Effect of Moisture Content on the Mechanical Oil Extraction of Canola Seeds

Abstract

The experiments were carried out with the objectives to study the effect of moisture content on mechanical characteristics i.e. force required to rupture seed and determining the operational parameters for better recovery of oil from Canola seeds. The experiments were designed using response surface methodology for making various combinations of moisture content (8.4, 12.2, 16 and 20% w.b.), heating time (4, 8, 12 and 16 mins), heating temperature (70, 80, 90 and 100oC) and steaming time (5, 10, 15 and 20 mins) and the experiments were conducted using single chamber oil expeller. The quality of oil was determined using acid number, iodine value and peroxide value. The effect of moisture content along with heating time and heating temperature on oil recovery were found significant however the effect of the independent variables on residual oil in cake was found non-significant The oil extracted from seeds having 8.4% moisture content on wet basis was considered to be of good quality. The maximum extraction efficiencies of 91.66% were observed at 5.81% moisture content