Influence of black cumin seed pressing on the production and quality of cold pressed oil

Abstract

This thesis, discusses the influence and quality of process parameters of pressing black cumin seeds on the yield of cold pressed oil. Pressing black cumin seeds was carried out on laboratory screw press for the production of cold pressed vegetable oils. Three products were obtained by pressing: crude oil, sludge oil and cake. During pressing, the process parameters were changed: the frequency of the electric motor, the temperature of the heater of the press head and the extension for the outlet of the cake. After pressing, sedimentation (natural precipitation) of the produced crude oil and vacuum filtration were performed to remove solid particles. Using standard methods, the quality of parameters of cold-pressed black cumin oil were determined: free fatty acids, peroxide value, insoluble impurities content and moisture content. The composition of fatty acids in oil was determined using gas chromatography. The obtained research results show that the pressing black cumin using a 5 mm cake outlet extension, a press heater head temperature of 110 ° C and an electric motor frequency of 20 Hz produced the largest amount of crude and cold-pressed black cumin oil. In the composition of fatty acids black cumin oil is dominated by linoleic and oleic fatty acids.

Keywords

• cold pressing
• process parameters
• black cumin
• black cumin oil