Method for rapse processing by seed hulling and shell removal

Currently, rapeseed oil ranks third with a 14.1 % share in the world market in terms of production, which is 29.1 million tons. Such popularity is due to a wide range of applications in the food industry, pharmacology, cosmetology, the feed industry, the paint and varnish industry, cooking, etc. The traditional technology involves obtaining oil by pressing from seeds with a shell, which contains a large proportion of aromatic and coloring substances that give the oil a dark color and specific smell. The main source of these anti-nutritional substances, dark color and unpleasant odor that reduce the quality of the oil, is the husk of rapeseed. This circumstance prevents the use of oil, for example, in the food industry without deep processing, i.e. refining and deodorization. A method for processing rapeseed is proposed, including the stages of seed hulling and shell removal, which makes it possible to improve the quality characteristics of rapeseed oil. A comparative analysis of the composition of fatty acids of the studied oils showed that the content of α-linolenic fatty acid of the ω-3 family increased by 5 % in the oil from the kernel without a shell by 5 %, while the content of erucic acid decreased by 25 %. The study of the qualitative characteristics of the oil obtained from the purified kernel showed that it has lower values: peroxide value - 1.4±0.2 mmol of active oxygen / kg, acid number - 1.0±0.1 mg KOH/g, color number - 52.5±2.5 mg of iodine. The presented data indicate an increase in the quality characteristics of rapeseed oil, which makes it possible to reduce the cost of oil by reducing the cost of refining and deodorization.