Research of Technologies for Extraction of Vegetable Oil From Granulated Saflor Seed

Kodirov, Zufarjon; Ibragimov, Lochinbek

doi:10.32743/unitech.2021.91.10.12402

Cited by 1 publication

(1 citation statement)

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“…This complex of related substances is quite resistant to the effects of chemical reagents and temperatures; therefore, rapeseed oils are classified as difficult to refine [7][8][9]. Taking into account the growing demand for rapeseed oil, as well as the stricter requirements of national and international standards for its quality, research on the creation of highly efficient technologies for refining rapeseed oil is relevant [10,11]. In the oil and fat industry of the food industry of the Republic of Uzbekistan, the main direction of technical progress is the creation of a new, improvement of the existing technology for processing non-traditional oilseeds, providing a significant increase in the productivity of technological equipment [12,13].…”

Section: Introductionmentioning

confidence: 99%

Investigating the process of refining rapeseed oil

Yunusov,

Ayubova,

Nomozov

et al. 2024

E3S Web Conf.

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The alkaline refining method for rapeseed oil is considered rational; however, it faces certain challenges in terms of meeting the required physical and chemical indicators, as well as the quality standards for the refined oil. Therefore, enhancing the efficiency of rapeseed oil refining has become an important objective. In addition to rapeseed oil, there is a growing need for the development of an effective technology for refining sunflower oil. This technology aims to significantly increase the yield of refined oil and improve its overall quality. The development of such an efficient refining process holds great significance. It involves optimizing various stages of the refining process, including degumming, neutralization, bleaching, and deodorization. By implementing advanced techniques and precise control over process parameters, it becomes possible to achieve higher yields of refined oil while ensuring the desired quality characteristics. Efforts are being directed towards improving the physical and chemical indicators of the refined oil, such as reducing the acid value, peroxide value, and color, as well as minimizing impurities and undesirable flavors. Furthermore, innovative strategies are being explored to enhance the overall nutritional value and oxidative stability of the refined oil.

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Section: Introductionmentioning

confidence: 99%