Análises físico-químicas e otimização da prensagem de canola em extrusora mecânica sob variações de temperatura e rotação

Abstract

Brazil has been an active agent in the research and development of energy crops, with a sustainable bias and the scale of production of vegetable protein with parameters of international quality. Due to the structural demands and sustainable agendas, the oil produced by energy crops, and extracted through presses, it has a great advantage in the production of energy and highly nutritional foods. Faced with the demands mainly in remote regions that need energy self-sufficiency, or even in regions with propitious crops, for oilseed crops in a period of sanitary vacuum. Thus, the present work aimed to improve the process of continuous mechanical pressing, optimizing the process through the effect of the independent variables of extraction temperature and rotation speed of the canola grains on the extraction yield of crude oil, in addition to the chemical characterization and crude oil and pie. The statistical analysis included a complete factorial design with three replications, so that each mechanical extraction of oil and cake was divided into four temperature ranges (110- 120ºC, 120-130ºC, 130-140ºC, 140-150ºC) and five rotations. (1000, 1200, 1400, 1600, 1800 rpm) for the extraction of oil and canola cake. Vegetable oils were evaluated using the acidity index, oil moisture, color, specific gravity and viscosity, in addition to bromatology with crude fiber, color, granulometry, ether extract, crude protein, carbohydrate, ash content and cake moisture. The data collected from the samples of cake and crude oil from the canola seed were analyzed according to the variance test indicating whether there is an effect of the treatments. The coefficient (R2) was determined as a statistical parameter that relates the variance of the experimental points. In the temperature range of 110 to 120 ℃ and 1800 rpm the oil yield will be maximum. And the second highest performance is in the temperature range of 130 to 140 ºC and 1800 rpm. The maximum values of turbidity, specific mass, kinematic viscosity at 40 ºC, acidity and oil moisture index for were 3.7-2.7 NTU, 9188 kg m-3, 86.65 cm² s-1, 2, 79 mg g-1 of KOH and 0.08%. And the maximum values in percentage of cake moisture, crude fiber, ether extract, protein, carbohydrates and fixed mineral residue were 9.19, 17.19, 32.66, 35.90, 27.29 and 7.32%, respectively Through the color of the canola cake it is noticeable that the darker color of the cake refers to a high percentage of protein, and lighter colors a high percentage of ether extract, other parameters could not be correlated. For greater numerical yield, thus being possible to optimize the optimization process of mechanical canola extraction.