oil production 2

Question 1

Extraction of vegetable oil

Answer 1

To obtain high quality oil with minimal
undesirable components, achieve high extraction yields and high value me

Question 2

3 methods to extract oil from seed nut or plant

Answer 2

expeller/cold/solvent

Question 3

mechanical extraction

Answer 3

the raw material is pressed squeezed and ir crushed under high pressure until oil begins to seep out from the oil source

Question 4

pressure involved in expeller pressing creates heat

Answer 4

in the range of 60-99 degree

Question 5

high pressure extraction can cause temperature rise

Answer 5

above 120 degree

Question 6

advantage of expeller

Answer 6

-can beused with almost any kind of oilseed and nuts
-relatively simple and not capita-intensice process
-no solvent residues in oil, clearer,more pure oil, higher in natural colour and falvour

Question 7

diasadvantage of expeller

Answer 7

lower yield due to residual oil in the meal
high power requirement
wear and tear in the equipment that requires maintenance

Question 8

oil meal made by mechanical pressing method

Answer 8

is more valuable as a livestock feed for it contains approximately 5-10 oercent or more of the original oil centent of the seed

Question 9

cold pressed oils

Answer 9

are a fom of expeller pressed oil

Question 10

in cold pressing

Answer 10

no chemical used and extracted by mechanicla or physical means

Question 11

temperature of cold press

Answer 11

under 120

Question 12

cold press preserves all

Answer 12

of the delicate phytochemicals that make the nut or seed oil truy beneficial

Question 13

solvent extraction

Answer 13

the process of extracting oil from oil bearing materials by means of solvent

Question 14

aim of solvent extraction

Answer 14

to remove as muhc oil as possible form the oilseed

Question 15

what solvent is used in the solvent extarction

Answer 15

hexane

Question 16

once the oil has been obtained

Answer 16

the solvent is removed frm the oil by heating process

Question 17

solvent extraction usually

Answer 17

for oilseed with low oil content such as soybeans 16-18%

Question 18

seed with higher oil content are

Answer 18

prepressed before extraction by solvent

Question 19

Why hexane

Answer 19

• good oil solubility at low temp
  -noon corrosive to metal
  -stable under process condition
  -easy and complete removal from residue with low energy input
  -not mixable with water
  -does not react chemically with oil
  -appropriate boiling temp
  -cheap

Question 20

factors affecting extraction efficiency

Answer 20

flake structure/ moisture. temperature

Question 21

the oil seed are rolled into thin flakes

Answer 21

to facilitate solvent diffusion

Question 22

flake structure- if too thin/fine powder

Answer 22

would make the separation fo the miscella from the spent solid extremely difficult

Question 23

open and porous fake structure

Answer 23

facilitate solvent diffusion

Question 24

moisture can come from the surface of press cake

Answer 24

or from poor water/hexane separation after distillation

Question 25

higher temp in extraction

Answer 25

increase oil solubiliy increase diffusion coefficients reduce miscella viscosity increase the amout of minor component such as ffa pohsopholipid colour pigment

Question 26

Advantage of solvent extraction

Answer 26

higher oil yield low production cost less energy consumption low oil residue in meal good meal quality

Question 27

disadvantage of solvent extraxtion

Answer 27

-the solvent extraxts some non tgc, which does not occur in expelling -presence of volatile organic impurities in the final product -uses chemical solvent -the enerygy consumed to operate a plant is high

Question 28

oils in the production of shortenings are generally

Answer 28

partially hydrogenated and often 2 or more stocks are blended

Question 29

shortening can be made trans-fat free

Answer 29

by fully hydrogenating the oils, it tastes the samme as the partially hydrogenated shortening

Question 30

margerine and spread

Answer 30

prepared by blending fat and/or oil with other ingredients such as water and/or milk product