tashkent Institute of Chemical Technology Yangiyer branch, Uzbekistan
E-mail: [email protected] Davlatov Farrukh, Karshi Engineering Economical Institute, Uzbekistan
STUDY OF THE EFFECT OF MICROWAVE RADIATION ON THE PRODUCTION OF FLAXSEED OIL
Abstract. The results of studies of the effect of microwave treatment of flax seeds on the yield of oil and cake are presented. It is shown that the power and duration of the radiation process have a significant effect on oil production indicators. The optimal technological parameters have been established, at which the degree of oil extraction is 32.36%, cake 73.28%.
The main parameters affecting the degree of oil extraction are the oil content of seeds, the power of microwave radiation and the duration of the process.
Keywords: flax seeds, linseed oil, microwave processing, drying, oil content, degree of extraction.
Introduction: The oil and fat industry is an im- Vegetable oils have a high biological value and portant part of the food industry of the Republic of are a source of essential polyunsaturated fatty acids,
Uzbekistan and includes the processing of oilseeds, vitamins and microelements. They are a structural
the production and processing of vegetable oil into part of all tissues of the body, have a beneficial effect
various types of products, both food and technical, on many of its systems and functions and contribute
such as margarines, industrial fats, mayonnaises, to the correct metabolism. In this regard, vegetable
glycerin, crude and distilled fatty acids, detergents oils are widely used in medicine, cosmetology and
and others. Also, the oil and fat industry is the main perfumery, food industry and dietary nutrition. And
supplier of high-protein feed for agriculture [1-4]. such a widespread use of them leads to the need to
obtain environmentally friendly oils with a maximum content of biologically active substances.
Ultrahigh-frequency (microwave) heating is the use of the energy of an electromagnetic field of ultrahigh frequency with a frequency range of 3 x 108-5-3 x 1010 Hz for heating various media and bodies for industrial and other purposes. According to the international agreement on the division of frequencies for microwave installations, the frequencies 100-915 MHz and 2350-2450 MHz are used [5].
The use of microwave energy for the extraction of oils from vegetable raw materials makes it possible to speed up the process, to achieve almost complete extraction of oil, and also to preserve the food and biological value of the finished product [7]. So, in the work of Markolia A. I. in co-authorship a scheme of microwave extraction of biologically valuable components from plant materials (eucalyptus leaves) is proposed. It was found that under the influence of microwave energy, the most complete extraction of essential oils (up to 99.5%), as well as soluble salts, occurs. At the same time, the extraction rate is higher than with steam extraction. The intensification of the extraction process occurs due to the formation of excessive pressure inside the tissues due to vaporization. The resulting water vapor "pushes" substances from the cells to the surface of the leaves [8].
In this regard, an urgent task is to develop methods for deep processing of oil-containing raw materials of the Republic to obtain environmentally friendly fat products. Deep processing implies the creation and application of new technologies that allow the wasteless use of all components of raw materials and obtain environmentally friendly products [6].
Objects and Methods: The studies were carried out using Central Asian flax with an oil content of
Table 1. - Influence of microwave power on
38.10%. Chemical analysis of the initial, intermediate and final products was carried out by known methods [9-11].
The oil content of seeds is understood as the content of crude fat and accompanying fat-like substances, which, together with the fat, pass into the ether extract from the studied seeds.
The method for the determination of moisture and volatile substances applies to oilseeds, cake, and meal and establishes the method of spectroscopy in the near infrared region, for the simultaneous determination of the following quality indicators:
- mass fraction of fat (in the measurement range from 1% to 60%);
- mass fraction of moisture and volatile substances (in the measurement range from 1% to 18%);
- mass fraction of protein (in the measurement range from 5% to 80%);
- mass fraction of fiber (in the measurement range from 2% to 50%).
Results and its discussion: The study of the effect of microwave radiation on the loss of mass, the yield of oil and cake from flax seeds was studied using a setup, the main unit of which was a microwave oven. The radiation power was varied from 100 to 300 W at a frequency of 2450 MHz and a processing time of 15 minutes. Studies have shown that at a radiation power of 120 W and above, roasting of seeds was noted.
To establish the optimal power of microwave radiation, the effect of microwave radiation power in the range of 100-110 W at a frequency of2450 MHz and process duration of 15 minutes was investigated. The best results were obtained at a microwave power of 105 W. The oil yield was 20.87%, cake 77.63%, weight loss was 1.5%. The results are shown in (Table 1).
the yield of flax oil, cake and weight loss
No. Microwave power, W Weight loss,% Oil yield,% Oil cake yield,%
1. 100 0.3 21.50 78.20
2. 103 0.7 25.19 74.11
3. 105 1.0 26.88 72.12
4. 110 1.2 23.10 75.70
To establish the effect of the duration of the mi- oven at a study power of 105 W, a frequency of2450 crowave radiation process on the indicators of the MHz and a study duration of 1 to 20 minutes. The yield of flax oil, the seeds were kept in a microwave results are shown in Table 2.
Table 2.- Influence of the duration of microwave radiation on the indicators of obtaining oil from flax seeds
No. Time, min Weight loss, % Oil cake yield, % Oil yield, %
1. - - 80.40 19.60
2. 1 - 79.91 20.09
3. 3 - 78.89 21.11
4. 5 0.5 72.62 26.80
5. 10 1.0 72.12 26.88
6. 15 1.5 77.63 20.87
7. 20 2.0 77.50 20.50
The table shows that with an increase in the duration of the processing of flax seeds for 1-3 minutes, no weight loss is observed. With an increase in the duration of the microwave treatment process by studying from 5 minutes to 20 minutes, the weight loss increases from 0.5% to 2.0%.
An increase in the duration of the processing of flax seeds increases the oil yield from the first minutes. So, when processing for 3 minutes, the oil yield increases by 1.51% and rises from 19.60% to 21.11%. The maximum degree of oil recovery is observed during pre-treatment within 5-10 minutes and is 26.80-26.88%. A further increase in the duration of the processing process to 1520 minutes leads to a decrease in the oil yield to 20.87-20.50%.
Under optimal conditions for a treatment duration of 5-10 minutes, the cake yield is the smallest and amounts to 72.70-72.12%.
If we compare the indicators of obtaining flaxseed oil by preliminary heat treatment at a temperature of 120-130 °C for 30 minutes, it can be seen that the oil yield during the preliminary heat treatment of flax seeds is higher and amounts to 27.34-28.82%, the yield ofcake is 70.18-68.5 and the weight loss is 2.47-2.66%.
To increase the oil yield, the seeds were previously coarsely ground (split) and then subjected to microwave treatment. Under optimal conditions - a study power of 105 W, a frequency of2450 MHz and process duration of 10 minutes did not give positive results and the oil yield did not exceed 27.0%.
Therefore, coarsely crushed flax seeds were preliminarily subjected to steam treatment for 30 minutes and a steam temperature of250 °C, followed by treatment of the moistened seeds with microwave radiation at a radiation power of 105 W, a frequency of 2450 MHz, depending on the duration of treatment. The results are shown in Table 3.
Table 3.- Influence of the duration of microwave treatment on the indicators of oil production from crushed and steamed flax seeds
No. Time, min Weight gain,% Weight loss after microwave treatment,% Oil cake yield,% Oil yield,%
1 2 3 4 5 6
1. - - - 80.40 19.60
2. 1 6.11 0 78.42 27.69
3. 3 6.10 0.46 73.28 32.36
4. 5 6.10 4.22 74.28 27.60
5. 10 6.10 4.46 77.60 24.04
1 2 3 4 5 6
6. 15 6.11 5.14 77.32 23.65
7. 20 6.10 5.16 85.75 15.19
When processing 200 g of coarsely ground flax seeds with steam, the mass of seeds increases by an average of 6.1% and is 202-214 g.
With further processing of seeds with microwave radiation, the weight loss increases from 0.46%, with a process duration of 3 minutes, to 5.16%, with a processing time of 20 minutes.
The maximum oil yield is observed with the duration of processing of crushed and treated with steam and microwave radiation of seeds with duration of the microwave processing of 3 minutes and is 32.36%. A further increase in the duration of mi-
crowave radiation treatment leads to a decrease in the yield of flaxseed oil. Under these conditions, the cake yield is the lowest and is 73.28%.
Conclusions: Thus, the studies carried out have shown the possibility of increasing the yield of flax oil in comparison with the production of oil with preliminary heat treatment by 3.54% by coarse grinding of seeds, processing them with steam and subsequent treatment with microwave radiation for 3 minutes. Under these conditions, 0.46% of moisture is removed, the cake yield is 73.28%, and the oil yield is 32.36%.
References:
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