Research Article
BibTex RIS Cite

Vidalı Sistem ile Fındık Yağı Ekstraksiyonunda Sıcaklığın Proses Verimi ve Yağ Rengi Üzerine Etkisi

Year 2023, Volume: 13 Issue: 4, 1338 - 1350, 15.12.2023
https://doi.org/10.31466/kfbd.1261988

Abstract

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, GK'da 100 °C'ye 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.

References

  • Çelik, K., ve Çakmakçı, S. (2020, 10). Gıdalarda renk ve renk ölçümü. Türkiye 13. Gıda Kongresi. 21-23 Ekim 2020, Çanakkale, Türkiye
  • Çetin, N., Yaman, M., Karaman, K., and Demir, B. (2020). Determination of some physicomechanical and biochemical parameters of hazelnut (Corylus avellana L.) cultivars. Turkish Journal of Agriculture and Forestry, 44(5), 439-450. https://doi.org/10.3906/tar-1905-115
  • Erdoğan, M. N. K. (2020). Bitkisel yağların rafinasyonunda ön asitlik gidermenin 3-kloropropan-1,2-diol ve glisidil esterleri oluşumuna etkisi. Doktora Tezi, Ankara Üniversitesi Fen Bilimleri Enstitüsü, Ankara
  • Ferrao, A.C., Guiné, R.P.F., Ramalhosa, E., Lopes, A., Rodrigues, C., Martins, H., Gonçalves, R., Correia, P.M.R. (2021). Chemical and Physical Properties of Some Hazelnut Varieties Grown in Portugal. Agronomy, 11, 1476. https:// doi.org/10.3390/agronomy11081476
  • Guine, R.P., Almeida, C.F., Correia, P.M. (2015). Influence of packaging and storage on some properties of hazelnuts. Journal of Food Measurement and Characterization, 9(1), 11-19. https://doi.org/10.1007/s11694-014-9206-3
  • Karabulut, I., Topcu, A., Yorulmaz, A., Tekin, A., and Ozay, D. S. (2005). Effects of the industrial refining process on some properties of hazelnut oil. European Journal of Lipid Science and Technology, 107(7‐8), 476-480. https://doi.org/10.1002/ejlt.200501147
  • Karaosmanoğlu, H. (2022a). Lipid characteristics, bioactive properties, and mineral content in hazelnut grown under different cultivation systems. Journal of Food Processing and Preservation, 46, e16717. https://doi. org/10.1111/jfpp.16717
  • Karaosmanoğlu, H. (2022b). Effects of roasting process on color and some industrial properties of hazelnuts cultivated by organic and conventional methods. Türk Tarım ve Doğa Bilimleri Dergisi, 9 (4), 1042-1050. https://doi.org/10.30910/turkjans.1127842
  • Karaosmanoğlu, H. (2022c). Geç hasadın Tombul fındığın biyometrik ve renk özellikleri ile aflatoksin düzeyine etkisi. Harran Tarım ve Gıda Bilimleri Dergisi, 26(4), 549-559. https://doi.org/10.29050/harranziraat.1138327
  • Karaosmanoğlu, H., and Üstün, N.Ş. (2021). Determination of color properties of organic and conventional hazelnut flour. Akademik Ziraat Dergisi, 10(1), 11-18. http://dx.doi.org/10.29278/azd.749983
  • Karaosmanoğlu, H., Üstün, N. Ş. (2019). Variation of fatty acid composition and oxidative stability of some hazelnut (Corylus avellana L.) varieties stored by traditional method. Grasas Aceites, 70(1), e288. https://doi.org/10.3989/gya.0463181
  • Kesen, S., Sönmezdağ, A. S., Kelebek, H., ve Selli, S. (2016). Ham ve rafine fındık yağlarının yağ asitleri bileşimi. Çukurova Tarım ve Gıda Bilimleri Dergisi, 31(1), 79-84.
  • Krol, K., Gantner, M., Piotrowska, A. (2021). The Quality Characteristic and Fatty Acid Profile of Cold-Pressed Hazelnut Oils during Nine Months of Storage. Agronomy, 11, 2045. https://doi.org/ 10.3390/agronomy11102045
  • Özyurt, H. , Tetik, I. , Tetik, P. , Saralı, H. ve Ötleş, S. (2020). Fındık zarı yağının ekstraksiyon parametrelerinin optimizasyonu ve fizikokimyasal özelliklerinin belirlenmesi. Gıda, 45 (6), 1073-1082. https://dergipark.org.tr/tr/pub/gida/issue/57245/777634
  • Patras, A., (2019). Stability and colour evaluation of red cabbage waste hydroethanolic extract in presence of different food additives or ingredients. Food Chemistry, 275, 539–548. https://doi.org/10.1016/j.foodchem.2018.09.100
  • Santoso, H., Iryanto, Inggrid, M. (2013). Effects of temperature, pressure, preheating time and pressing time on rubber seed oil extraction using hydraulic press. International Conference and Workshop on Chemical Engineering, UNPAR 2013, ICCE UNPAR. ( 2014 ), 248 – 256.
  • Shi, C., Liu, M., Ma, Q., Zhao, T., Liang, L., Zhang, B.(2021). Impact of tetrapeptide-FSEY on oxidative and physical stability of hazelnut oil-in-water emulsion. Foods, 10, 1400. https://doi.org/10.3390/foods10061400
  • TİM, 2022. Türkiye İhracatçılar Meclisi. Erişim tarihi: 13.12.2022. https://tim.org.tr/tr/ihracat-rakamlari.
  • TOB, 2020. Tarım ve Orman Bakanlığı. Erişim tarihi: 08.10.2022. https://www.tarimorman.gov.tr/Konular/Bitkisel-Uretim/Bitki-Besleme-ve-Tarimsal-Teknolojiler/Bitki-Besleme-Istatistikleri.
  • Yılmaz, E., and Öğütcü, M. (2014). Properties and stability of hazelnut oil organogels with beeswax and monoglyceride. Journal of the American Oil Chemists' Society, 91, 1007–1017. https://doi.org/10.1007/s11746-014-2434-1

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

Year 2023, Volume: 13 Issue: 4, 1338 - 1350, 15.12.2023
https://doi.org/10.31466/kfbd.1261988

Abstract

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 (p>0.05). 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.

References

  • Çelik, K., ve Çakmakçı, S. (2020, 10). Gıdalarda renk ve renk ölçümü. Türkiye 13. Gıda Kongresi. 21-23 Ekim 2020, Çanakkale, Türkiye
  • Çetin, N., Yaman, M., Karaman, K., and Demir, B. (2020). Determination of some physicomechanical and biochemical parameters of hazelnut (Corylus avellana L.) cultivars. Turkish Journal of Agriculture and Forestry, 44(5), 439-450. https://doi.org/10.3906/tar-1905-115
  • Erdoğan, M. N. K. (2020). Bitkisel yağların rafinasyonunda ön asitlik gidermenin 3-kloropropan-1,2-diol ve glisidil esterleri oluşumuna etkisi. Doktora Tezi, Ankara Üniversitesi Fen Bilimleri Enstitüsü, Ankara
  • Ferrao, A.C., Guiné, R.P.F., Ramalhosa, E., Lopes, A., Rodrigues, C., Martins, H., Gonçalves, R., Correia, P.M.R. (2021). Chemical and Physical Properties of Some Hazelnut Varieties Grown in Portugal. Agronomy, 11, 1476. https:// doi.org/10.3390/agronomy11081476
  • Guine, R.P., Almeida, C.F., Correia, P.M. (2015). Influence of packaging and storage on some properties of hazelnuts. Journal of Food Measurement and Characterization, 9(1), 11-19. https://doi.org/10.1007/s11694-014-9206-3
  • Karabulut, I., Topcu, A., Yorulmaz, A., Tekin, A., and Ozay, D. S. (2005). Effects of the industrial refining process on some properties of hazelnut oil. European Journal of Lipid Science and Technology, 107(7‐8), 476-480. https://doi.org/10.1002/ejlt.200501147
  • Karaosmanoğlu, H. (2022a). Lipid characteristics, bioactive properties, and mineral content in hazelnut grown under different cultivation systems. Journal of Food Processing and Preservation, 46, e16717. https://doi. org/10.1111/jfpp.16717
  • Karaosmanoğlu, H. (2022b). Effects of roasting process on color and some industrial properties of hazelnuts cultivated by organic and conventional methods. Türk Tarım ve Doğa Bilimleri Dergisi, 9 (4), 1042-1050. https://doi.org/10.30910/turkjans.1127842
  • Karaosmanoğlu, H. (2022c). Geç hasadın Tombul fındığın biyometrik ve renk özellikleri ile aflatoksin düzeyine etkisi. Harran Tarım ve Gıda Bilimleri Dergisi, 26(4), 549-559. https://doi.org/10.29050/harranziraat.1138327
  • Karaosmanoğlu, H., and Üstün, N.Ş. (2021). Determination of color properties of organic and conventional hazelnut flour. Akademik Ziraat Dergisi, 10(1), 11-18. http://dx.doi.org/10.29278/azd.749983
  • Karaosmanoğlu, H., Üstün, N. Ş. (2019). Variation of fatty acid composition and oxidative stability of some hazelnut (Corylus avellana L.) varieties stored by traditional method. Grasas Aceites, 70(1), e288. https://doi.org/10.3989/gya.0463181
  • Kesen, S., Sönmezdağ, A. S., Kelebek, H., ve Selli, S. (2016). Ham ve rafine fındık yağlarının yağ asitleri bileşimi. Çukurova Tarım ve Gıda Bilimleri Dergisi, 31(1), 79-84.
  • Krol, K., Gantner, M., Piotrowska, A. (2021). The Quality Characteristic and Fatty Acid Profile of Cold-Pressed Hazelnut Oils during Nine Months of Storage. Agronomy, 11, 2045. https://doi.org/ 10.3390/agronomy11102045
  • Özyurt, H. , Tetik, I. , Tetik, P. , Saralı, H. ve Ötleş, S. (2020). Fındık zarı yağının ekstraksiyon parametrelerinin optimizasyonu ve fizikokimyasal özelliklerinin belirlenmesi. Gıda, 45 (6), 1073-1082. https://dergipark.org.tr/tr/pub/gida/issue/57245/777634
  • Patras, A., (2019). Stability and colour evaluation of red cabbage waste hydroethanolic extract in presence of different food additives or ingredients. Food Chemistry, 275, 539–548. https://doi.org/10.1016/j.foodchem.2018.09.100
  • Santoso, H., Iryanto, Inggrid, M. (2013). Effects of temperature, pressure, preheating time and pressing time on rubber seed oil extraction using hydraulic press. International Conference and Workshop on Chemical Engineering, UNPAR 2013, ICCE UNPAR. ( 2014 ), 248 – 256.
  • Shi, C., Liu, M., Ma, Q., Zhao, T., Liang, L., Zhang, B.(2021). Impact of tetrapeptide-FSEY on oxidative and physical stability of hazelnut oil-in-water emulsion. Foods, 10, 1400. https://doi.org/10.3390/foods10061400
  • TİM, 2022. Türkiye İhracatçılar Meclisi. Erişim tarihi: 13.12.2022. https://tim.org.tr/tr/ihracat-rakamlari.
  • TOB, 2020. Tarım ve Orman Bakanlığı. Erişim tarihi: 08.10.2022. https://www.tarimorman.gov.tr/Konular/Bitkisel-Uretim/Bitki-Besleme-ve-Tarimsal-Teknolojiler/Bitki-Besleme-Istatistikleri.
  • Yılmaz, E., and Öğütcü, M. (2014). Properties and stability of hazelnut oil organogels with beeswax and monoglyceride. Journal of the American Oil Chemists' Society, 91, 1007–1017. https://doi.org/10.1007/s11746-014-2434-1
There are 20 citations in total.

Details

Primary Language English
Subjects Mechanical Engineering
Journal Section Articles
Authors

Birkut Güler 0000-0001-5541-5279

Hasan Karaosmanoğlu 0000-0002-4652-9861

Early Pub Date December 18, 2023
Publication Date December 15, 2023
Published in Issue Year 2023 Volume: 13 Issue: 4

Cite

APA Güler, B., & Karaosmanoğlu, H. (2023). Effects of Temperature on Process Efficiency and Oil Color in Hazelnut Oil Extraction with Screw Machine. Karadeniz Fen Bilimleri Dergisi, 13(4), 1338-1350. https://doi.org/10.31466/kfbd.1261988