Design and Optimization of Press Machine in Order to Produce Sesame Oil

Abbas Akbarnia; Mahdi Rashvand

doi:doi:10.11648/j.ajma.20180604.11

| Peer-Reviewed

Design and Optimization of Press Machine in Order to Produce Sesame Oil

Abbas Akbarnia, Mahdi Rashvand

Published in American Journal of Mechanics and Applications (Volume 6, Issue 4)

Received: 29 August 2018 Accepted: 1 March 2019 Published: 22 March 2019

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

Abstract

Due to the high demand of the Iranian people for sesame oil and also the country's high potential for land cultivation, it was necessary to design a device with desirable application that could confront this need. The used device in this research has the ability to extract high-efficiency oil as well as economically feasible. According to the results, increasing temperature cause increasing the peroxide and acidity of sesame oil. Also, increasing the temperature will reduce the moisture content of the sesame in the machine, which somewhat changes the quality and quantity of oil output from the machine. Increasing moisture content reduces the amount of peroxide and acidity of the oil, but also has an effect on the amount of extracted oil of the machine increasing the temperature increases the combustion of air oxygen with oil, which increases the amount of peroxide and acidity of the oil. Overall, preserving the quality of food is more important than quantity In order to evaluate the output of sesame oil, the peroxide and oil acidity values were measured. The test variables were also the velocity of the helix (0.4 and 0.8 Hz) and the temperature of the chamber (30 and 60°C). According to the obtained results, the highest quality of oil extracted at the speed of 40 Hz and 40°C, as well as at 0.8 Hz and 60°C of press compartment, had the lowest percentage of residual fat in the meal.

Published in	American Journal of Mechanics and Applications (Volume 6, Issue 4)
DOI	10.11648/j.ajma.20180604.11
Page(s)	68-74
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2019. Published by Science Publishing Group

Keywords

Press Machine, Sesame Oil, Velocity, Temperature

References

[1]	Latif, S., & Anwar, F. (2011). Aqueous enzymatic sesame oil and protein extraction. Food chemistry, 125(2), 679-684.
[2]	Warra, A. A. (2011). Sesame (sesamum indicum l.) seed oil methods of extraction and its prospects in cosmetic industry: a review. Bayero Journal of Pure and Applied Sciences, 4(2), 164-168.
[3]	Corso, M. P., Fagundes-Klen, M. R., Silva, E. A., Cardozo Filho, L., Santos, J. N., Freitas, L. S., & Dariva, C. (2010). Extraction of sesame seed (Sesamun indicum L.) oil using compressed propane and supercritical carbon dioxide. The Journal of Supercritical Fluids, 52(1), 56-61.
[4]	Reshma, M. V., Balachandran, C., Arumughan, C., Sunderasan, A., Sukumaran, D., Thomas, S., & Saritha, S. S. (2010). Extraction, separation and characterisation of sesame oil lignan for nutraceutical applications. Food Chemistry, 120(4), 1041-1046.
[5]	RAJENDRA, K. PRODUCTION OF BIO-DIESEL FROM SESAME OIL USING ASPEN SIMULATION.
[6]	Hashempour-Baltork, F., Torbati, M., Azadmard-Damirchi, S., & Savage, G. P. (2017). Quality properties of sesame and olive oils incorporated with flaxseed oil. Advanced pharmaceutical bulletin, 7(1), 97.
[7]	Zhuang, X., Han, M., Kang, Z. L., Wang, K., Bai, Y., Xu, X. L., & Zhou, G. H. (2016). Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure. Meat science, 113, 107-115.
[8]	Kazemi, P., Peydayesh, M., Bandegi, A., Mohammadi, T., & Bakhtiari, O. (2014). Stability and extraction study of phenolic wastewater treatment by supported liquid membrane using tributyl phosphate and sesame oil as liquid membrane. Chemical engineering research and design, 92(2), 375-383.
[9]	Carrín, M. E. and Crapiste, G. H. 2008. Mathematical modeling of vegetable oil–solvent extraction in a multistage horizontal extractor. J. Food Engineering. 85(3), 418–425. 2008.
[10]	Mandal, V., Mohan, Y. and Hemalatha, S. 2007. Microwave-assisted extraction- an innovative and promising extraction tool for medicinal plant research. J. Pharmacognosy Reviews. 1(1), 7-18. 2007.
[11]	Rodrigues, S. and Pinto, G. A. S. 2007. Ultrasound extraction of phenolic compounds from coconut (Cocos nucifera) shell powder. Journal of Food Engineering. 80, 869-872. 2007.
[12]	Hemwimon, S., Pavasant, P. and Shotipruk, A. 2007. Microwave-assisted extraction of antioxidative anthraquinones from roots of Morinda citrifolia. Separation and Purification Technology. 54, 44-50. 2007.
[13]	Japon-Lujan, R. and Luque de Castro, M. D. 2006. Superheated liquid extraction of oleuropein and related biophenols from olive leaves. Journal of Chromatography A. 1136: 185-191. 2006.

Cite This Article

Plain Text BibTeX RIS

APA Style

Abbas Akbarnia, Mahdi Rashvand. (2019). Design and Optimization of Press Machine in Order to Produce Sesame Oil. American Journal of Mechanics and Applications, 6(4), 68-74. https://doi.org/10.11648/j.ajma.20180604.11

Copy | Download

ACS Style

Abbas Akbarnia; Mahdi Rashvand. Design and Optimization of Press Machine in Order to Produce Sesame Oil. Am. J. Mech. Appl. 2019, 6(4), 68-74. doi: 10.11648/j.ajma.20180604.11

Copy | Download

AMA Style

Abbas Akbarnia, Mahdi Rashvand. Design and Optimization of Press Machine in Order to Produce Sesame Oil. Am J Mech Appl. 2019;6(4):68-74. doi: 10.11648/j.ajma.20180604.11

Copy | Download

@article{10.11648/j.ajma.20180604.11,
  author = {Abbas Akbarnia and Mahdi Rashvand},
  title = {Design and Optimization of Press Machine in Order to Produce Sesame Oil},
  journal = {American Journal of Mechanics and Applications},
  volume = {6},
  number = {4},
  pages = {68-74},
  doi = {10.11648/j.ajma.20180604.11},
  url = {https://doi.org/10.11648/j.ajma.20180604.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajma.20180604.11},
  abstract = {Due to the high demand of the Iranian people for sesame oil and also the country's high potential for land cultivation, it was necessary to design a device with desirable application that could confront this need. The used device in this research has the ability to extract high-efficiency oil as well as economically feasible. According to the results, increasing temperature cause increasing the peroxide and acidity of sesame oil. Also, increasing the temperature will reduce the moisture content of the sesame in the machine, which somewhat changes the quality and quantity of oil output from the machine. Increasing moisture content reduces the amount of peroxide and acidity of the oil, but also has an effect on the amount of extracted oil of the machine increasing the temperature increases the combustion of air oxygen with oil, which increases the amount of peroxide and acidity of the oil. Overall, preserving the quality of food is more important than quantity In order to evaluate the output of sesame oil, the peroxide and oil acidity values were measured. The test variables were also the velocity of the helix (0.4 and 0.8 Hz) and the temperature of the chamber (30 and 60°C). According to the obtained results, the highest quality of oil extracted at the speed of 40 Hz and 40°C, as well as at 0.8 Hz and 60°C of press compartment, had the lowest percentage of residual fat in the meal.},
 year = {2019}
}

Copy | Download

TY  - JOUR
T1  - Design and Optimization of Press Machine in Order to Produce Sesame Oil
AU  - Abbas Akbarnia
AU  - Mahdi Rashvand
Y1  - 2019/03/22
PY  - 2019
N1  - https://doi.org/10.11648/j.ajma.20180604.11
DO  - 10.11648/j.ajma.20180604.11
T2  - American Journal of Mechanics and Applications
JF  - American Journal of Mechanics and Applications
JO  - American Journal of Mechanics and Applications
SP  - 68
EP  - 74
PB  - Science Publishing Group
SN  - 2376-6131
UR  - https://doi.org/10.11648/j.ajma.20180604.11
AB  - Due to the high demand of the Iranian people for sesame oil and also the country's high potential for land cultivation, it was necessary to design a device with desirable application that could confront this need. The used device in this research has the ability to extract high-efficiency oil as well as economically feasible. According to the results, increasing temperature cause increasing the peroxide and acidity of sesame oil. Also, increasing the temperature will reduce the moisture content of the sesame in the machine, which somewhat changes the quality and quantity of oil output from the machine. Increasing moisture content reduces the amount of peroxide and acidity of the oil, but also has an effect on the amount of extracted oil of the machine increasing the temperature increases the combustion of air oxygen with oil, which increases the amount of peroxide and acidity of the oil. Overall, preserving the quality of food is more important than quantity In order to evaluate the output of sesame oil, the peroxide and oil acidity values were measured. The test variables were also the velocity of the helix (0.4 and 0.8 Hz) and the temperature of the chamber (30 and 60°C). According to the obtained results, the highest quality of oil extracted at the speed of 40 Hz and 40°C, as well as at 0.8 Hz and 60°C of press compartment, had the lowest percentage of residual fat in the meal.
VL  - 6
IS  - 4
ER  -

Copy | Download

Author Information

Abbas Akbarnia

Machine Design and Mechatronics Department, Institute of Mechanics, Iranian Research Organization for Science and Technology, Tehran, Iran
Mahdi Rashvand

Machine Design and Mechatronics Department, Institute of Mechanics, Iranian Research Organization for Science and Technology, Tehran, Iran

Download PDF

Sections

Plain Text BibTeX RIS

APA Style

Abbas Akbarnia, Mahdi Rashvand. (2019). Design and Optimization of Press Machine in Order to Produce Sesame Oil. American Journal of Mechanics and Applications, 6(4), 68-74. https://doi.org/10.11648/j.ajma.20180604.11

Copy | Download

ACS Style

Abbas Akbarnia; Mahdi Rashvand. Design and Optimization of Press Machine in Order to Produce Sesame Oil. Am. J. Mech. Appl. 2019, 6(4), 68-74. doi: 10.11648/j.ajma.20180604.11

Copy | Download

AMA Style

Abbas Akbarnia, Mahdi Rashvand. Design and Optimization of Press Machine in Order to Produce Sesame Oil. Am J Mech Appl. 2019;6(4):68-74. doi: 10.11648/j.ajma.20180604.11

Copy | Download

@article{10.11648/j.ajma.20180604.11,
  author = {Abbas Akbarnia and Mahdi Rashvand},
  title = {Design and Optimization of Press Machine in Order to Produce Sesame Oil},
  journal = {American Journal of Mechanics and Applications},
  volume = {6},
  number = {4},
  pages = {68-74},
  doi = {10.11648/j.ajma.20180604.11},
  url = {https://doi.org/10.11648/j.ajma.20180604.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajma.20180604.11},
  abstract = {Due to the high demand of the Iranian people for sesame oil and also the country's high potential for land cultivation, it was necessary to design a device with desirable application that could confront this need. The used device in this research has the ability to extract high-efficiency oil as well as economically feasible. According to the results, increasing temperature cause increasing the peroxide and acidity of sesame oil. Also, increasing the temperature will reduce the moisture content of the sesame in the machine, which somewhat changes the quality and quantity of oil output from the machine. Increasing moisture content reduces the amount of peroxide and acidity of the oil, but also has an effect on the amount of extracted oil of the machine increasing the temperature increases the combustion of air oxygen with oil, which increases the amount of peroxide and acidity of the oil. Overall, preserving the quality of food is more important than quantity In order to evaluate the output of sesame oil, the peroxide and oil acidity values were measured. The test variables were also the velocity of the helix (0.4 and 0.8 Hz) and the temperature of the chamber (30 and 60°C). According to the obtained results, the highest quality of oil extracted at the speed of 40 Hz and 40°C, as well as at 0.8 Hz and 60°C of press compartment, had the lowest percentage of residual fat in the meal.},
 year = {2019}
}

Copy | Download

TY  - JOUR
T1  - Design and Optimization of Press Machine in Order to Produce Sesame Oil
AU  - Abbas Akbarnia
AU  - Mahdi Rashvand
Y1  - 2019/03/22
PY  - 2019
N1  - https://doi.org/10.11648/j.ajma.20180604.11
DO  - 10.11648/j.ajma.20180604.11
T2  - American Journal of Mechanics and Applications
JF  - American Journal of Mechanics and Applications
JO  - American Journal of Mechanics and Applications
SP  - 68
EP  - 74
PB  - Science Publishing Group
SN  - 2376-6131
UR  - https://doi.org/10.11648/j.ajma.20180604.11
AB  - Due to the high demand of the Iranian people for sesame oil and also the country's high potential for land cultivation, it was necessary to design a device with desirable application that could confront this need. The used device in this research has the ability to extract high-efficiency oil as well as economically feasible. According to the results, increasing temperature cause increasing the peroxide and acidity of sesame oil. Also, increasing the temperature will reduce the moisture content of the sesame in the machine, which somewhat changes the quality and quantity of oil output from the machine. Increasing moisture content reduces the amount of peroxide and acidity of the oil, but also has an effect on the amount of extracted oil of the machine increasing the temperature increases the combustion of air oxygen with oil, which increases the amount of peroxide and acidity of the oil. Overall, preserving the quality of food is more important than quantity In order to evaluate the output of sesame oil, the peroxide and oil acidity values were measured. The test variables were also the velocity of the helix (0.4 and 0.8 Hz) and the temperature of the chamber (30 and 60°C). According to the obtained results, the highest quality of oil extracted at the speed of 40 Hz and 40°C, as well as at 0.8 Hz and 60°C of press compartment, had the lowest percentage of residual fat in the meal.
VL  - 6
IS  - 4
ER  -

Copy | Download