Influence of basic parameters on the process of pressing of safflower seeds in an ultrasonic field

Abstract

The influence of pressing conditions on the process nature and the resulting product quality was investigated in the article. This makes it possible to more deeply evaluate and understand the pressing process physics. The objects of research were safflower seeds, safflower oil and oilcake. The objects under study have various physical and technological properties that affect the pressing process, therefore, the study of these properties will help to choose the optimal modes of the pressing process in the ultrasound field, as well as to develop the design of a plant for pressing safflower seeds. To increase the oil yield, one can use the husk when adding it to the bulk of the product. The optimal moisture content range of safflower is 8-10%, which provides the minimum residual oil content and, therefore, the maximum oil yield was determined during the analysis of graphic dependencies. According to the data obtained during the experiment, graphical dependencies were built: on the speed of the screw shaft at the exit of vegetable oil; pressure in the chamber on the size of the annular space for the output of the oilcake. After analyzing the graphical dependencies, one can conclude that an increase in the rotational speed of the screw shaft leads to an increase in temperature, and this happens faster for a product with lower moisture content due to an increase in the friction coefficient of the mixture on the screw and the camera body. A numerical and graphical optimization model for predicting the optimal level of input factors and obtaining the maximum yield of safflower oil in relation to the initial mass of raw materials in% was proposed. The optimal intervals of the input parameters, such as the oscillation frequency, the oscillation amplitude, the pressure generated in the press chamber, were determined in the work..