Удосконалення технології видобування рослинної олії з вітчизняних сортів сафлору

Abstract

Диссертация на соискание ученой степени кандидата технических наук по специальности 05.18.06 "Технология жиров, эфирных масел и парфюмерно-косметических продуктов" (18 – Производство и технологии). – Национальный технический университет "Харьковский политехнический институт" Министерства образования и науки Украины, Харьков, 2021 г. Диссертация посвящена созданию научно обоснованной технологии обрушивания семян сафлора для получения прессового масла пищевого назначения. У диссертационной работе впервые показано, что обрушивание семян сафлора может быть достигнуто путем предварительного охлаждения, которое существенно уменьшает физико-механические свойства семенной оболочки; определены эффективные технологические параметры обрушивания путем экспериментального исследования и аппроксимационного моделирования, а именно температуру предварительного охлаждения, влажность и частоту оборотов ротора семенорушки, которые обеспечивают достаточную для практических целей степень обрушивания; получены новые научные данные касательно технологических свойств семян сафлора отечественных сортов, структурных и качественных показателей сафлорового масла. Разработана усовершенствованная технологическая схема переработки семян сафлора с получением пресового масла. Выполнена экономическая оценка предложенной технологии. На основании выполненных исследований и испытаний образцов сафлорового масла в лаборатории инструментальных исследований Украинского научно-исследовательского института масел и жиров НААН и в отделе хроматографических и радиологических испытаний государственной исследовательской лаборатории пищевой и сельскохозяйственной продукции Государственного предприятия "Харьковский региональный научно-производственный центр стандартизации, метрологии и сертификации" разработан и согласован проект технических условий ТУУ 10.4-3199908465-001:2020 "Масло сафлоровое пищевое". Результаты диссертационной работы внедрены в учебный процесс НТУ "ХПИ".

Dissertation for obtaining the scientific degree of candidate of technical sciences in specialty 05.18.06 "Technology of fats, essential oils and perfumery and cosmetic products" (18 - Production and technologies). - National Technical University "Kharkiv Polytechnic Institute", Ministry of Education and Science of Ukraine, Kharkiv, 2021. The dissertation is devoted to scientific substantiation and development of safflower seeds dehulling technology from domestic varieties for production of edible vegetable oil. For the first time, new scientific data сoncerning technological properties of domestic varieties safflower seeds and characteristics of fatty acid composition were obtained, and a promising cultivar for further research was selected; mathematical models of dependence safflower seeds objective fraction dehulling degree on precooling temperature, humidity and dehullerꞌs rotary rotations per minute were made, which made it possible to determine effective technological parameters of the main stage of seed`s preparation for oil extraction; system analysis of organoleptic, structural and safety indicators of safflower oil obtained by cold pressing from husked seeds was performed; quantitative characteristics of induction period during safflower unrefined oil oxidation, including those with addition of herbal antioxidants, were determined. Theoretical conception and practical results, achieved during sunflower seed dehulling, concerning pre-freezing positive effect on separation efficiency of seed coat from safflower nucleus, were further developed in dissertation. Effective technological parameters of prior manufacturing operations in safflower seed processing technology were determined experimentally and via using approximative modeling, namely: pre-cooling temperatures minus 45°С, seed moisture 4,2 %, dehullerꞌs rotary rotations – 28,33 s-1, degree of dehulling 88,0-95,0 %. Cold-pressed oil was obtained in laboratory conditions, in which organoleptic, physicochemical, structural and safety parameters were determined. In particular, it has been shown that main fatty acids of safflower oil variety Lagidny are essential linoleic acid (74,4 %), oleic (15,1 %) and palmitic (7,2 %). In total, nine fatty acids were identified. Acylglyceric composition of safflower oil acid under investigation is represented by six groups of acylglycerines, identified by their carbon content: C 48 – 1,7 %, C 50 – 20,2 %, C 52 – 72,7 %, C 54 – 4,1 %, C 56 – 0,9 %, C 58 – 0,4 %. Sterol fraction of unsaponified substances in safflower oil was analyzed. It have been shown that safflower oil phytosterols are represented by following isomers: 39,0 % β-sitosterol, 12,9 % stigmasterol, 6,4 % campesterol and 3,5 % brasicasterol. Safflower oil vitamins – vitamin A (2,3 ppm (g) and vitamin E (32,2 mg %). New scientific data concerning fatty acid, acylglycerine, sterol and vitamin composition of cold-pressed safflower oil, as well as content of toxic elements, mycotoxins, pesticides and benz(a)pyrene have been obtained. Research studies have shown that safety indices (content of toxic elements, mycotoxins, chlorogenic pesticides, benz(a)pyrene) of cold pressing safflower oil correspond with normative attributes for vegetable oils. Oxidative stability of cold-pressed safflower oil was investigated by differential scanning calorimetry method in dissertation; and it is shown that its induction period is 1,22 times shorter than that of sunflower oil. Induction period and, therefore, oxidative stability, can be increased by inclusion of aqueous alcoholic extracts of some plants. Specifically, it has been shown that addition of 0,02 % green tea aqueous alcoholic extract prolongs induction period of safflower oil by 2,39 times. Improved manufacturing scheme of safflower seeds processing with obtaining of cold-pressed and hot-pressed oil is developed and economic evaluation of proposed technological solutions is made. On the ground conducted researches and tests of safflower oil samples at the instrumental research laboratory of Ukrainian research institute of vegetable oils and fats of the National academy of agricultural sciences of Ukraine and in department of chromatographic and radiological testing of the state testing laboratory of food and agricultural products of State enterprise "Kharkiv Regional Research and Production Center for Standardization, Metrology and Certification" tentative specifications of TCU 10.4–3199908465–001:2020 "Safflower edible oil" was developed and agreed.