Open AccessResearch of the process of vegetable oil extracting under the influence of a high frequency wave field
Author(s) -
V Yu Ovsyannikov,
A. A. Berestovoy,
Н. Н. Лобачева,
В. В. Торопцев,
S. A. Trunov
Publication year - 2020
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/941/1/012052
Subject(s) - water content , vibrator (electronic) , residual oil , yield (engineering) , materials science , ultrasonic sensor , rotational speed , pressing , moisture , composite material , acoustics , petroleum engineering , mechanical engineering , physics , engineering , geotechnical engineering
Research in a laboratory press equipped with an ultrasonic vibrator was performed to study the nature of a high frequency wave field influence on the process of vegetable oil extracting from safflower seeds. The initial moisture content of safflower seeds, the rotational speed of the press screw, the frequency and amplitude of ultrasonic vibrations have the greatest influence on the oil yield and the cake residual oil content. The analysis of the dependences obtained showed that the parameters of the safflower seed pressing process, the values of which could be varied during the experiments, affect the oil yield identically, namely, with an increase in the rotational speed of the press screw, the oil yield decreases and, consequently, the cake oil content increases. It was found out that moisture content raising increases the oil yield and reduces the residual oil content. Moreover, the most rational value of moisture content in terms of absolutely dry matter is 8.7…11.2%. It was revealed that an increase in the pressure given to the product in the press occurs with a decrease in the effective viscosity inside the surface layer of the mass being pressed due to ultrasonic vibrations imposition. The following parameters should be focused on as rational parameters for safflower seeds pressing providing the minimum residual oil content in the cake: the ultrasonic waves frequency is 22…28 kHz, the amplitude is more than 40 • 10 −3 m and the pressure value in the press is from 12…13 MPa. These values obviously depend directly on the grain behavior and its movement in the press during exposure to high-frequency ultrasonic vibrations.