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

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.