The Influence of Cold Pressing Parameters of Black Cumin Seeds on Oil Production

U ovom radu istraživan je utjecaj procesnih parametara hladnog prešanja sjemenki crnog kima na proizvodnju ulja te njegovu kvalitetu. Prešanje sjemenki crnog kima provedeno je na laboratorijskoj pužnoj preši za proizvodnju hladno prešanih biljnih ulja te su tako dobivena tri proizvoda: sirovo ulje, uljni talog i pogača. Prilikom prešanja mijenjani su procesni parametri: temperatura glave preše, brzina pužnice, te nastavak za izlaz pogače. Nakon prešanja provedeno je prirodno taloženje dobivenog sirovog ulja te filtriranje. Primjenom standardnih metoda određeni su parametri kvalitete ulja: peroksidni broj, slobodne masne kiseline, udio netopljivih nečistoća te udio vlage i hlapljivih tvari. Kako bi se odredila efikasnost proizvodnje hladno prešanog ulja crnog kima provedeno je ispitivanje udjela ulja u pogači metodom po Soxhlet-u. Rezultati pokazuju da je primjenom nastavka za izlaz pogače veličine 6 mm, temperature 110 °C te frekvencije elektromotora 20 Hz dobivena najveća količina sirovog i finalnog hladno prešanog ulja crnog kima.In this study we have monitored the influence of process parameters on the efficiency of the pressing black cumin seed production of cold pressed oil and its quality. Black cumin seeds pressing was carried out on laboratory screw press for production of cold pressed vegetable oils. Three products were obtained by pressing black cumin seeds: unpurified crude oil, oil sludge and cake. During the pressing process, the process parameters changed: temperature pf the press heating head at the outlet of cake, the frequency of the electric motors and the extension that regulates the size of the opening press head. After the process of pressing, natural sedimentation and vacuum filtration were conducted on unpurified crude oil. By using standard methods, we determined the parameters of oil quality: peroxide value, free fatty acid, the proportion of moisture and volatile matter and insoluble impurities. The amount of oil in the seeds and residual oil in the cake was determined by the Soxhlet method to determine the production efficiency of cold-pressed black cumin oil. The results show that the highest amount of crude and final cold-pressed black cumin oil was obtained by applying a 6 mm extension that regulates the size of the opening press head with a temperature of 110 ° C and a frequency of 20 Hz