Improving the Technology of Primary Purification of the Safflower Oil Using Secondary Products of Processing on a Biological Basis
Bauyrzhan Iskakov,
Mukhtarbek Kakimov,
Rafał Kudelski,
Maigul Mursalykova,
Amirzhan Kassenov,
Zhuldyz Satayeva,
Serik Kardenov,
Zhanar Kalibekkyzy,
Ayaulym Mustafayeva,
Aidyn Igenbayev,
Michał Bembenek
Affiliations
Bauyrzhan Iskakov
The Department of Food Technology and Processing Products, S. Seifullin Kazakh Agrotechnical Research University, Zhenis Avenue 62, Astana 010011, Kazakhstan
Mukhtarbek Kakimov
The Department of Food Technology and Processing Products, S. Seifullin Kazakh Agrotechnical Research University, Zhenis Avenue 62, Astana 010011, Kazakhstan
Rafał Kudelski
Faculty of Mechanical Engineering and Robotics, AGH University of Science and Technology, A. Mickiewicza 30, 30-059 Krakow, Poland
Maigul Mursalykova
The Department of Technological Equipment and Machine Engineering, NJSC Shakarim University of Semey, St. Glinka 20A, Semey 071412, Kazakhstan
Amirzhan Kassenov
The Department of Food Technology and Processing Products, S. Seifullin Kazakh Agrotechnical Research University, Zhenis Avenue 62, Astana 010011, Kazakhstan
Zhuldyz Satayeva
The Department of Food Technology and Processing Products, S. Seifullin Kazakh Agrotechnical Research University, Zhenis Avenue 62, Astana 010011, Kazakhstan
Serik Kardenov
The Department of Food Technology and Processing Products, S. Seifullin Kazakh Agrotechnical Research University, Zhenis Avenue 62, Astana 010011, Kazakhstan
Zhanar Kalibekkyzy
The Department of Food Production Technology and Biotechnology, NJSC Shakarim University of Semey, St. Glinka 20A, Semey 071412, Kazakhstan
Ayaulym Mustafayeva
The Department of Food Technology and Processing Products, S. Seifullin Kazakh Agrotechnical Research University, Zhenis Avenue 62, Astana 010011, Kazakhstan
Aidyn Igenbayev
The Department of Food Technology and Processing Products, S. Seifullin Kazakh Agrotechnical Research University, Zhenis Avenue 62, Astana 010011, Kazakhstan
Michał Bembenek
Faculty of Mechanical Engineering and Robotics, AGH University of Science and Technology, A. Mickiewicza 30, 30-059 Krakow, Poland
Safflower oil is a very valuable product for the body and human health. It is rich in macro- and microelements, vitamins and minerals, and also has antioxidant properties. The primary purification of safflower oil is an important stage of its production and directly affects the quality of the final product and its storage ability. Purifying safflower oil using a combination of filtration and sedimentation processes in an experimental cone-shaped centrifuge is a new direction in its processing. The purpose of this study was to determine the effects of flax fiber as a filter material for safflower oil. The Akmai variety of the safflower was tested. The results showed that the quality indicators of safflower oil before and after filtration through flax fiber are different. The amount of unsaturated fatty acids such as oleic (18.31 ± 0.874%) and cis-linoleic acid (82.52 ± 1.854%) increased, as well as the content of arginine (2.1), tyrosine (0.57), methionine (0.4), cystine (2.5), tryptophan (2.6), and other amino acids (in oil g per 100 g of protein). The increase in the total amount of phenols (322.12 ± 6 mgEAG/kg of oil) was observed, which directly caused the higher antioxidant activity (42.65 ± 8%) of the safflower oil. These results demonstrate that flax fiber can enrich safflower oil. To find the optimal conditions for safflower oil centrifugation in a cone-shaped sedimentary-filtering centrifuge, the thickness of the flax fiber and the distance between the inner and outer perforated filter rotor were tested. It was found that the optimal and effective thickness of the flax fiber is 1.5 × 107 nm, while the thickness of the sediment is 0.5 × 107 nm.
