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Section 5. Food processing industry
D OI: http://dx.doi.org/10.20534/AJT-16-11.12-24-25
Savriev Yuldosh Safarovich, Hakimov Shaxruz Shuxratovich, Majidov Kaxramon Halimovich, Bukhara engineering-technological institute, Republic of Uzbekistan, E-mail: kafedra-03@mail.ru
Structure of some olive seeds
Abstract: Scientific work is aimed on research of structural features of some olive seeds on purpose further optimization of methods of oil extraction.
Cellular and capillary-porous structure of physiologically mature seeds of a cotton, safflower, rape and soya with the optimum humidity, different sizes, form, the initial maintenance of lipids and fibers has been studied. Combinations of the listed methods have allowed newly analyzing structure of olive seeds at cellular level in the volume image. We have revealed interrelation between the structure of seeds and the maintenance of lipids and albumens in them, and have estimated its role in formation of structure of materials in technological processing.
Keywords: olive seeds, cotton, safflower and rape, porous structure, technological factors.
Lipids are an obligatory component of cages though equivalent radiuses at different stages of technological pro-
the majority of plants accumulates not much quantity of oils [1-2]. However, there are hundreds cultures at which in fabrics of separate parts the significant amount of fat oils is postponed in a stock.
In process of development of methods and technology the quantity of olive cultures, from which we probably can take oils, continuously extends at the expense ofplants with rather low maintenance ofoil in fabrics and parts [3].
Development of advanced technologies is connected with studying of laws of formation of capillary-porous system of oil-keeping materials, in particular, olive cultures of local grades.
Materials and methods: Features ofa structure ofolive seeds — cotton, safflower and rape, cultivated nowadays in Republic Uzbekistan are investigated.
The cellular and endocellular structure of kernel and cover of olive seeds and their change under the influence of technological parameters have been investigated via methods of poremetry, light and scanning electronic microscopy [4-5].
Estimation ofresults and their statistical reliability have been carried out with use of modern calculation methods of statistical reliability of measurement results.
Results: Distinction of properties of olive seeds is mainly caused by the morphological features genetically put in each separate kind of oil seeds.
Cellular and capillary-porous structure of oil seeds and oil-keeping materials has been studied in the range of
cessing and in again formed pores and capillaries.
Have been studied processes occurring in seeds, in their morphological parts and oil-keeping materials in technological processing and features of their natural capillary-porous and cellular structure.
Experimental results have been received with use of the newest methods of electronic-scanning microscopy and mercury poremetry, and also with the system method of estimation of size heterogeneity of structural elements of cellular structure from ultramicroscopic (spherosome level) till the biggest pores, capillaries and emptiness.
Combination of the listed methods has allowed newly analyzing structure of olive seeds at cellular level in the volume image. Have revealed interrelation between the structure of seeds and the maintenance of lipids and albumens in them and have estimated its role in formation of structure of materials in technological processing.
Distinctions of seeds in the maintenance of lipids and albumens, the sizes of pores and capillaries have been defined via character of the cellular structure, the sizes of cages, the thickness of cellular walls, quantity and size of lipid spherosomes and albumin little parts, development of cytoplasm matrix. The obtained data is resulted in table 1.
As we see in data of table 1, olive seeds differ among themselves in the basic physical and physical-chemical indicators. It is necessary to note that character of the cellular structure is adequate to properties of capillary-porous structure of kernels.
Cream-superficial activity of food emulsifiers
Table 1. - The basic indicators of porous system of a kernel of olive seeds
Kernel Volume density, Volume of the General Surface area of
g/cm 3 pore, mm 3/g porosity,% the pores, m 2/g
Cotton 1.155 78.269 9.046 7.376
Safflower 0.984 212.048 20.874 5.976
Rape 0.961 154.181 14.827 10.272
Distribution of the pores and capillaries in the sizes in a range 37-1000000 A are resulted in table 2. Table 2. - Intervals of display of the maximum maintenance of pore groups in the kernel of olive seeds
Kernel Intervals of maximums, Â
Cotton 37-720; 720-42000; 100000-1000000
Safflower 37-600; 1000-10000; 20000-1000000
Rape 37-600; 7000-320000
As we see in data of table 2, received experimental results have the extreme character.
On the assumption of this the kernel of rape can be considered as bidispersed porous part, and the kernels of cotton and safflower to trydispersed porous parts.
Discussion: By researches on the example of seeds of cotton it is established that oil in the cell is localized in spherosomes which together with albumin globules fill all volume of the cell.
At electron-microscopic level it has been revealed that in the microstructure there are pores, capillaries and
air emptiness. Cells of fabrics consist of cellular walls and set of the various structural characteristic details different by the sizes including lipid spherosomes, protein bodies containing spare fibers or globulin, globoids, cellular cytoplasm in which all elements set forth above are introduced together with a water-soluble protein, enzymes and other functional components, i. e. the structure of a kernel of olive seeds is simultaneously multicomponent and heterogeneous, and that predetermines selective character of the response of separate components on action of external fields.
References:
1. Tyutyunnikov B. N. Chemistry of fats. - M.: Food industry. - 1974. - P. 448.
2. Physiology and biochemistry ofrest and germination of seeds//translated from English - M.: Kolos, - 1982. - P. 495.
3. Proteins of seeds of grain and olive cultures//translated from English - M.: Kolos, - 1977. - P. 312.
4. Scherbakov V. G. Biochemistry and merchandising of oil-bearing raw materials. M.: Agropromizdat. - 1991. - P. 356.
5. Bikova S. F. Theoretical and experimental bases of creation of essentially new resource-saving technologies of reception of vegetable oils/S. F. Bikova: Abstract of a thesis of doctor of technical sciences, St. Petersburg, - 1996.
D OI: http://dx.doi.org/10.20534/AJT-16-11.12-25-31
Sulaymanova Gulchekhra Hakimovna, Majidov Kahramon Halimovich Bukhara engineering technological institute, Bukhara, Uzbekistan E-mail: kafedra-03@mail.ru,
Cream-superficial activity of food emulsifiers
Abstract: One of perspective directions ofdevelopment ofbutter industry is working out and development of manufacture of butter with the lowered fat content. Now manufacture of such butter has not found a wide prevalence yet. Taking into account were carried out researches of influence ofstabilizers ofstructure on properties of cream with a mass fraction of fat of 40-60% as raw materials for development of oil with the lowered fat content. As the consistence stabilizer used gelatin in quantity from 0 to 2%, as emulsifiers — monoglycerides.
