Oil seeds must be cooked in cooker beforehand in order to improve oil productivity and to evaluate cake better. So, during pressing seed gains an appropriate structure and oil cell is easily broken down, releasing oil and humidity. Humidity, which is released by the gradually increasing temperature, is removed from the vents. With the adjustment of seed temperature in the cooker, optimum seed properties, which must be attained before and after pressing, are obtained. In practice, cooker diameter, heating surface, steam pressure and blending rate is determined based on press capacity.
THE CHANGES AFFECTING OIL PRODUCTIVITY BY HEATING IN THE COOKER
- Flow of oil is easier because oil, of which seed structure is disorderly, is combined in clusters with the influence of heat
- Viscosity of oil is reduced and its extraction from seed becomes easier.
- The protein in the seed is clogged with the influence of water and heat and the seed tissue gains a structure that easily releases oil
- Because seed is blended by blades in the pan, it is also ground. Thus the broken membranes of cells gain a tender and brittle structure with the influence of heat.