Name
Kalienko Ekaterina Alexandrovna
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: 7
The article studies dynamics of losses and the change
of composition of essential oil from split coriander
fruits. It is found, that in the fractions of split fruits,
extracted from long-stored commercial lots of raw
materials, mass fraction of essential oil is two or three
times lower than in whole fruits. In the composition of
essential oil from split fruits the content of valuable
components - linalool, geraniol, geranyl acetate is
slightly higher, and the content of undesirable
hydrocarbons and camphor is lower. It is shown that
from freshly split fruits, which were stored in a thin
layer in the open air, the oil was intensively lost in the
first three days, the losses reached 86 %. At the same
time, the composition of the oil changed: the content
of most volatile components - hydrocarbons decreased
several times and the content of high-boiling linalool,
geraniol, geranyl acetate significantly increased, which
increased the quality of the oil smell. The change of
composition is determined not only by the ratio of
components volatility. The content of relatively high
boiling camphor almost half decreased. This could be
associated with less ability of fruit tissue to sorb and
the ability of camphor to be easily sublimated.
The content of volatile n-cymene over time increased
with a simultaneous decrease in the content of γ–
terpinene, which confirmed predominantly chemical
way of n-cymene accumulation in coriander essential
oil in conditions conducive to oxidation. It is
recommended to separate the split fruits as soon as the
raw materials come to the plant and to process
immediately. Essential oil from split fruits can be used
to adjust the composition of individual lots of oil in
order to improve their quality, and to provide
extraction of valuable components – linalool and geraniol by vacuum rectification method
The article shows that for the essential oil industry of
the Russian Federation to solve the problems of import
substitution it is urgent to develop effective technology
to extract fatty oil from the crushed and deprived of
ether by water vapor coriander fruits. The existing
technologies for obtaining fatty oils from deprived of
ether coriander were considered. It is shown, that at
small-scale enterprises it is most advisable to remove
fatty oil by screw pressing. A brief analysis of main
factors affecting the completeness of oil extraction in
screw presses was carried out. The conclusion about
the necessity of preparation of deprived of ether
coriander for extraction with the purpose of increasing
the yield of fatty oil was made. It is shown, that one of
the stages of such preparation is the removal of part of
the shell from deprived of ether coriander, which also
increases the nutritional value of the oilcake.
Fractional composition of deprived of ether coriander
after extraction of essential oil by water vapour and
drying was investigated by sieve analysis method. On
the basis of obtained data, prior to separating the shell
by pneumatic separation, it is recommended to
separate deprived of ether coriander into three
fractions by size – coarse (riddling from the sieve with
the diameter of 1.8 mm), medium (riddling from the
sieve with the diameter of 1 mm) and fine (undersize
from a sieve with a diameter of 1 mm). Component
composition of the coarse fraction of deprived of ether
coriander was studied. It was found, that the content of the shell in this fraction is 36%, which indicates the
possibility of its effective separation by pneumatic
separation
The article investigates a fractional composition and
quality indices of industrial raw materials of coriander
in the North Caucasus economic zone of cultivation. It
was found, that losses of essential oil in raw materials
associated with the splitting of the fruit reach 23.4 %.
Essential oil from split fruits is enriched with valuable
components - linalool, geraniol, geranyl acetate.
Changes of the component composition of essential oil
from split fruits cause the following changes of
organoleptic and physicochemical quality indicators in
comparison with the oil from whole fruits: color from
almost colorless intensifies to a pale yellow; in a spicy
oil smell, similar to the smell of linalool, there appears
a more intense shade of geraniol and geranyl acetate;
acid degree value in oil from fruitlets and fruitlets
without the shell increases, respectively, by 38.5 %
and 65.4 %; ether index increases by 19.2 % and 97.5
%, respectively. It is recommended to use oil from
split fruits to correct the composition of coriander
essential oil in order to increase the content of linalool
with a simultaneous decrease in the content of
undesirable components – hydrocarbons and camphor,
or, preferably, to separate valuable components –
linalool, geraniol. It was proved expedient to separate
split fruit factions during the post-harvest treatment,
with their primary processing and intended use of the
obtained essential oil
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
This article studies technologies of cold pressing in flax seeds of low-linolenic and ordinary sorts. We studied how conditions of flux seeds pressing influence acid and peroxide values of oil as well as fraction of total mass in oilcake. The results of experiment have been mathematically processed
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
This article studies fatty acid composition of flax oil of the new sort called “Surprise”. We defined the main characteristics of cosmetic oils. We propose to use the mix of flax oils in the formulation of cosmetics