Researches Regarding the Processing of the Hemp Seed by Cold Pressing

Abstract

The hemp (Cannabis sativa L.) seeds present an important raw material resource for the industry due to processing possibilities of plants components. The hemp oil and the pressing cake resulted by the cold pressing of the hemp presents excellent alimentary and therapeutic properties. 
 The purpose of the research was to study the technology of obtaining of the hemp oil by cold pressing of the seeds, the influence of the process parameters and raw materials quality upon the products quality. 
 The pressing was made with screw press of small using press nozzle in diameters of 5, 6, 7, 8 and 10 mm. For the hemp seed there were determined the organoleptic characteristics (total volatile matter and the raw fat content by Soxhlet extraction). For the hemp oil there were determined the acid value and the peroxide value. There werde determined the working parameters of the press (the rate efficiency and the productivity of the press). 
 The results emphasized important data for the practice. The fat content of the seed was between 30,89 and 33,25 % and the volatile matter was between 90,42 and 93,68 %. The rate efficieny of the cold pressing of the hemp seed was between 23,89 and 27,69 % obtained oil, being influenced by the characteristics of the seeds. The pressing process was also influenced by the quality of the seed, presenting optimal values in the case of using pressing nozzle 8 and 10 mm in diameter. The acid values of the hemp oil was between 0,65 and 4,45 mg KOH/g oil and the peroxide values was between 0,62 and 26,91 mEg O2/g. Further studies are recommended be made and there are the initiations of ab informational programme, in order to inform the farmers and consumer about the benefic and therapeutic effects of the hemp oil upon the health.