OIL+AND+FAT+TECHNOLOGY+LECTURES+III

OIL+AND+FAT+TECHNOLOGY+LECTURES+III - OIL AND FAT...

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Unformatted text preview: OIL AND FAT TECHNOLOGY LECTURES II (Handling & Storage of Oil-Bearing Materials - Pretreatments) Prof.Dr.Ayta SAYGIN GMKESEN Yrd.Do.Dr.Fahri YEMOLU Handling & Storage of Oil-Bearing Materials The handling and storage of oil-bearing materials is one of the most important phases of oil seed processing. The vegetable oils and feed industries are dependent for successful operation upon obtaining high yields and product of good quality from their raw material. Excessive biological activity in the seeds, either in the field prior to harvesting or subsequently during storage, will result in a reduction both in the quality and the yield of oil and meal. The handling and control of the raw materials for the oil seed industry can be primarily characterized by the short harvest season, by the necessity to move them into protected storage in minimum time, and by the required care before they can be processed. But they can be treated and stored successfully with minimal deterioration long enough to allow the processing industry to operate throughout the year. Sunflower seed, soybeans, cottonseed, rape seed and other oil seeds are subject to damage primarily from biological actions, which are accelerated by high moisture content, foreign material, physical damage, and such adverse climatic conditions as frost or rain before harvest. Effects accompanying deterioration of seed during storage Respiration : In the presence of oxygen as the oxidizing agent, organic food stuffs are oxidized to form water and carbon dioxide as the end product. exothermic reaction C 6 H 12 O 6 + O 2 6 CO 2 + 6 H 2 O + energy Respiration intensity; Sound seed low m.c. 0.1ml CO 2 /g seed.day Damaged seed high m.c. 5.0ml CO 2 /g seed.day The respiratory quotient , defined as the ratio of carbon dioxide evolved to oxygen absorbed, is an indication of the class of substances undergoing oxidation. In aerobic respiration; it is theoretically unity if the subctances are carbonhydrates , but less than unity if they are proteins or fats , which are less rich in oxygen. Enzymes : (a) Lipase . This enzyme catalyzes the reaction; 1...
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This note was uploaded on 01/28/2011 for the course CHE 160 taught by Professor Blanche during the Spring '10 term at University of California, Berkeley.

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OIL+AND+FAT+TECHNOLOGY+LECTURES+III - OIL AND FAT...

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