Influence of the Worm Shaft Type and Parameters of Pressing Sunflower Seed Varieties NK Neoma by a Screw Press on the Yield and Quality of Oil

Suncokretovo ulje proizvodi se iz sjemenki biljke Helianthus annus L. koja je podrijetlom iz Sjeverne Amerike. Sjemenke suncokreta sadrže oko 40 - 60 % ulja. U ovom ispitivanju proizvedeno je suncokretovo ulje iz sjemenki suncokreta sorte NK Neoma koja je uzgojena s povećanim udjelom selena, cinka i željeza. Ulje je proizvedeno hladnim prešanjem uz pomoć pužne preše, a ispitivan je utjecaj dva tipa pužne osovine i različitih procesnih parametara prešanja na prinos i kvalitetu ulja. Tijekom prešanja ispitivani parametri su: veličina nastavka za izlaz pogače, temperatura grijača glave preše i frekvencija elektromotora. Na proizvedenom hladnom prešanom suncokretovom ulju određeni su osnovni parametri kvalitete ulja: peroksidni broj, slobodne masne kiseline, udio vode, udio netopljivih nečistoća, te parametri identifikacije ulja: saponifikacijski i jodni broj. Rezultati pokazuju da vrijednostii osnovnih parametara kvalitete ne prelaze maksimalno dopuštene vrijednosti prema Pravilniku o jestivim uljima i mastima (NN 11/19).Sunflower oil is produced from the seeds of the plant Helianthus annus L., which is native to North America. Sunflower seeds contain about 40-60 % oil. In this test, sunflower oil was produced from sunflower seeds of the NK Neoma variety, which was grown with an increased content of selenium, zinc and iron. The oil was produced by cold pressing using a screw press, and the influence of two types of worm shaft and different process parameters of pressing on oil yield and quality was investigated. During the pressing, the examined parameters are: the size of the cake outlet, the temperature of the press head heater and the frequency of the electric motor. The basic parameters of oil quality were determined on the produced cold pressed sunflower oil: peroxide value, free fatty acids, water content, insoluble impurities conten, and oil identification parameters: saponification and iodine number. The results show that the values of the basic quality parameters do not exceed the maximum permissible values according to the Ordinance on edible oils and fats (OG 11/19)