The production of cold-pressed poppy seed oil

Postupkom hladnog prešanja iz sjemenki maka (Papaver somniferum L.) dobije se kvalitetno jestivo ulje. Cilj ovog rada bio je ispitati utjecaj procesnih parametara prešanja sjemenki maka na efikasnost proizvodnje hladno prešanog makovog ulja te njegovu kvalitetu. Prilikom prešanja mijenjani su sljedeći procesni parametri: brzina pužnice (frekvencija elektromotora), temperatura zagrijavanja glave preše i nastavak za izlaz pogače. Prešanje je provedeno sa kontinuiranom pužnom prešom. Primjenom standardnih metoda određeni su osnovni parametri kvalitete proizvedenog hladno prešanog makovog ulja. Rezultati ispitivanja pokazuju da procesni parametri hladnog prešanja značajno utječu na iskorištenje makovog ulja. Veće iskorištenje sirovog ulja i hladno prešanog makovog ulja postignuto je kod temperature zagrijavanja glave preše 100 °C, frekvencije elektromotora 25 Hz i nastavka za izlaz pogače 6 mm.The cold pressing of the poppy seeds (Papaver somniferum L.) is used to obtain high-quality edible oil. The aim of this study was to investigate the influence of process parameters of pressing poppy seeds on efficiency of production of cold-pressed poppy oil and its quality. Following process parameters were investigated: frequency, temperature of head presses, and nozzle size. Pressing was carried out with a continuous screw press. Using standard methods, the basic quality parameters of produced cold pressed poppy oil were determined. The results showed that the process parameters of cold pressing had a significant impact on the yield of poppy oil. Higher yield of crude oil and cold-pressed poppy oil was obtained at a temperature of heating head presses 100 °C, frequency of 25 Hz and using nozzle size of 6 mm