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Screw pressing performance of whole and dehulled flaxseed and some physico-chemical characteristics of flaxseed oil

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Abstract

Screw pressing performance of whole and dehulled flaxseed at different seed moisture (6.4 to 11.1 % d.b.) and press head temperature (80–120 °C) was investigated. Oil recovery, residual oil, press rate and sediment content and some important physico-chemical characteristics were determined at six different levels (50, 60, 70, 80, 90 and 100 %) of dehulled flaxseed. Oil recovery decreased with increasing moisture content as well as press head temperature. Press rate was found maximum for 100 % dehulled flaxseed while minimum for 50 % dehulled flaxseed at 6.4 % moisture content. Colour of oil samples was found affected both with the level of dehulled flaxseed and press head temperature. Free fatty acids content of oil ranged from 1.07 % to 2.70 % and lower at 80 °C press head temperature. Oil and cake temperatures ranged from 53.10 °C to 65.95 °C and 69.15 to 103.75 °C, respectively. The α-linolenic acid content of different oil samples obtained at 80 °C was in the range of 53.34 ± 0.95 to 54.21 ± 1.04 %. In view of maximum oil recovery (82.9 % d.b.), lower FFA content, and oil and cake temperature, 7:3 ratio of dehulled and whole flaxseed having 6.4 % d.b. moisture content and 80 °C press head temperature may be considered for screw pressing of flaxseed.

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Acknowledgments

Financial assistance received from Department of Science and Technology (DST), Govt. of India, New Delhi, India for this study is duly acknowledged.

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Authors and Affiliations

  1. Central Institute of Post Harvest Engineering & Technology, Ludhiana, 141 004, Punjab, India

    D. Mridula & P. Barnwal

  2. ADG (PE), ICAR, New Delhi, India

    K. K. Singh

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  1. D. Mridula
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  2. P. Barnwal
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  3. K. K. Singh
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Correspondence to D. Mridula.

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Mridula, D., Barnwal, P. & Singh, K.K. Screw pressing performance of whole and dehulled flaxseed and some physico-chemical characteristics of flaxseed oil. J Food Sci Technol 52, 1498–1506 (2015). https://doi.org/10.1007/s13197-013-1132-6

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  • DOI: https://doi.org/10.1007/s13197-013-1132-6

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