Influence of the Worm Shaft Type and Parameters of Pressing Poppy Seeds by a Screw Press on the Yield and Quality of Oil

Mak (lat. Papaver somniferum) je jednogodišnja biljka visine jedan metar. Bogata je nezasićenim masnim kiselinama od kojih su najviše zastupljene linolna i oleinska masna kiselina. U ovome radu ispitivan je utjecaj procesnih parametara prešanja sjemenki maka na iskorištenje i kvalitetu hladno prešanog ulja. Tijekom prešanja, upotrebom pužnica dubine navoja 5 mm i 10 mm mijenjani su različiti procesni parametri: nastavak za izlaz pogače, temperatura glave preše i frekvencija elektromotora. Ispitivani su osnovni parametri kvalitete (peroksidni broj, slobodne masne kiseline, udio vlage i udio netopljivih nečistoća) u proizvedenom hladno prešanom makovom ulju. Zatim je ispitivana oksidacijska stabilnost makovog ulja dodatkom različitih antioksidanasa i sinergista primjenom testa oksidacijske stabilnosti na 98 °C. Na temelju dobivenih rezultata, možemo reći da procesni parametri prešanja utječu na iskorištenje makovog ulja kao i dubina navoja pužnice. Osnovni parametri kvalitete hladno prešanog makovog ulja su u skladu s Pravilnikom osim udjela netopljivih nečistoća koji su povišeni. Rezultati ispitivanja oksidacijske stabilnosti hladno prešanog makovog ulja su pokazali da sintetski antioksidans (TBHQ) ima najbolje antioksidacijsko djelovanje tijekom šest sati, a od prirodnih antioksidansa ekstrakt ružmarina (tip Oxy´Less® CS) sa dodanom limunskom kiselinom. Mješavina tokoferola najlošije štiti makovo ulje od oksidacijskog kvarenja.Poppy (lat. Papaver somniferum) is an annual plant one meter high. It is rich in unsaturated fatty acids, of which linoleic and oleic fatty acids are the most common. In this paper, the influence of poppy seed pressing process parameters on yield and quality of cold pressed oil was investigated. During pressing, using screw coils with a thread depth of 5 mm and 10 mm, different process parameters were changed: the extension for the cake outlet, the temperature of the press head and the frequency of the electric motor. The basic quality parameters (peroxide number, free fatty acids, moisture content and insoluble impurities content) in the produced cold - pressed poppy oil were examined. The oxidative stability of poppy oil was then examined by the addition of various antioxidants and synergists using an oxidation stability test at 98 ° C. Based on the obtained results, we can say that the process parameters of pressing affect the yield of poppy oil as well as the depth of the screw thread. The basic quality parameters of cold-pressed poppy oil are in accordance with the Ordinance, except for the proportion of insoluble impurities that are elevated. The results of testing the oxidative stability of cold-pressed poppy oil showed that synthetic antioxidant (TBHQ) has the best antioxidant effect over six hours, and of the natural antioxidants rosemary extract (type Oxy´Less® CS) with added citric acid. The tocopherol mixture protects poppy oil from oxidative spoilage the worst