Fundamentals of food technology study manual
II. CHAPTER OIL AND OILS TECHNOLOGY
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25,04,2023 йил ингилизча қўлланма 1111
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2. II. CHAPTER OIL AND OILS TECHNOLOGY 2.1. Oil industry raw materials, vegetable oil production technology The oil industry is one of the leading branches of the republic's food industry. In Uzbekistan, since ancient times, vegetable oil has been obtained in juvoz from the seeds of sesame, flax, indow, sorghum seeds, cotton seeds, and polys crops. The annual capacity of the republic is 3.5 mln. Tons of oilseed processing enterprises are working. In this branch of industry, oil is obtained from cotton, soy, rapeseed oil, fruit seeds and vegetable seeds and is used in food, perfumery and pharmaceutical industries. In the oil industry, margarine products, mayonnaise, laundry soap, perfume soap, and other various products for technical purposes are produced from these oils. In the production of vegetable oil, an average of 2.1 mln. more than a ton of cotton seed is used. Oil-industry enterprises YOMK (oil-oil combine), They are working in the form of some workshops in the form of MEZ (oil extraction plant) and various private small enterprises. The general scheme of the oil-oil combine, which consists of all production and processing shops, is presented in the following scheme, in which the sequence and connection of production departments in terms of raw materials and material movement is presented. Figure 1. The general scheme of departments of the oil-oil combine. 1-Seed farm 17 2-Cleaning department 3-Bite-separation department 4-Forpress workshop 5-Refining shop 6-Extraction shop 7-Crystalization shop 8-Mayonnaise shop 9-Hydrogenation workshop 10-Margarine shop 11-Fatty acids distillation workshop 12-Soap shop In such an enterprise, the departments marked with numbers 1, 2, 3, and 4 constitute a vegetable oil production enterprise, while departments 5, 6, 7, 8, 9, 10, and 11 are oil processing enterprises. According to the scheme, ready-made products such as refined oil, salad oil, mayonnaise, margarine, soap, and seeds such as shelukha and tar are available for sale. Based on modern technology, there are mainly two ways to obtain vegetable oils: 1. Pressing oil from the seeds. 2. Complete extraction of the residual oil from the oil using a solvent. Regardless of which method is used, each method is carried out according to a specific technological scheme. A technological scheme refers to a set of logically connected technological processes. Processes carried out under the influence of different factors (pressure, temperature, vacuum, humidity, etc.) are understood as technological processes. Technological process change is affected by some mechanical, heat, moisture and chemical reactants, and the process changes its direction. Technological processes consist of basic, preparatory, auxiliary and additional operations. Below, we will get acquainted with the technological processes in the production departments that make up the plant for the production of vegetable oils. The seed farm accepts (1) oilseeds. All oilseeds processed in the oil industry are brought to factories directly from company and collective farms. The only exception is cottonseed. The seed is supplied to the oil mills from the cotton gins. Oilseeds are transported by road and rail transport. Each of the above-mentioned varieties of seeds has its own characteristics. These are: moisture, dirtiness, oiliness, and for cottonseed, it is determined by the fluff on the husk (pukh). Oily raw materials can be divided into three main groups according to the level of industrial use: industrially important oilseeds (seed), additional oily raw materials (soybean, safflower, sunflower) and non-traditional oil seeds (fruit seeds and vegetable seeds). The raw materials arriving at the factory are weighed using special scales (car scales, railway scales), and then the raw materials are placed in the warehouses of the factory using mechanized devices. During the storage period in seed farms, it is required to protect against moisture, heat, microorganisms and some rodents. Otherwise, the oil obtained from raw materials will be inferior in terms of quality 18 (high color, high acid number, high content of oxidized substances). Therefore, depending on the type and quality of the supplied raw materials, its storage conditions should be determined, and the technical equipment of the warehouse should fully ensure these conditions. Warehouses used for all types of oilseeds should be dry, the floor should be isolated from underground water, and the walls should be whitewashed or plastered. The roof should not pass rain and snow, and the doors should be tightly closed. Before seeding, the warehouse must be cleaned of all waste, various rodents and disinfected with possible disinfectants. The main requirement is that the warehouse should be clean, dry and well ventilated. In order to direct the raw materials from the warehouse to the required part of the production, the conveying vehicles used in the factory are used. These include augers, redlers, conveyor belts, self-propelled devices, norias, pneumatic transport and others. In the preparation department (2,3,4) oily raw materials are processed in the following stages: cleaning from impurities, moisture conditioning, separating the kernel from the shell, crushing the kernel, soaking the crushed kernel, roasting the soaked kernel. , extracting the oil from the roasted janchilma presslab The first process performed in this section is the cleaning of the oil seeds. Because there are various compounds in oil seeds. These compounds are divided into the following groups: Impurities (mineral and organic) Oil mixtures Metallic compounds Mineral and organic mixtures include soil, sand, stone, etc. Organic compounds are made up of leaves, stems, pods, and stems. Oily mixtures include discolored, rotten or rotten seeds, and seeds of other wild and cultivated plants. Impurities, oily impurities and metal impurities in the raw materials should be removed as completely as possible, because the impurities intensively corrode and break the rotating and frictional parts of the equipment used for the processing of raw materials and deteriorate the quality of the finished product. The following methods of cleaning raw materials are mainly used in oil-oil enterprises: 1. The method of cleaning the raw materials from the mixture on sieve surfaces based on their different shapes and sizes. 2. The method of cleaning raw materials from impurities based on the difference in their aerodynamic properties. 3. The method of separating the metal of seeds and mixtures based on their magnetic properties. When cleaning oilseeds from impurities according to their sizedifferent mesh surfaces are used. Sieve surfaces can be in the form of a flat circular or multi- faceted drum. In the cleaning of raw materials, not only sieve surfaces are used, but also aerodynamic separators and electromagnetic separators are used simultaneously or sequentially. Unlike all oilseeds, cottonseed is moistened before processing, because cottonseed is brought to the oil mills from the gin, not from the field, and the 19 moisture content of the seed is often below its critical moisture, which is the stored moisture content of seeds is around 6-8%. Due to this, after the seed is cleaned, its moisture is brought to a suitable state for technological processes. The moisture content of soaked seeds is determined by their core moisture content. This humidity is as follows: 8.5-9.5% for grades 1-3; 9.5-10.5% for 4 varieties. From a technological point of view, oilseeds consist of two parts: the kernel and the shell. The upper husk of all oilseeds is called luzga, only the husk of cotton seed is called shelukha. If the oilseeds are processed without removing the shell, then the high molecular carbohydrates and wax substances contained in the shell will increase in the obtained vegetable oil. This situation leads to deterioration of the quality of the obtained vegetable oil. But separating the shell of some oilseeds is very difficult or technologically impossible. These include rapeseed, hemp seeds, sesame, poppy seeds. In oil extraction technology, this process is done by crushing or cutting the seeds. The resulting product is called lightning. Oil and fat processing technology Oils in the forpress shop: Before processing by pressing or extraction, the oil must be crushed. Because it takes a lot of effort to fry an oily product directly in a pan and squeeze out the oil. A large amount of oil can be pressed or extracted from crushed raw materials. If the shell of the oilseeds can be separated, their kernel is crushed, while the oilseeds without the shell can be crushed directly. Threshing is done on a five-shaft threshing machine. The name of the product obtained from the grinding machines is called grinding. To get maximum oil from the vegetable, it is necessary to first soak and then fry. After grinding, a small amount of additional shelukha is added to the pulp before it is roasted. The presence of shelukha in the composition of the crushed kernel gives the product porosity and helps to distribute water and steam evenly throughout the product during frying. The process of wetting and heat treatment of oil is carried out under different conditions for different types of oilseeds. In addition, when the same vegetable is processed, it is fried in different conditions depending on the purpose of obtaining oil from initial pressing, obtaining oil from complete pressing, and extracting oil. The effect of the heat is that it reduces the adhesion of the oil to the gel part of the solution and allows it to separate and flow easily. The finished roast is fed to a pressing machine and the oil is squeezed out. Pressed oil contains about 2-10% small parts of the pulp, which we call oil fuza or residual solids. Therefore, the obtained oil must be cleaned of fuza before whitening. This purification is called primary purification and is done by settling followed by filtration. Oil extraction department. 12-14% of oil remains in the composition of the pressed kunjara if it is processed by pre-pressing method, and 7-8% if it is processed by full pressing method. This residual oil in the kunjara is called the oiliness of the kunjara. It is known that vegetable oils are composed of organic substances and dissolve well in most organic solvents. Solving the oil from Kunjara with the help of organic solvents is considered necessary from the economic point of view, 20 because the amount of vegetable oil obtained by pressing is not enough for the needs of people's consumption. Of course, the quality of vegetable oil obtained by extraction is lower than that obtained by pressing method, because various organic substances, which are useless for the body, except for lipids, have been dissolved in the extracted oil. As far as possible, vegetable oils obtained by the extraction method should be used in the technique. To extract oil from kunjara, cooled kunjara is crushed and given to extraction in a state with a specific size. The separated oil dissolved in solvent-gasoline is called micelles. The degree to which the internal structure of the extraction raw material has changed greatly affects the amount of oil obtained and the completeness of the process. The completely defatted kunjara residue is called shrot. During the extraction, the micelles coming out of the extractor contain about 0.4-2% residual pellets of meal. Therefore, the micelles obtained from the extractor are first purified from the precipitate by various methods. Missella contains a certain amount of oil and the rest of gasoline, depending on the concentration. The process of extracting gasoline without gasoline is called distillation. Gasoline should be completely expelled from the nozzle, and the process should be carried out as quickly as possible. The distillation process is carried out by heating with open and closed steam and blowing off gasoline vapors under vacuum conditions. The slurry coming out of the extractor contains 25-40% solvent. Task 1 is to remove the solvent from the shot. The conditions of carrying out this process determine the quality of food. The toaster is very efficient and can handle the largest amount of solvent. The amount of solvent remaining in the shot is up to 0.05%. Shot quality increases. Industrially obtained vegetable oils consist of a mixture of triglycerides and fatty substances. Fatty substances accumulate in the adipose tissue of the plant, and the oil is separated together, and they are called coagulants. These substances have a significant effect on the properties of oils and fats, even if they are present in small quantities. These include phosphorus-containing substances (phospholipids), pigments (carotene, xanthophyll, gossypol, chlorophyll), waxes (waxy substances), tocopherols and fat-soluble vitamins, sterols (steroids), free fatty acids, taste and other odorous organic substances, sulfolipids, glycolipids, glycoproteins, phosphoprotein compounds. Some of the accompanying substances spoil the color, smell and taste of the oil and have a negative effect on its nutritional and commercial quality, while some of them complicate further processing processes. Refining refers to the process of removing impurities from oils. Refining is a complex complex of various physical and chemical processes, the use of which makes it possible to extract accompanying substances from oil. It is determined by the nature of the processes, the nature of the oil and the intended use of the refined oil. Oil refining processes in the oil industry are carried out in the following sequence: hydration - alkaline refining - whitening - deodorization. The refining method should be chosen in such a way that the triglyceride part of the oil remains unchanged, the maximum amount of valuable compounds 21 (phosphatides) are separated from the oil, and the complete elimination of toxic substances is ensured. Refined oils have several requirements depending on their intended use. Oils used for food should be refined with a full cycle: separation of phosphatides and waxy substances, removal of free fatty acids, pigment substances. Oils used for technical purposes are refined with a short cycle. For example, hydrogenated oil is not deodorized. Not all compounds can be removed using one method. Therefore, in practice, several methods are used that combine into one technological scheme. Hydration of oils. Hydration is carried out in order to extract phosphatides. The amount of phosphatides depends on the type of oil and the method of its extraction. For example, forpress is 1.0-1.5% in soybean oil, extraction is 1.5-3.0% in soybean oil; 0.3-0.7% in forpress sunflower oil, 0.9-1.2% in extraction oil; The phosphatide molecule has a diphilic character: the hydrophobic part is a radical of fatty acids; hydrophilic part - active group (ether, nitrogenous base, hydroprotein, etc.) Despite the fact that the amount of phosphatides in oils is small and non- toxic, due to their activity, they have a great impact on the quality of the oil. During storage, it forms a precipitate and makes the oil rancid. They stabilize the emulsion and, as a result, the phase separation is delayed, during bleaching, phosphatides are adsorbed on the surface of the sorbent, which increases its consumption. During hydrogenation, phosphatides reduce catalyst activity. This indicates the need to extract phosphatides from unrefined oil. The basis of the hydration process is that phosphatides interact with water and precipitate. Phosphatides are used in confectionery. The amount of hydrating water depends on the amount of phosphatide, its composition, structure and varies from 0.5% to 6%. A lack of water leads to incomplete hydration, while an excess of water results in an emulsion. In the process of hydration, the acid number of fat decreases by 0.4-0.5 mg KON (due to the release of sour phosphatides), along with phosphatides, proteins and mucous substances are also released. After the hydration process, 0.1-0.2% phosphatides remain in the oil. The hydrated oil is treated with concentrated phosphoric acid to remove unhydrated phosphatides. Hydration method: in various schemes, a reactor-turblizer is used to mix water and oil, and separators or plate clarifiers are used to separate oil-phosphatide emulsions into phases. Schematic diagram of the hydration process 22 Figure 2. Hydration technology consists of the following operations: 1. mixing of oil with a hydrating agent; 2. stirring the oil-water mixture to form the coagulation process of phosphatides; 3. separation of oil and phosphatide emulsion phases; 4. oil drying; 5.drying phosphatide emulsion and obtaining phosphatide concentrate. Alkaline refining of oils. Vegetable oils contain certain amounts of free fatty acids, which depend on the quality of the oil. The presence of free fatty acids deteriorates the quality of oil and reduces its nutritional value. The acid number of oil used for food should not exceed 0.2-0.3 mg KOH. In industry, the method of neutralization of free fatty acids with alkali is mainly used. Alkaline refining is common. In this method, fat-insoluble salt, i.e. soap, is formed. Its aqueous solution precipitates out of the oil due to its high density. The separated soapy mass is called soapstock. Due to its high adsorption properties, soap separates the following compounds from oil: phosphatides, proteins, slime substances, dyes, and because of this, the refined oil partially turns white. The partial whitening of the oil is due to the reaction of alkali with some coloring matter (gossypol). That is why alkali is taken in excess. The excess amount of alkali depends on the nature and quality of the oil to be refined. For light-colored oils, the excess amount of alkali is 5-50%, and for dark-colored and difficult-to-refine oils, it is 200-300%. Alkali concentration is taken from 10 to 300 g/l, depending on the type and quality of the oil. Water is added to the concentrated alkali solution to prepare a working solution of the required concentration. Thus, soapstock, which is a waste product of the refining process, contains: soap, neutral oil, impurities, a certain amount of alkali, water, and excipients. Since soapstock contains fatty substances, it is used as a raw material in the production of fatty acids. The progress of the refining process and the formation of the soapstock structure depend on the oil temperature, alkali solution, concentration and process conditions. The temperature of the process depends on the concentration of the alkali solution. The higher the alkali concentration, the lower the process temperature should be. Usually the temperature is between 20-250 С (for cottonseed oil) and 80-850 С (for sunflower oil). raw oil mixture hydrated oil dried oil warm water dried phosphatide Phosphatide 1 2 4 3 5 23 The technological method of oil refining is chosen based on the color of the oil. Dark-colored (cotton, linseed) crude oils are mainly refined in a batch method, while light-colored (soybean, sunflower) crude oils are refined in a continuous method. The periodic method is carried out in neutralizers with a refining volume of 5, 10 and 20 t. Refinement is carried out as follows: Figure 3 1st box (alkaline solution), 2nd box (oil), 3rd pump, 4th neutralizer, 5th vacuum device, 6th box (soap stock) Crude oil and alkali solution are mixed (1) and pumped from box 2 (oil), (3) to the back (4) neutralizer and heated (60-650 С) until soapstock flakes are formed, then cooled. (4). Refined oil was drawn through a hinged tube (5) to a washing and drying vacuum apparatus. (6) After the soapstock is extracted into the box, 0.05- 0.3% soap remains in the oil, which spoils the taste of the oil, oxidizes it, and reduces the catalyst activity in the hydrogenation process. The oil is washed to remove the remaining soap. The amount of soap should not be more than 0.05%. Drying is carried out at a temperature of 90-950 С and under vacuum (residual pressure 20-40mm.cm.us.). Washed-dried oil is a finished refined oil. Soapstock is placed in a special jar. The disadvantage of the periodic method is the length of tempering, the large amount of neutral oil in the soapstock, and because this process is long, it saponifies the neutral oil. Soapstock has a fat content of 30-50%. In the continuous refining method, neutralization is carried out in mixers, and phase separation is carried out in separators. There are technological lines of A1- JRN (capacity 80-120 t/s), "Alfa-Laval" (capacity 80-180 t/s), "Westfal" (capacity 300 t/s) working continuously. Refined oil should have the following indicators: table-1 Color, red unit. 7 10 Acid number, mg KOH 0.2 0.3 Moisture and volatile substances, % 0.1 0.2 Flash point, 0 С. 232 232 Whitening of oils. Catharinoids from the accompanying substances are resistant to alkali, so they do not separate in alkaline refining. If the concentration of the alkaline solution is high, during neutralization, carotenoids are sorbed to the soapstock and the oil is partially whitened (clarified). Carotenoids are actively sorbed on the solid sorbent surface. Unlike carotenoids, chlorophylls react with alkali and form compounds. However, it is not completely separated in alkaline refining. Sunflower oil contains carotenoids and chlorophylls, while cottonseed oil contains gossypol along with them. To remove dyes from oil, adsorption cleaning method - bleaching is used. The success of adsorption depends on the nature and structure of adsorbed substances. For example: non-polar (less polar) compounds are well sorbed on non-polar adsorbents (coal) and polarized compounds are well sorbed on polarized sorbents. 24 All coloring substances in oils and fats are different in nature and structure. But each of them has its own polarity. Therefore, polar adsorbents with selectivity and activity in oil adsorption refining: natural bentonite soils are obtained from aluminosilicates. More activated, oil content - 75%, earth-ascanite is used. Adsorbents should be highly absorbent, dispersible, have a small oil capacity, do not chemically react with oil, and should be easily separated from oil. The efficiency of the bleaching process is determined by the color of the bleached oil, the amount of sorbent used, the rate of loss and waste, and the amount of bleached oil released. When activated earth is used in the bleaching process, some isomerization and some glycerides are formed. This leads to a decrease in the quality and shelf life of refined oils and fats. Whitening time is about 20-30 minutes. Long-term retention of oil with an adsorbent causes its oxidation and the oil acquires an earthy taste. Therefore, it is required to reduce the amount of activated earth used for whitewashing and the time of soil contact with oil as much as possible. Hydrated, neutralized, washed and dried oils are recommended for bleaching, and in order to reduce oxidation during bleaching, the process is carried out under vacuum. In recent years, hermetic filters have been installed in the world, which mechanically remove sediment of various designs. Continuous whitewashing methods have been developed. The justification process for all methods is carried out in the following principle. Figure 4 1. Preparation of oil suspension of adsorbent; 2. Deodorization, bleaching process; The bleaching process is carried out for 20-30 minutes at a temperature of 75-80 0 С and a residual pressure of 4 kPa (around 40 mm. wire). 3. Separating the adsorbent using a filter. The pressure during filtration should not exceed 2.5-3 atmospheres, and the temperature should not exceed 85-90 0 С. Deodorization of oils. The last stage of the refining process is deodorization (deodorization), the purpose of which is to remove the unpleasant taste and smell from the oil. It is the complex mixture of substances in the oil that produce the taste and smell. These substances include lower molecular fatty acids (capric, caprylic, etc.), aliphatic hydrocarbons, natural essential oils, aldehydes, ketones, oxyacids, etc. During deodorization, other toxic organic compounds are also lost. The process of deodorization is essentially the removal of aromatic substances from the liquid layer by evaporation. Deodorization efficiency depends on the composition, volatility and process temperature of aromatic substances. As the temperature rises, the volatility of aromatic substances increases. However, if the temperature is too high, it will lead to polymerization and oxidation of the oils. If the temperature exceeds 250 0 С, the oils are thermally decomposed. Therefore, in order to reduce the temperature when extracting aromatic substances, the deodorization process is carried out under the influence of hot steam under vacuum. 25 The quality of oils intended for consumption also depends on the complete and flawless performance of the deodorization process. Therefore, deodorization is one of the main processes in oil purification. In order to obtain high-quality deodorized oil, in addition to the general requirements, the following requirements must be met: 1. During deodorization, the oil should not be kept at high temperature for as long as possible. 2. Before deodorization of oils, it is necessary to deaerate them. 3. Oils should be protected from contact with moist air during deodorization and cooling. 4. If the equipment is stopped after the deodorization is finished, it should be degreased and all parts should be washed and cleaned. Different deodorizers are used to deodorize oils: Periodic (continuous) deodorizers, Continuous deodorizers (De-Smet, Pinch- Bamag, Ole). In the periodic deodorization process, the temperature is 170-2100 С, and in the continuous process, it is up to 2300 С. The residual pressure in the devices is 5 mm. is equal to a column of mercury. Multistage steam ejectors (steam ejector vacuum pumps) are used to create a vacuum. Fats and oils must be thoroughly refined before deodorizing. Fats and oils used for deodorization should not contain soap and bleaching earth residues at all. If there are residues of soap or bleaching earth in the oil being deodorized, they are sent to re-filtration. In order to maintain the quality of deodorized oil, citric acid solution (20%) is added to it in the amount of 0.6 l per 1 ton of oil during the deodorization process. The steam supplied for deodorization should not contain salt, oxygen and other gases, and the steam should be dry and neutral. The description of the principle scheme of periodic deodorization is as follows: Refined oil is sucked from the tank to the deodorizer using a vacuum, and the deodorizer is half filled with oil. The oil is heated to a temperature of 1000 С and exposed steam is supplied to the deodorizer from a barb at the bottom. When the temperature reaches 1800 С, the amount of steam is increased. The vacuum in the deodorizer is created using a unit of steam ejectors. The residual pressure in the device is 5 mm. sim. should not exceed the column. The steam-air mixture coming out of the deodorizer is sucked into the vacuum system through the drop holder and is captured in the drop holder. The temperature of deodorization is around 1800 С for coconut oil, 210-230 0 С for salomas and other vegetable oils. Deodorization time is around 1.5-3 hours. The deodorized oil is cooled and sent to the packaging department. Production of solid vegetable oils and assortments of margarine products Solid fats are of great importance in industry, they are the main raw materials in the production of margarine, household and perfume soaps, and stearin. However, the amount of natural solid oils is limited, while liquid vegetable oils are produced in large quantities. Therefore, liquid oils are hydrogenated to a solid 26 state. The hydrogenation product is called salomas. Currently, 2 hydro plants are operating in Uzbekistan. The chemical and physical properties of vegetable oils depend on their fatty acid composition. Vegetable oils contain a large amount of unsaturated fatty acids (olein, linoleic, etc.). They have one or more joints. In the process of hydrogenation, along with the saturation of unsaturated acids, the migration of double bonds and transisomerization occurs, which increases the melting temperature and oil hardness. Hydrogenation uses fatty acids extracted from sunflower, cottonseed, rapeseed and soapstock oils. The hydrogenation time depends on the chemical composition of the raw materials and the purpose of salomas production. There are several different types of salomas that are produced. By partial hydrogenation of vegetable oils, salomas with melting temperature Tpl-31-340 С, hardness 160-320 g/cm, iodine number equal to 62-82 are obtained, these salomas are margarine, cooking oils used in production. In addition, salomas with a melting temperature Tpl=35-370 С and a hardness of 550-750 g/cm are obtained, which are used in the production of confectionery products. The 1st hydro plant was commissioned in 1909 in Nizhny Novgorod. Hydro plants were built in 1911 in Petersburg and in 1917 in Yekaterinburg (Krasnodar). The combination of hydrogen in the hydrogenation process can be shown conditionally as follows. SN3(SN2)4 SN=SNSN2SN=SN(SN2)7SOON + N2 Linoleic acid SN3(SN2)7SN=SN(SN2)7SOON + N2SN3(SN2)7SN- SN2(SN2)7SOON Oleic acid Stearic acid Under normal conditions, hydrogen does not bind to unsaturated fatty acids. Hydrogen binds to fatty acids only in the presence of a catalyst. The speed of the hydrogenation process: the speed of hydrogenation of glycerides depends on the activity and quantity of the catalyst in the content of fatty acids in them, the intensity of hydrogen transfer from the system and its uniform distribution in the oil, and the temperature of heating the oil. The more active the catalyst, the faster the hydrogenation. Increasing the amount of catalyst accelerates the reaction. But if the catalyst is taken more than 0.3-0.4% of the oil mass, the reaction rate does not increase significantly. As the temperature increases, so does the rate of hydrogenation. In industry, hydrogenation is carried out at a temperature of 180-2200 С. The hydrogenation temperature depends on the activity of the catalyst and the nature of the oil. The progress of the process and the quality of salomas depend on the nature of the catalyst. The Cu-Ni catalyst is more selective than the Ni catalyst, i.e., it enables the production of feed salam. A used catalyst is more selective than a new catalyst. 27 The formation of isoacids is explained by the formation of half-hydrogenation products. The formation of isoacids increases the hardness of salomas. For example, cisoleic acid has a melting point of 160 С, while transoleic acid (elaidic acid) has a melting point of 440 С. The rate of isomerization also depends on the nature of the catalyst, temperature and N2 pressure. In an active catalyst, the rate of hydrogenation is higher than the rate of isomerization. Therefore, salomas with a soft consistency are obtained on active catalysts. Catalysts in the process of hydrogenation of oils. Industrial catalysts for the hydrogenation of oils must meet the following requirements: 1) should only have the ability to accelerate the hydrogenation process and should not cause adverse reactions. 2) should have high activity production capacity and selectivity. 3) the catalyst should be easily separated from the environment. 4) low price of the catalyst, abundance of raw materials and materials. In the hydrogenation of oils, nickel-based catalysts are used, as well as nickel and copper catalysts. According to the structure of the catalysts, they are powdery and granular, in the form of an alloy. Powder catalysts are used in the form of suspension (in oil), they are called dispersed or suspended, the particle size is 15 μm. To increase the surface area of catalysts, metals are deposited on a porous material. Catalysts obtained by this method are called supported catalysts. Catalysts are divided into 2 depending on the method of obtaining them. 1) deposited 2) should be mixed The essence of catalyst action.Molecules must collide for a chemical reaction to occur, but very few collisions result in molecules joining together. This is explained by the fact that the energy of very few molecules has the ability to break bonds and form new bonds. This minimum energy of the molecule is called the energy activity of the reaction. The catalyst combines with the reactants to form a highly reactive surface. Catalysts accelerate the reaction rate by 106 - 1016 times. Hydrogenation consists of the following steps: 1) bring reactants to the surface of the catalyst 2) adsorption of these molecules on the surface of the catalyst 3) chemical exchange of sorbed molecules and formation of products. 4) consumption of bonds of product molecules on the surface of the catalyst 5) separating them from the surface of the catalyst There are adsorption centers with different activity on the surface of the catalyst. Such adsorption centers are called active centers of the catalyst. In industry, a solution of Ni and Cu sulfate with a concentration of 35 g/l and a ratio of Ni : Cu = 3:1 or 1:1 is prepared to obtain a catalyst. A 10% solution of soda is added to the solution at a temperature of 40-450 С in an excess of 20-30%. NiSO4 + Na2CO3 NiCO3 + Na2SO4 CuSO4 + Na2CO3 CuCO3 + Na2SO4 28 The precipitate is filtered and washed from soda and sulfates on the filter. Then the precipitate is dried at a temperature of 1200 С and ground. Ni–Cu catalyst is easily reversible (200-220 0 С). After alkali treatment, as a result of the dissolution of A1, the surface of the alloy remains active. The alkali-washed alloy is then dried to a neutral reaction with the condensate, and the temperature is raised to 1600 С. Hydrogen production. Several methods of hydrogen production are known. Of these, the following are used in hydrolysis. 1. iron vapor method (contact) 2. natural gas conversion method 3. electrolytic method. Production of hydrogen in this widely used electrolysis method: 2 electrodes (cathode, anode) in which the water solution is immersed in the electrolyte create an electrolytic cell. An electrochemical reaction occurs at the electrodes. The following reaction occurs during electrolysis: 2N2O = 2N2 + O2 As a result, one molecule of hydrogen produces ½ volume of O2 as a byproduct. Water electrolysis is carried out in electrolyzers. It consists of a bath for electrolyte and electrodes lowered into it. FV-250 and FV-500 type electrolyzers are used in hydropower plants. Their N2 production capacity is 250-500 m3 per hour. Achievement of the method: high durability of electrolyzers, high purity of N2 (99.8%), low cost of raw materials (water), minimum consumption of water and auxiliary materials, high automation of the process. Disadvantage: high consumption of electricity. Hydrogen is stored under pressure of 2.7-3.6 KPa in wet gas holders with a volume of 3000 m3. Methods of hydrogenation. Hydrogenation of oils is a liquid phase heterogeneous catalytic process. N2 and solid - suspended or stationary catalysts are used. Hydrogenation is carried out by periodic and continuous methods. Continuous hydrogenation is carried out in batteries. It consists of 3 autoclaves, which are connected by a gas lift or pouring tube. This method statement is as follows: Refined and refined oil from the collecting tank is continuously pumped with the dispenser through a heat exchanger, where it is heated due to the heat of the finished salomas) to the autoclave. In this autoclave, oil is heated to 190-200 0 С with high pressure steam. The autoclave is continuously supplied with catalyst suspension from the collection tanks using a pump dispenser. 1:4 or 1:5 ratios are prepared by mixing the catalyst, fresh catalyst in the mixer, and spent catalyst. The catalyst is sent to the autoclave in the form of an oily suspension with a concentration of 5%. Oil goes to the 2nd autoclave at a temperature of 200-210 0 С, to the 3rd autoclave at a temperature of 210-220 0 С. The ready-made salami, together with the processed catalyst, comes to the salami collector-refiner device through the gas separator, heat exchange devices. 29 There, salomas is partially separated from the catalyst, then it comes to the filter press through a cooler and is separated from the catalyst. The filtered sludge is collected in a tank. The separated hydrogen is sent from the gas separator to the gas treatment system. In the purification system, purified hydrogen is mixed with fresh hydrogen in a mixer. This mixture is sent to a high-pressure receiver with a compressor. There, the coolant is cooled with brine and comes to the autoclaves through the water separator. Oil is transferred from autoclave to autoclave using a gaslift. The working gas in gas lift is hydrogen. The gas lift is 2 pipes that are joined together, and it goes down to the bottom of the autoclave. Hydrogen is injected through the inner tube, there are small holes at the bottom of this tube. The hydrogen mixes with the oil to form a mixture of low specific gravity. Due to this, the oil in the pipe rises and passes through the connecting pipe to the next autoclave. Indicators of hydrogenated oils. Salomas used for food (TU Uz 86-1-97) Table-2 Indicators Salomas brand 1 2 3 4 Titer, 0 С 31-34 32- 36 35- 37 42-45 Hardness at 150 С, g/cm 160- 320 16 0-320 500- 700 Undetectable Iodine number, % J2 70-85 70- 85 60- 70 cannot be determined Acid number, mg/ KOH 1.0 1.0 2.0 3.0 1-for the production of margarine products, salomas are obtained from vegetable oils. 2-for the production of margarine products, salomas are obtained from a mixture of vegetable and beef fat. 3- salomas for confectionary oil, obtained from cottonseed oil. 4- salomas for confectionary oil, obtained by transesterification from palm oil. Technical greetings (TU Uz 86-2-98) Table-3 Indicator s Salomas brand 1 2 3 4 5 6 Iodine number, % J2 65 65 65 55 1 7 1 Titre, 0 C 39-43 39-43 46-50 46-50 5 8 54 Ksmg/ KOH 3.5 Undetectable 5 Undetectable 6 3 1 - salomas obtained from vegetable and animal fats (for perfume soap) 30 2 - salomas obtained from distilled fatty acids of soap stock (for perfume soap) 3 - salomas obtained from vegetable and animal fats (for household soap) 4 - salomas obtained from distilled fatty acids of soapstock (for household soap) 5,6 - salomas for stearin from vegetable and animal fats. Margarine was developed as a butter-like fat in 1869 by the French chemist Mege-Mure. He proposed to emulsify the soluble part of melted beef fat using cow's stomach whey. When the resulting mixture was cooled in distilled water, a semisolid pale yellow glistening product was formed. Maj-Murray called it margarine. (Margaret - French - pearl). It means pearl. Margarine is a small- particle emulsion, which includes: fats, milk, salt, sugar, vitamins, phosphatides, emulsifiers, etc. The first margarine factories were launched in 1930 in Moscow and St. Petersburg. In our republic, hard and soft margarine is produced at the Tashkent oil-oil combine. The nutritional value of oils is determined by their energy value and physiological effects. Margarine is not inferior to milk fat in terms of absorption by the human body, and it is higher than it in terms of energy value. It is known that oils in the state of small-particle emulsion are well absorbed by the human body. This is also affected by the melting point of the oils. Therefore, based on the properties of the oils used for margarine, the melting temperature of the product should not be higher than 31-340 С. Essential (unsaturated) fatty acids present in margarine increase its physiological value. Assortment of margarine products. Margarine products are divided into the following: 1. The amount of fat in margarines should not be less than 82%. (milk margarines). 2. Culinary oils have a fat content of up to 99.7% (for confectionery, bakery products and cooking). Depending on the use and recipe, margarines are divided into: A) Kitchen and branded (sandwich) margarines B) For industrial processing and general food system C) margarines with flavoring additives (fat content should not be less than 62%). Margarines can be hard, soft and liquid. Soft margarines are used as sandwich spreads. Liquid margarines are used for the production of bakery products and confectionery. Flavored margarines (chocolate) contain cocoa powder, a large amount of sugar, and are used to make confectionery. Culinary oils are produced in the following range: for biscuits, chocolate and waffle products. These oils have a different composition and consist of the following components: salomas, transesterified oil, vegetable oil. Some cooking oils include: beef fat. Fats used for bakery products are prepared in liquid form with the addition of phosphatide. The main raw materials for the production of margarine. The main raw materials for margarine production are oil and milk. 31 Oily raw materials. The main raw material is liquid and hydrogenated (healthy) vegetable oil. Sunflower, cotton and soybean oils are widely used. Hydrogenated oil is the main component in the recipe of margarine products. In addition, beef, sheep fat and butter are used as animal fats. For the production of milk margarine, pasteurized or frozen milk is used. Warmed milk gives margarine a unique taste and aroma, and increases the shelf life of margarine. The amount of dry matter in milk should be more than 8.0 percent and the acidity should be less than 210T (The acidity of milk in Turner is the amount of milliliters of 0.1N alkali solution needed to neutralize 100 ml of milk). If the acidity exceeds 230 T, milk may coagulate during pasteurization. The acidity of freshly milked milk is 15-160 T. About emulsions. Margarine is a thick emulsion made from a mixture of water and oil. An emulsion is a mixture of two liquids that do not mix and do not dissolve in each other. One of the liquids is distributed in the second in the form of small particles (droplets). There are two types of emulsion: oil-in-water (O-W) and water-in-oil (W-O). Examples of natural emulsions are milk or butter. Emulsifiers are used to make the emulsion stable. Emulsifier is used in the preparation of margarine - an emulsifier is used to create a stable and small-particle emulsion. A good emulsifier makes margarine very stable, binds fats with water and forms complex compounds, improves emulsification properties, accelerates absorption into the body, increases surface activity. In the production of margarine, monoglyceride, distearate monoglycerin (T-2), dried milk and a mixture of monoglycerin and phosphatide concentrate (TF), MG, MGD, T-1 brand emulsifiers are used as emulsifiers. Margarine recipe. The fat base of margarine consists of a mixture of different fats. The melting temperature, hardness and amount of solid phase of this mixture are the main indicators of margarine. The melting temperature depends on the composition of the fatty base. In order to obtain a moderate structure, several types of salomas with different melting temperatures, transesterified oils and liquid vegetable oils are added to the fatty base of margarine. Oil base recipes for confectionery, bakery products and culinary oils are made depending on their use. The following tables show the recipes of milk margarines and cooking oils. Table-4 Components Stolovy butter Extra Amount of % S salomas Ts 31-340 C Hardness 160-320 g/cm 46 50 26 Hello, Ts 35-360S Q=350-410 g/cm 11 8 12 3. Cotton palmitole Ts 18-220 С 8 - 8 4. Vegetable oil 16 15 10 5. Coconut oil - - 25 6. Sari oil - - - 32 7. Paint 0.2 0.2 0.2 8. Milk 12 8 16 9. Emulsifier 0.2 0.2 0.2 10. Salt 0.4 0.3 0.3 11. Sugar 0.4 0.3 0.3 12. Water 6 8 2 Total 100 100 100 Including fat, combined with milk fat 82 82 82 Recipe of culinary oils Table-5 Composition Confectio nery oil for cookies Veg etable oil Culinary oil shar k Pe norus 1. Salomas Ts 31-340 С solid lig 160-320 g/cm 73 70 65 35 2. Beef fat 24 - - 30 3. Sheep fat - - 15 - 4. Vegetable oil - 10 10 20 5. Cotton palm - 20 10 15 6. Phosphatide concentrate 3 - - - Total 100 100 100 10 0 Preparation of milk. Composition of cow's milk, in % Water up to 87 - 89 Fat 3.0 – 6.0 Proteins 3.4 - 4.0 Lactose 4.0 – 5.5 Mineral substances 0.6 - 0.8 Milk protein is milk albumin, milk globulin. Casein can make up 80% of the total amount of protein. The presence of solids in milk represents the nutritional value of milk, and their decrease indicates that the milk has been diluted with water. Milk contains both fat-soluble and water-soluble vitamins and mineral elements. Milk is processed in two stages. The first is cleaning, the second is freezing. Milk is pasteurized to completely remove bacteria. The purpose of curdling milk is to give margarine a milky, sour and aromatic taste and to prevent the development of microflora that may be present in margarine under the influence of the resulting lactic acid. In the margarine, mixed milk and unheated milk are added in a ratio of 1:1, 1:3. The aromatic taste in heated milk is determined by the presence of diacetyl and diacetoin substances. Milk freezing drops are brought to margarine factories in dry form. From them, 33 drops in a small amount of liquid solution are prepared, then drops in a solution mixed with a large amount of milk. All components according to the recipe are specially prepared. Phosphatide concentrate is used as an emulsifier and is added to increase the nutritional value of cooking oils. Phosphatide concentrate should contain not less than 50% phosphatide and moisture should not exceed 4%. It is dissolved in the ratio of oil phosphatide 4:1 Table salt is added to improve the taste of margarine and as a preservative. Sugar improves the taste of margarine. Fatty solutions of carotene are added as dyes to margarine in order to give it a light yellow, i.e., butter-like color. Currently obtained by biosynthesis -carotene is used. Vitamins are added to increase the biological properties of margarine. Additional artificial flavorings are also added to give it a pleasant aroma. The principle of margarine production. Margarine production consists of the following operations: standardization, mixing, emulsification, supercooling, crystallization and packaging. Two methods of standardization are known: by weight and by volume. Standardization by weight ensures that components are obtained in exact quantities. Mixing In the process of mixing the components, mixers are used that keep the temperature of the mixture at 38-400 С. During mixing, a rough emulsion, that is, a preliminary emulsification process, is performed. The rotation speed of the mixer is 60 rev/min. Emulsification uses homogenizers to produce a fine-particle emulsion from a coarse emulsion. They are horizontal triple plunger high pressure pumps. Their main element is the homogenizing chamber part. After the emulsion enters the chamber, it is squeezed out by means of a ratchet and a valve. At this time, a highly dispersed emulsion is formed. The high pressure created by the pump is used to overcome the resistance of the emulsion in the pipes from the supercooler to the packaging machine. The pressure of the pump is 18-22 atm. Supercooling When the margarine emulsion is cooled, the crystallization process occurs. The formation of structures depends on the cooling rate, mixing speed, and the amount of saturated and unsaturated glycerides. Large crystals form on slow cooling. They give margarine roughness, brittleness and crumbly properties. In modern margarine production plants, supercooling is combined with mixing. As a result, margarines that are quickly liquid, pliable and of good consistency are produced. Crystallizers are installed before packaging to obtain a product with the required crystal structure, uniform and gentle consistency. Refined and deodorized oils and fat-soluble substances are measured on a prescription automatic scale, and the aqueous-milk phase is measured on a second automatic scale (1) and the phases are mixed in a mixer at a temperature of 38-400 С (2). Then, the emulsion is homogenized with a high-pressure pump at a pressure of 18-22 atm (3) and transferred to a supercooler at a temperature of 38-400 С. It is cooled to 12-140 С in a refrigerator (vatator) (4), then filtered, sent to a crystallizer 34 (5) and then to packaging machines. The packed margarine from the packing machines (6) is fed to the packing machines, placed in boxes and sent to the finished product warehouse. Figure 5 In the production of margarine in a monolith, it is passed through a decrystallizer and filled into boxes. Most continuous automated lines have a capacity of 2.5 tons per hour. Bulk margarines contain a large amount of liquid vegetable oil. Cast margarines are produced with 82% and 60% fat. These margarines are designed to prevent and treat disease. They are produced in polymer containers (glasses and jars). The technological process of production of bulk margarine is similar to the above process. The difference is that after cooling, the margarine is sent to a decrystallizer for mechanical processing, and then to packaging. Production of culinary oils. Culinary oils are intended for culinary and food industry. These are anhydrous and consist of oils and vegetable oils, salomas, animal fats. Depending on the purpose of use, dyes, antioxidants and flavoring substances can be added to them. The technological flow of production of culinary oils consists of the following stages: storage of oils and their melting, moderation, mixing, cooling, mechanical processing and packaging. The fatty acid composition of cottonseed oil is as follows Table-6 Naming of the acid Formula % amount in cottonseed oil Saturated Palmitin C3N(CN2)14COON 23.4 Miristin CN3(CN2)12COON 1.4 Arachnid CN3(CN2)18COON 1.3 Stearin CN3(CN2)16COON 1.1 Unsaturated Linol CN3(CN2)14 CN2= CN(CN2)CN=CN(CN2)7 – COON 47.8 Olein CN2(CN2)7CN = CN(CN2)7 COON 22.9 Palmitolein CN3(CN2)5CN = CN(CN2)7 COON 2.0 Myristolein CN3(CN2)3CN = CN(CN2)7 COON 0.1 Based on the above, substances accompanying vegetable oils can be conditionally divided into two groups: 1) substances arising from climatic conditions and variety indicators and occurring naturally during plant growth and seed ripening, as well as substances that enter the oil composition during technological processes. 35 These substances include phosphorus-retaining substances (phospholipids), pigments (carotene, xanthophyll, gossypol, chlorophyll, etc.), waxy substances, fat-soluble vitamins (A, D, E, K), sterols, odor and flavoring substances. , free fatty acids, glycolipids, phosphoproteins, etc. enters. 2) substances formed in seeds under the influence of unfavorable conditions during storage, technological factors during processing (high temperature, humidity, oxygen in the air). Pigments are coloring substances that pass through raw materials during the oil separation process and have coloring properties to some extent. Under certain circumstances, there may be substances with a specific composition. For example, in the reaction of amino group-preserving lipids with sugars, they become melanophospholipids and derivatives of deep oxidation of lipids. a) carotenoids - highly unsaturated carbohydrates, carotenes and their oxygen- retaining derivatives, xanthophylls. They can color oils from yellow to red. Their highest amount is in palm oil (600-800 mg/kg), sunflower oil can contain up to 40 mg/kg, and milk fat can contain up to 20 mg/kg. The content of carotenoids in extraction oil is more observed than in press oil. β-Carotene is converted into vitamin A in the living organism. b) chlorophylls - have the property of giving green color to vegetable oils. Chlorophylls are often found in rapeseed, olive, grape and safflower oils. The content of chlorophyll in rapeseed oil reaches 5-20 mg/kg. Under the influence of mineral acids, chlorophylls are converted into fephytin, and then pheophorbide. All of them are adsorbed on bleaching earth and coal. c) gossypol - a specific pigment found in plants belonging to the genus gossypium. It has the property of coloring cottonseed oil from yellow to dark red. In addition to coloring, gossypol is also a toxic, biologically active substance. Its content in cottonseed oil can be 0.02-2.0%. Fat soluble vitamins. Vitamins are organic compounds of different chemical nature that participate in vital biochemical and physiological processes in living organisms. Fats and oils contain fat-soluble vitamins (lipovitamins) D, E, K, and animal fats also contain vitamin A. Sterols. Sterols are polycyclic alcohols belonging to the group of unsaponifiable substances. They differ in the structure of the hydrocarbon radical and its branches. According to their origin, sterols are divided into zoosterols (in animal fats), phytosterols (in vegetable oils) and mycosterols (in molds and yeasts). Sterols are a component of any natural fat. In vegetable oils, sterols are found not only in free form, but also in the form of fatty esters - steroids. Free fatty acids. Oils extracted from mature and healthy seeds always contain some amount of free fatty acids. Their composition does not differ from triglycerides fatty acids. They are mainly derivatives of hydrolysis of triacylglycerols due to unfavorable conditions during seed storage or processing. Fragrance and coloring agents. The smell and taste of oils are determined organoleptically. The peculiarity of these substances is their volatility and the presence of specific functional groups in their molecules. They are in small 36 amounts in oils, but they are important because of their diversity. Hydrocarbons, aldehydes, alcohols, lower molecular ethers, fatty acids, etc. The main sources of odor and taste are methyl ketones and aliphatic hydrocarbons. Nutritional value of fats Table-7 Oils Average energy value, kJ/g Body absorption, % Milk fat 38.64 93-98 Coconut oil 37,38 94 Cottonseed oil 39,48 95-98 Sunflower oil 39,23 95-98 Pig salad 39,48 95 Margarine 40.11 93-98 Food greetings 40.11 93-96 18-22% of cottonseed oil is palmitic acid and 2-4% is stearic acid. The quality of cottonseed oil is divided into fractions. Since the initial temperature of the oil is 20-300 С, it is cooled to 120 С before crystallization. After filling the crystallizer with oil, it is stirred to bring it to moderate temperature and left to cool and crystallize. After 24 hours, the oil is placed in the chambers where the temperature of 7-9 0 С must be slowly in the crystallizers, a sample of the oil is taken every 8 hours, and its clouding time at the temperature of 0 0 С is checked. Crystallization is complete if the oil does not become cloudy for 6-7 hours. The duration of crystallization depends on the quality of the initial oil and the cooling process, which lasts 48-50 hours. To implement the technological process, we choose a technological scheme that is executed in the following sequence. - Reception of refined cottonseed oil in oil containers; - cooling cottonseed oil with demineralized water in heat exchangers in the form of "pipe-in-pipe" before crystallization; - cooling the oil under the influence of air temperature in the crystallization chamber of the crystallizer and carrying out the crystallization process; - separation into solid and liquid fractions in filters; - deodorization of salad oil; - cooling deodorized salad oil; - heating for cleaning from palmitine fraction in filter presses; Description of the production technology of deodorized salad oil Refined cottonseed oil is metered in the meter (5) by the tank (1) and the pump (2) and fed to the primary cooler (6) for cooling. In this case, the temperature 37 of the oil will be 20-25 0 С. Then it passes through the non-compelling cooler (7) and is transferred to the crystallizer (8), where the temperature of the oil should be lowered to 10-12 0 С. This process lasts 48-60 hours (8) the temperature of the cooling agent entering the crystallizer is -8...-5 0 С, leaving it at -3...0 0 С. The temperature of the cooling water supplied to the crystallizer is -5 0 С at the inlet and +5 0 С at the outlet. The temperature of the separated salad oil in the equipment is 5...8 0 С, and this oil (9) is supplied to the frame filters. Here the salad oil is filtered and the palmitic fraction remains in the filter. That is, when the oil is cooled, the solid fraction is separated. The process is carried out at a pressure of 0.2 mPa (2 kg s/cm2). In the filter press, salad oil separated from palmitin is discharged through a nozzle on the upper part of the equipment, and with its own flow, it falls into the tanks where the filtered salad oil is collected (10). After that, the solid fraction in the filter press is poured into the container (12) where the palmitin is collected after the palmitin is dissolved. Palmitin salad oil retained in the filters is separated and warmed with cottonseed oil (12) and dropped into the palmitin tank. Hot water is installed in the tank so that the palmitin does not solidify in this tank. From this tank, palmitole (13) is pumped to the refined oil tank in the refinery. Here palmitin is mixed with other oils, deodorized and sent to the margarine shop. Salad oil (10) is sent from the tank (11) to the deodorizer by means of a pump (14). Here the oil is 220... Heat under vacuum to 235 0 С. The deodorized salad oil is cooled in the cooler (19) and transferred to the mixer. Citric acid up to 0.3% is added there from the other side from tank (21) and pump (22). The purpose of processing with citric acid is to prevent oxidation of the oil. Citric acid is added as an antioxidant. The oil processed with citric acid is filtered in polished filters (23, 24) and sent to the tanks where the deodorized salad is stored (15), from where a part of the salad oil is sent to packaging using a pump (16), and the other part is used for the production of mayonnaise. After filtering, the deodorized salad oil is transferred to the oil tank (28) by means of a pump (16). From there, the casting equipment (30) is fed through the intermediate tank (29). PET bottles are transferred from the other side to the pouring equipment. PET bottles are transferred using a heater (26), a forming machine (27). A pressure of 25 kg/cm2 is applied to the forming machine (27) through the compressor (25). The salad oil packed in PET bottles is weighed on a scale (31) and sealed with a lid on a capping device (32). After inspection at the control desk (33), the finished product is packed in block form in the labeling equipment (34) and blocking equipment (35) and sent to the warehouse using tape (36). Physicochemical parameters of deodorized salad oil Table-8 No Indicator name Standards for pressed cottonseed oil deodorized Not deodorized 38 High grade 1 variety Smell and taste Odorless, tasteless salad oil Characteristic of unrefined oil 1. Transparency, 0 С temperature Transparency After 7 hours, wait After 6 hours, wait 2. Color number, in red unit, not more than 35 in yellow unit 6 1 sort 3. Acid number, mg KOH/g, not much 0.2 0.3 0.3 4. Mass percentage of moisture and volatile substances, % not much 0.1 0.1 0.1 5. The mass fraction of non-oily compounds (mass sedimentation), % is not much Not available 6. Soap (quality indicator) Not available 7. Peroxide number, mmol/kg, 1"O 2 ", not much 7.0 7.0 7.0 8. Determination of presence of solvent (gasoline) in oil (by quality). 234 234 234 Production of mayonnaise: Mayonnaise is an emulsion of the MS type, a food product, and includes vegetable oil, dry milk, egg powder, sugar, salt and other nutritional and flavoring additives. It is used as a by-product to increase the nutritional value of food, increase appetite and improve food digestion. Mayonnaise is a product of high biological value. Its composition includes: 1) vegetable oils (sunflower, cotton, soybean oil). These oils are not only a source of calories, but also a source of essential acids (olein, linole). These acids help reduce the amount of cholesterol in the blood; 2) egg powder is also considered as a source of proteins, necessary for improving liver function. Mayonnaise recipe and assortment: Mayonnaises are divided into kitchen, dietary and children's groups with added spices, flavoring and thickening additives: Mayonnaise recipe Table-9 39 Components A type of mayonnaise Provençal spring mustard Vegetable oil 65.4 65.6 35.0 Egg powder 5.0 5.0 6.0 Dry milk 1.6 1.6 2.5 Sugar 1.5 1.5 3.0 Salt 1.2 1.3 2.0 Soda 0.05 0.05 0.05 Mustard powder 0.75 0.75 1.2 80% acetic acid 0.65 0.75 1.1 Black pepper - 0.175 - Garmdori - 0.05 - Water 23.85 23.2 49.15 Total 100% 100% 100% Getting mayonnaise on a small power line. Currently, small enterprises producing mayonnaise are increasing. In order for the quality of the finished product to be at the required level and meet the standard requirements, it is necessary to use high-quality raw materials, equipment that ensures the formation of a durable emulsion, and to observe the technological regime and sanitary- hygienic requirements. "Bagri" activator for homogenization of coarse mayonnaise emulsion was developed and put into production. The equipment consists of a conical rotor and a stator with a rotation frequency of 50 s-1. The constructive structure of the equipment allows production of high-quality, stable emulsion mayonnaise with moderate colloidal structure. Based on the "Bagri" activator, "Malish" lines with different production capacities were created. Small businesses can be equipped with them. Technological scheme of mayonnaise production on the "Malish" line Dry components are weighed on a scale (1) and mixed with the required amount of water according to the recipe in a mixer (2). Egg powder is added to the resulting mixture. Mayonnaise paste (3) is pumped into mixer (4) and vegetable oil and vinegar solution are added according to the recipe. Mayonnaise emulsion is sent to the activator "Bagri" (8) with the help of a pump through the block of filters (5). The resulting finely dispersed mayonnaise emulsion is fed to the ready-made mayonnaise container (7) and transferred to the packaging machine. 40 Figure 9. The technological scheme of making mayonnaise on the "Malish" type line Extending the shelf life of mayonnaise produced in the "Malish" line is achieved by production in aseptic conditions, that is, by pasteurization with a pot and aseptic packaging. For this, long-term (60 minutes) pasteurization is carried out in "Bakelin" mixer, which consists of a special bath. These devices consist of 4 electric heaters of the 0.86-0.1 type, the power of which is 3.15 kW, which are used for heating and pasteurization at 950 С. In aseptic packaging, the sealing materials used are treated before use. The organoleptic properties of food products produced in aseptic technology increase and meet the physiological requirements of nutrition. Mainly foreign aseptic packaging equipment is used. Soap production technology What is soap itself? Soap is the salts of high molecular fatty and naphthenic acids. Soaps used for washing and cleaning are sodium and potassium salts of fatty acids consisting of 10 to 20 carbon atoms. Salts of fatty acids containing less than 10 carbon atoms are not washable. Soap is formed due to the neutralization of fatty acids with caustic alkalis and carbonated alkalis. Also, soap is produced as a result of saponification of neutral oils. The fatty acid molecule reacts with the soap to form sour soap. 41 RCOONa + RCOOH RCOONa – RCOOH Sour soap Sour soaps do not dissolve in water. Soap can be hard or soft, depending on the order of oils and fatty acids used to make soap. Hard soap is produced from hard fat or fatty acids, and soft soap is produced from soft fat or fatty acids. In addition, potassium soap is milder than sodium soap. It is known that there are types of household soaps and perfume soaps. Their main difference is the types and amount of raw materials used to make soap. For example, household soaps with 72% and 60% are produced in the industry. The value expressed as a percentage indicates the amount of fatty acids used for cooking soap. For perfume soaps, this indicator will not be less than 80%. Physico-chemical properties of soaps. Soap dissolves well in alcohol, hot water, and potassium soaps dissolve better than sodium soaps. An increase in the number of carbon atoms in the soap molecule leads to a decrease in its solubility. Soap is insoluble in organic solvents. Compared to saturated fatty acid soaps, unsaturated fatty acid soaps dissolve better, and increasing temperature increases the solubility of the soap. Sour soaps are difficult to dissolve in water. Liquidization temperature of anhydrous soaps is 225-270 0 С. Soaps have the properties of wetting, foaming. Under the influence of acids, soaps break down and turn into fatty acids again: 2RCOONa + H2SO4 2RCOOH + Na2SO4 A solution of soap in water is surfactant, which means it lowers the surface tension of water. A foam-cellular dispersion system in which air bubbles are surrounded by a soap film. The stability of the foam is determined by the ratio of the reduced foam volume after 5 minutes to its initial size. Saturated high molecular weight fatty acid soaps (S16,S18) form fine and stable foam. Medium molecular fatty acids make soap foam. The foaming properties of high molecular weight fatty acids increase when heated. To know washability, we must first define what wettability is. In good wetting, the liquid spreads evenly over the solid body and seeps into its cracks. Liquids with low surface tension have good wetting properties. To improve wetting, it is necessary to reduce the surface tension of the liquid. It is known that alcohol and kerosene wet the surface better than water. When the temperature of water increases from 20 to 80 0 С, the surface tension decreases from 73 to 62 erg/cm3, if 0.1% of soap is added to water, the surface tension of water decreases to 26.5 erg/cm2. Therefore, the soap solution soaks well into the fabric. The recipe of the soap determines its physico-chemical properties, cost, preparation technology. Therefore, formulation is one of the main processes of quality soap production. When creating a recipe, it is necessary to choose such oils and fatty acids that the soap should be hard and elastic, well soluble, low consumption and high washability. In addition, the titer (melting temperature) of 42 the fatty mixture for household soap should be 35-42 0 С. The titer of the oil mixture for perfume soap should be 31-41 0 С. Below is the recipe for household soap table-11 Raw material 72% soap 60% soap Hello 38-60 22-46 Beef fat 5-17 5-12 Soapstock Yo.K. 0-7 23-25 S.Yo.K. 12-40 16-48 Perfume soap recipe table-12 Raw material 1g extra 2 gr 3 gr Animal fats 70-60 33-27 17-13 DYOKE - 32-38 52-48 SYOK C10-C16 - 16-10 14-16 Coconut oil 13-17 6-8 3-5 The processes of cooking and processing soap are carried out in the following order: saponification, complete saponification, salting, tempering, grinding, processing of the soap base and making it into a commodity state. The processes of saponification, full saponification, salting, tempering, grinding are called soap base cooking. Baking of soap base is carried out periodically in soap cooking pots or in continuous (BSHM, TNB) devices. Since saponification is carried out using sodium carbonate (calcium soda), it is called carbonate saponification in the industry. In carbonate soaping, a calculated amount of 28-30% sodium carbonate solution is added to the boiler, heated to boiling point with hot steam, and hot fatty acids are introduced according to the recipe (fatty acids first, then synthetic fatty acids). If the fatty acids are added first and then the soda, a sour soap may be formed. If the amount of Na2CO3 in the soap mass does not exceed 0.5%, carbonate saponification is considered complete. Complete saponification is continued with a 40-42% NaOH (caustic soda) solution. The NaOH alkali is added to the pot in portions while boiling and stirring. The excess amount of alkali should be 0.1-0.2% at the end of cooking the soap mass. Complete saponification with caustic soda is considered complete after boiling for 30 minutes, when the alkali content remains unchanged. During salting, a 20% NaCl solution is added to the soapy glue by boiling and stirring with hot steam. When the salting is finished, the mass boils evenly. A thin layer of glue flows from the pulley. Curing is a process after salting, the soap mass is cured for several hours: the main part (soap core) + soap glue is formed. The main part consists of 60-63% fatty acids. The duration of waiting depends on the capacity of the boiler. For example, if the boiler has a capacity of 50 m 3 , the heating will continue for 20-30 43 hours. As a result of tempering, soap kernel and sub-soap alkali are separated. The alkali under the soap is separated and the soap core is sent to dry. Polishing is mainly used in the production of perfumed soaps. This process is carried out with hot water or with NaOH and NaCl solutions added in portions by boiling. The amount of alkali is kept at 0.5-0.8%, NaCl at 0.7-1.0%. Smoothing is finished after an hour of intensive boiling after the addition of the last portion of water. The composition of the finished perfume soap base is as follows: fatty acids more than 61.5%, NaOH 0.06-0.12%, unsaponified oil not more than 0.2%, NaCl content not more than 0.4% should not be much. Processing and commercialization of the soap base The commercial soap is cooled, dried, machined, molded, cut into pieces, sealed, and the finished soap bars are placed in boxes. After cooling, drying and mechanical processing, perfume soap is added with fragrances, dyes, anti-oxidants and other additives, further mechanical processing, molding, cutting, and ready-made the pieces are dried, sealed and packed into boxes. Figure 10 Cooling and drying are combined in modern equipment. The essence of the method is that the heated (120-140 0 С) soap base is sprinkled in a vacuum chamber, 15-40 mm.cm.ust. the residue is dried under pressure and cooled. The soap crumb coming out of the chamber is mechanically processed in a screw-press and released in the form of brusok. Then it is cut into pieces and stamped. The finished product is placed in soap boxes. Review questions 1. Classification of food industry enterprises by types of raw materials. 2. Types of losses during storage of raw materials and their nature. 3. Classification of food industry enterprises by types of raw materials. 4. General scheme of the oilseed processing enterprise. parameters. 5. Hydrogenation of oils in autoclaves. 6. The principle scheme of continuous hydrogenation. 7. Catalysts used for hydrogenation of oils. 10. What is margarine? 11. Nutritional value of margarine. 12. Culinary oils recipe. 13. Milk preparation, pasteurization. 14. Raw materials for soap production. "Basic" words and phrases Oil - oil industry, oil refining, vegetable oil, crude oil, phosphatide, free fatty acids, additives, hydration, phosphatide concentrate, alkaline refining, crude forpress oil, precipitation, refining. Oil - oil industry, oil refining, vegetable oil, crude oil, phosphatide, free fatty acids, additives, hydration, phosphatide concentrate, alkaline refining, crude forpress oil, sedimentation, tempering, centrifugation, filtration, adsorbent, oil color, pigments, gossypol, activated earth, oil capacity, amount of adsorbent, 44 deodorization, volatile substances, aromatic substances, vacuum, vapor pressure, deodorization, steam ejector. Margarine, cooking oil, dairy margarine, emulsion, flavoring, salt, milk, sugar, emulsifier, vitamin, pasteurization, sterilization, recipe, flavorings, components, emulsification, mixing, moderation, supercooling, crystal structure, monolithic, vatator (supercooler). Download 1.42 Mb. Do'stlaringiz bilan baham: 
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