Name
Zaruba Anna Sergeevna
Scholastic degree
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Academic rank
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Honorary rank
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Organization, job position
Kuban State Technological University
Web site url
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Articles count: 2
In the article we have developed a new technology for
producing linseed oils by mixing linseed seeds of
different varieties and method of calculation of the
corresponding mixture. It also shows a comparison of
indicators of the quality of the oils of specified fatty
acid composition obtained by blending flax seed
varieties and blending finished with linseed oils
Analytical survey has revealed that technologies of
flaxseed oil processing used nowadays are able to
produce technical flaxseed oil if the output is high and
food flaxseed oil if the output is low. The objective of
this work is to reason the most effective method to
increase the output of food flaxseed oil while keeping
its quality high. In this article a comparison has been
made between single cold pressing of flaxseeds
without preliminary preparation with microwave
processing, as well as traditional (conductive) heating
with traditional heating under vacuum. The object of
the research is samples of flaxseeds (high quality
variety VNIIMK-620 which contains 56.28% of
linolenic acid in its fatty acid composition. It has been
established, that the use of preliminary microwave
processing enables to increase the output of oil
compared to a single cold pressing without any
processing, whereby the mass content of oil in oil cake
can be reduced by 2.2%. At the same time the
indicators of acid number and peroxide value are
increased by 0,05 mg KOH/g and 0.37 mmol of
active oxygen/kg correspondingly. Preliminary
traditional heating of seeds before cold pressing
enables to increase the output of oil, though not
considerably, compared with preliminary microwave
processing. At the same time the changes in acid
number and peroxide value are similar to cold pressing
with microwave processing. The use of vacuum when heating seeds in a traditional way does not influence
the output of flaxseed oil but enables to decrease acid
number and peroxide value to the level which is
characteristic for the oil in original seeds. Thus, it is
reasonable to use preliminary microwave processing
under vacuum before cold pressing with the view to
produce food flaxseed oil of high quality in terms of
oxidative deterioration and the increase of its output