Trakya bölgesinde yetişen ayçiçek tohumlarından yemeklik yağ eldesinin teknolojik yönden incelenmesi ve çeşitli kesitlerden alınan numunelerinin TSE uygunluk kontrellerinin araştırılması

Abstract

32 6. ÖZET Bu çalışma 6 ay süreli olarak Trakya Yağ Sanayi A.Ş.'nin çalışma sistemleri kontrol altında tutma ve ayçiçek tohumunun işletmeye girişinden itibaren rafine yağ haline gelinceye kadar geçirdiği safhaları inceleme ve diğer çalışan tesislerle karşılaştırarak avantaj ve dezavantajları göz önüne alınmıştır. Bunlardan kontınü (kesiksiz) çalışan tesislerde Bach (kesikli) çalışan tesisler karşılaştırılmış ve şu neticeler bulunmuştur a) Proslerde küspede kalan % yağ daha fazla kalmaktadır `~ Dolayısıyla oxt. daha f azla-^k~fe±nmekted±)? $ 17 -~#- 2£*. b) Ho;:an kayıpları daha fazla olmak tadar %. 0,5 - % 1. c) Ext. küspesinde bakiye kalan yağ % daha fazla olmaktadır % 0,5 - % 205. d) Rafine kayıpları kesikli tiplerde daima fazla olmaktadır?* # nötralize V6 toplam kayıplar % 2.5 - °/° 1 dir. e) İşçilik ve enerji daha fazla kapasite daha düşüktür. f) Bütün bu etmenler sonucu yemeklik rafine yağ) imalatında üretimi TSE standardına getirmek pahalı bir maliyetle gerçekleşmek- i tedir. Aşağıda Türk Standartları ile Trakya Yag Sanayi A.Ş. (Salat) Yağlarının Teknik özellikleri Verilmiştir. TURKISH STANDART 0» EDIBLE SUOTLOWER SALAT STANDART OS1 SUHELQWER SEED Oil REEKED AND WINTERIZED EDIBLE OIL *wm*mmmrm*m~+m 1. Physical property. 1. Physical property 1.1. Aparance 1.1. Aparanoa Clean 40°0 Clean 0°C33 1.2. Specific gravity 0.918-0.923 gr/cm3200C/20°C 1.3. Refractive index ; 40°C ^D 1.467-1.469 2. Chemical property 2.1. Iodine number 110-143 (Wias method) 2.2. Eree fatty acid contend max 0.3 '/o as oleic aaid 2.3. Peroxide value max 10» 0 2.4. Soap contend max 0.005 fo 1.2. Specific gravity - ^0T01B^Oi9^3-gr/cia-2OoG/20o0 1.3» Rafrsotive index 40°C ^D I» 467-1 «469 2. Chemical property 2,1» Iodine number 110-143 (Wi3a method) 2.2. Free fatty acid content max 0.0 as oleic acid 2.3. Peroxide lvalue max 1.0 2.4. Soap contşnt max 0.00 % 2.5» No taste, no odour,

34 7. SUMMARY THE AIM OS1 THIS PRO»frBCT tS TO STUJ2X TO St JPSCTS 0? RSSDHHQ Oil THE PHYSICAL AND CHEMICAL COMPOSITION OF SUNFLOWER SEED A1ID OIL SAMPLES WERE COLLECTED JROM EACH COHSECUTtVE STAGE OP-iiEKINIHQ (THBS STAGE BEIHG STQRAGB, ERES HOUSE, EXTRACTION, DEOUmUHQ NOTRALIZATION, WINTERIZATIQN AN» DBQDQMZATION) KlOll A COMMERCIAL OIL REMING FACTORY İM TBKtRpA&f ^IRKŞf. ' I I Laboratory analyses were oai-riad out on these a amp las for determining P.])'. A (Free JPaty »old), moisture o oat «at, protein speoıfıc gravity, refractive index, oolor; there was « gradual decrease through each conscntive stage of refining In free f«ty «old* The over-all oil qualxty from points of oxidative stabilty and nutritional status ware not lower than the original crude sunflower seed pil» Physical, chenaoal and organoleptic juaaiyaas pf sunflower :iuud uud oil rumples were carried out. The results of these experiments ore ao follows; 7.1. Oil content in the seed samples were between 3Ş,24 - 44*00 and the mean value was 41.75 7. 2. Oil content in the pres caka samples were between 19*29 - 25,34 and the mean value was 20.84. 7.3» Residdc oil in the meal samples were betwee» 0,60. - 1,99 ' and the mean value was 1,06. 7.4. Oil content (ff.ff.A) an the crude oil samples were between 0,1)30 - 1,235 and the mean value was 0,762.35 7.5. Oxl Content (F.F.A) in the refining oil samples were between 0,070 - 0,099 and the mean value was 0,080. 7»6. Erotein content in the extrocted meal samples were `between 28,01 - 29,35 mean value was 28,54. 7e7« Refractive index in the crude and refined oil samples were between 1*467 - 1,469 mean value was 1,468« i 7.8. Specific gravity in the crude oil samples were between 0,876 - 0,898 mean value was 0,884. 7.9. Specific qravity in the refined oil samples were between 0,918 - 0,923 moan value was 0,920. 7.10. Colour (lavibont) in the crude oil samples were between 3«1 - 4.5 red mean value was 3o5 red. 7.11. Colour (lavibont) In the refined oil samples were between 1,03 - 1,7 mean volua was 1«3 red»