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ORIGINAL PAPER
The influence of pressing conditions and cooling dynamics of rapeseed oil as biofuel on its oxidative stability
1
Instytut Technologiczno-Przyrodniczy, Oddział w Poznaniu, Zakład Odnawialnych Źródeł Energii, ul. Biskupińska 67, 60-463 Poznań, Poland
2
Przemysłowy Instytut Maszyn Rolniczych, ul. Starołęcka 31, 61-369 Poznań, Poland
Journal of Research and Applications in Agricultural Engineering 2016;61(2):55-59
KEYWORDS
ABSTRACT
Organic products undergo biodegradation processes in favourable conditions while being improperly stored. The production of vegetable oils by means of the pressing technology requires high electrical energy input which is converted by friction forces in screw extrusion presses into heat. The heat, in turn, is conducive to the organic mass degradation processes. The purpose of the study was to determine the impact of the pressing temperature and the dynamic oil cooling processes on the oxidative stability. The tests were carried out in the industrial environment in a production room of an oil and fat plant producing rapeseed oil. Based on the summarised test results, it can be concluded that the initial oil temperature and the cooling rate had a significant impact on the variable value. The higher the values of these parameters were, the longer the oxidative stability period was. The oxidative stability was more than 60 h for the hot-pressed oil and about 10 h for the cold-pressed oil. The oil free from solid impurities showed resistance at a level of 18 h.
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| eISSN: | 2719-423X |
| ISSN: | 1642-686X |
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