Effects of Temperature on Process Efficiency and Oil Color in Hazelnut Oil Extraction with Screw Machine

Birkut Güler; Hasan Karaosmanoğlu

Makale detayları

Effects of Temperature on Process Efficiency and Oil Color in Hazelnut Oil Extraction with Screw Machine

Yazarlar:

Birkut Güler | Hasan Karaosmanoğlu

Yayıncı:

Giresun University

Ana Başlıklar:

Makine Mühendisliği

Dergi:

Karadeniz Fen Bilimleri Dergisi Vol.13 Issue 4, pp.1338-1350

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001305300

pISSN:

2564-7377

Anahtar kelimeler:

Özet:

 This study was carried out in order to determine the color values of the oils obtained by the oil extraction machine at different temperatures, and the press and energy efficiency of the device. For this purpose, the oils were extracted from Giresun Quality GQ and Levant Quality LQ hazelnuts by pressing at 5 different temperatures i.e. cold pressed, 50 C, 100 C, 150 C and 200 C. The color values of the obtained oils were measured with the HunterLab Color Flex EZ colorimeter device. According to the results, while the oil amount increased with an increase in temperature up to 100 C in GQ, the extracting time decreased. For LQ, on the other hand, while the extracting time increased with the increase in temperature, the amount of oil obtained decreased. In terms of energy efficiency, the most suitable pressing temperature was determined as 100 oC for GQ and room temperature 20 0C for LQ. Also, a significant decrease was observed in L brightness, b yellowness and color intensity C values with increasing temperature, and a serious color difference ΔE emerged in relation to this decrease. In addition, no significant change was observed in a redness and H color tone values p0.05. When the change of the efficiency of Giresun quality and Levant quality hazelnuts with temperature in the oil extraction process by the helix method was examined, different results were obtained. While the efficiency increased with higher temperature in Giresun quality hazelnuts, the efficiency increasement with temperature in Levant quality was not observed.

 This study was carried out in order to determine the color values of the oils obtained by the oil extraction machine at different temperatures, and the press and energy efficiency of the device. For this purpose, the oils were extracted from Giresun Quality GQ and Levant Quality LQ hazelnuts by pressing at 5 different temperatures i.e. cold pressed, 50 C, 100 C, 150 C and 200 C. The color values of the obtained oils were measured with the HunterLab Color Flex EZ colorimeter device. According to the results, while the oil amount increased with an increase in temperature up to 100 C in GQ, the extracting time decreased. For LQ, on the other hand, while the extracting time increased with the increase in temperature, the amount of oil obtained decreased. In terms of energy efficiency, the most suitable pressing temperature was determined as 100 oC for GQ and room temperature 20 0C for LQ. Also, a significant decrease was observed in L brightness, b yellowness and color intensity C values with increasing temperature, and a serious color difference ΔE emerged in relation to this decrease. In addition, no significant change was observed in a redness and H color tone values p0.05. When the change of the efficiency of Giresun quality and Levant quality hazelnuts with temperature in the oil extraction process by the helix method was examined, different results were obtained. While the efficiency increased with higher temperature in Giresun quality hazelnuts, the efficiency increasement with temperature in Levant quality was not observed.

 This study was carried out in order to determine the color values of the oils obtained by the oil extraction machine at different temperatures, and the press and energy efficiency of the device. For this purpose, the oils were extracted from Giresun Quality GQ and Levant Quality LQ hazelnuts by pressing at 5 different temperatures i.e. cold pressed, 50 C, 100 C, 150 C and 200 C. The color values of the obtained oils were measured with the HunterLab Color Flex EZ colorimeter device. According to the results, while the oil amount increased with an increase in temperature up to 100 C in GQ, the extracting time decreased. For LQ, on the other hand, while the extracting time increased with the increase in temperature, the amount of oil obtained decreased. In terms of energy efficiency, the most suitable pressing temperature was determined as 100 oC for GQ and room temperature 20 0C for LQ. Also, a significant decrease was observed in L brightness, b yellowness and color intensity C values with increasing temperature, and a serious color difference ΔE emerged in relation to this decrease. In addition, no significant change was observed in a redness and H color tone values p0.05. When the change of the efficiency of Giresun quality and Levant quality hazelnuts with temperature in the oil extraction process by the helix method was examined, different results were obtained. While the efficiency increased with higher temperature in Giresun quality hazelnuts, the efficiency increasement with temperature in Levant quality was not observed.

 Bu çalışma, yağ çıkarma makinası ile farklı sıcaklıklarda elde edilen yağların renk değerlerinin belirlenmesi ve cihazın enerji verimliliğinin sıcaklıkla değişimini belirlemek amacıyla yapılmıştır. Bu amaçla Giresun Kalite GK ve Levant Kalite LK fındıklar 5 farklı sıcaklıkta soğuk sıkım, 50 C, 100 C, 150 C ve 200 C preslenerek yağlar elde edilmiştir. Elde edilen yağların renk değerleri HunterLab Color Flex EZ kolorimetre cihazı ile ölçülmüştür. Analiz sonuçlarına göre, GKda 100 Cye kadar sıcaklık artışı ile yağ miktarı artarken, ekstraksiyon süresi azalmıştır. LK için ise sıcaklık artışı ile ekstraksiyon süresi artarken elde edilen yağ miktarı azalmıştır. Enerji verimliliği açısından en uygun presleme sıcaklığı GK için 100 oC, LK için oda sıcaklığı 20 oC olarak belirlenmiştir. Öte yandan artan sıcaklıkla birlikte L parlaklık, b sarılık ve renk yoğunluğu C değerlerinde önemli bir azalma gözlenmiş ve bu azalmaya bağlı olarak ciddi bir renk farkı ΔE ortaya çıkmıştır. Ayrıca a kızarıklık ve Ho renk tonu değerlerinde de önemli bir değişiklik gözlenmemiştir. Helezon yöntemiyle yağ çıkarma prosesinde Giresun kalite ve Levant kalite fındığın veriminin sıcaklıkla değişimi incelendiğinde farklı sonuçlar elde edilmiştir. Giresun kalite fındıkta artan sıcaklıkla verim artarken, Levant kalitede sıcaklıkla artan verim gözlemlenmemiştir.

Makale detayları

Effects of Temperature on Process Efficiency and Oil Color in Hazelnut Oil Extraction with Screw Machine

Yazarlar:

Birkut Güler | Hasan Karaosmanoğlu

Yayıncı:

Giresun University

Ana Başlıklar:

Makine Mühendisliği

Dergi:

Karadeniz Fen Bilimleri Dergisi Vol.13 Issue 4, pp.1338-1350

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001305300

pISSN:

2564-7377

Color

Energy

Giresun Quality

Levant Quality

Process efficiencyColor

Giresun Quality

Levant Quality

Process efficiency

Energy

Sayı

Makale detayları

Yazarlar: Birkut Güler | Hasan Karaosmanoğlu

Yayıncı: Giresun University

Ana Başlıklar: Makine Mühendisliği

Dergi: Karadeniz Fen Bilimleri Dergisi Vol.13 Issue 4, pp.1338-1350

Belge Tipi: Makale

Yayın Tarihi: 12/2023

Belge Dili: İngilizce

Document ID (Org No.): 2001305300

pISSN: 2564-7377

Sayı

Yazarlar:

Birkut Güler | Hasan Karaosmanoğlu

Yayıncı:

Giresun University

Ana Başlıklar:

Makine Mühendisliği

Dergi:

Karadeniz Fen Bilimleri Dergisi Vol.13 Issue 4, pp.1338-1350

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001305300

pISSN:

2564-7377