1

FOO

D T

ECH

NO

LOGY

2

Raw

Mat

eria

lsO

ilbe

arin

gm

ater

ials

used

as ra

wm

ater

ials

in fa

tsan

doi

lsm

anuf

actu

ring

may

be o

f eith

erpl

anto

rani

mal

orig

in.

3

Plan

tsus

edto

prod

uce

edib

lepr

oduc

ts:

Soy

bean

, co

tton

seed

, su

nflowe

rse

ed,

saff

lowe

rse

ed, co

rnge

rm, pe

anut

, olive,

rice

bran

, ra

pese

ed,

cano

la,

coco

nut,

palm

fruit,

and

caro

b.

Plan

tso

urce

sfo

rind.

oils

:Fl

ax(li

nsee

d), ca

stor

bean

, tu

ngnu

t, a

ndjo

joba

seed

.

Animal

sour

ces

and

anim

alfa

tpr

oduc

ts:

Catt

le,

shee

p, p

igs,

fish

Butt

er, lard

, ta

llow,

wha

leoilan

dfish

oil.

4

InTU

RKEY

,

Mai

nra

wm

ater

ials

used

for

oilm

anuf

actu

ring

proc

ess

are:

Cott

onse

ed, s

unfl

ower

seed

, and

oliv

e.

5

Chem

istr

y

6

7

8

OIL

and

FAT

PR

OC

ES

SIN

GIn

gene

ral,

oilb

earin

gm

ater

ials

are

proc

esse

das

follo

ws:

Oil

is fi

rstr

emov

edfro

mth

era

wm

ater

iala

ndth

ere

sulti

ngoi

lis

proc

esse

din

toei

ther

edib

leor

ined

ible

prod

ucts

.Th

eno

n-oi

lbea

ring

bypr

oduc

tsan

dw

aste

s(i.

e. th

eoi

lsee

dca

ke, s

oaps

tock

) are

also

proc

esse

dto

mak

ea

varie

tyof

edi

ble

and

ined

ible

prod

ucts

.

OIL

SEED

PRO

CESS

ING

Seed

Clea

ning

Brea

king

of k

erne

ls

Rem

oval

of h

usks

Hus

ksby

-pr

oduc

twa

ste

Inne

rke

rnel

s

Flak

ing

For

impr

ovin

gth

eef

fici

ency

of

extr

acti

onRo

asti

ng11

0°C

for

90 m

in

Pres

sing

OIL

SEED

PRO

CESS

ING

Crud

eoi

lPr

ess

cake

(4-5

% o

il)

Extr

acto

r

Extr

acti

onca

ke-

< 1%

oil

Tofe

edm

anuf

actu

rere

s

Crud

eoi

l

Refi

ning

Solven

t

(hex

ane)

Crud

eoi

lnee

dsre

fini

ng, t

hey

cont

ain

impu

riti

es(o

ff-f

lavo

rs,

waxe

s, g

ums,

dar

kpi

gmen

ts).

Prep

arat

ion

of R

awM

ater

ials

-Cl

eani

ng All

good

pre

para

tion

proc

esse

s st

art w

ith

clea

ning

. Cle

anin

g is

impo

rtant

not

onl

y to

en

sure

the

good

qua

lity

of th

e fin

al p

rodu

cts-

mea

l and

oil-

but a

lso

to a

void

pre

mat

ure

wea

r of t

he p

repa

ratio

n eq

uipm

ent.

Cle

anin

g us

es a

com

bina

tion

of s

cree

ning

, air

aspi

ratio

nan

d, w

hen

nece

ssar

y, o

ther

m

etho

ds, t

o se

para

te p

ods,

fine

s, s

tone

s,

sand

, met

al, e

tc.,

from

the

prod

uct.

Deh

ullin

gD

ehul

ling

(dec

ortic

atin

g), o

r par

tial d

ehul

ling,

is

an

addi

tiona

l and

som

etim

es a

com

plex

pr

oces

s. It

s pu

rpos

e is

to in

crea

se th

e pr

otei

n co

nten

t and

redu

ce th

e fib

reco

nten

t of t

he

extra

cted

see

dca

ke(a

lso

calle

dm

eal).

S

unflo

wer

and

soy

aar

e ty

pica

l see

ds fo

r de

hulli

ng. I

n th

e ca

se o

f cot

tons

eed,

par

tial

delin

ting

and

dehu

lling

at le

ast,

is re

quire

d by

th

e pr

oces

s. R

ape

or c

anol

a se

ed is

alm

ost

neve

r deh

ulle

d.

13

Deh

ullin

gH

ulls

are

ligh

ter t

han

the

kern

el o

r mea

t. D

ehul

ling

is g

ener

ally

a s

ucce

ssio

n of

uni

t op

erat

ions

: im

pact

ing

or c

rack

ing,

scr

eeni

ng,

and

grav

ity s

epar

atio

n th

roug

h m

ultip

le

aspi

rato

rs. A

ims:

To

enha

nce

the

prot

ein

and

fibre

leve

ls o

f the

mea

l, an

d fo

r red

ucin

g th

e am

ount

of o

il lo

st w

ith th

e hu

lls.

The

hulls

are

gen

eral

ly s

old

as fi

bre

com

plem

ent,

to fe

ed c

attle

, or b

urnt

as

fuel

.

14

Crac

king

Seed

s ar

e cr

acke

d to

redu

ce th

e pa

rtic

le s

ize

to e

nsur

e un

iform

coo

king

. C

rack

ing

is a

chie

ved

on c

orru

gate

d ro

ll st

ands

. Cra

ckin

g m

ills

with

one

or t

wo

pairs

of

rolls

are

use

d.

Ham

mer

mill

sar

e us

ed fo

r cer

tain

raw

m

ater

ials

like

pal

m k

erne

l.

15

Cook

ing-

Cond

ition

ing

Dur

ing

cook

ing,

the

seed

s ar

e he

ated

and

con

ditio

ned

to

a de

sire

d m

oist

ure

leve

l. Th

e m

ain

obje

ctiv

es o

f the

pr

oces

s ar

e:1.

Giv

e pl

astic

ity to

the

seed

s or

mea

ts.

2. D

ecre

ase

the

visc

osity

of t

he o

il.3.

Coa

gula

te th

e pr

otei

ns.

4. S

teril

ise

the

seed

s.5.

Det

oxify

cer

tain

und

esira

ble

seed

con

stitu

ents

.

Mul

ti-st

age

vert

ical

sta

ck c

ooke

rsor

larg

e, s

ingl

est

age,

ro

tary

hor

izon

tal c

ondi

tione

rs a

re u

sed

in in

dust

ry. T

he

seed

is u

sual

ly h

eate

d to

90-

110°

C fo

r pre

ssin

g or

65-

72°C

for d

irect

ext

ract

ion.

16

Flak

ing

All

seed

s m

ust b

e fla

ked.

Oil

extra

ctio

n is

ai

ded

by p

assi

ng th

e se

ed b

etw

een

larg

e di

amet

er s

moo

th ro

lls to

pro

duce

flak

es o

f, ty

pica

lly, 0

.3 to

0.4

mm

thic

knes

s. T

he fl

akes

are

pr

oduc

ed b

y fri

ctio

n be

twee

n th

e ro

lls th

at tu

rn

at d

iffer

ent s

peed

s.

17

Oil

Extr

actio

n

Sol

vent

ext

ract

ion

is a

hig

h te

chno

logy

pro

cess

th

at h

as to

be

carr

ied

out a

t com

para

tivel

y la

rge

scal

e. E

ssen

tially

the

proc

ess

is o

ne o

f co

ntin

uous

cou

nter

curr

ent e

xtra

ctio

nw

ith th

e ra

w m

ater

ial f

low

ing

in o

ne d

irect

ion

agai

nst a

so

lven

t; us

ually

hex

ane.

A

fter o

il ex

tract

ion

the

solv

ent p

asse

s to

a

reco

very

plan

t whe

re th

e so

lven

t is

strip

ped

off

unde

r vac

uum

. The

cru

de o

il th

en p

asse

s on

for

refin

ing.

18

Oil

Extr

actio

n

Inm

echa

nica

lext

ract

ion,

hyd

raul

icpr

esse

sar

eus

edan

din

the

pres

s, fl

akes

pass

betw

een

a sp

ecia

llyde

sign

edsc

rew

and

a ca

gew

hich

is

lined

with

stee

lscr

een

bars

spac

eda

fract

ion

of

an in

chpa

rt. S

crew

pres

ses

are

also

avai

labl

ein

sev

eral

conf

igur

atio

ns.

19

Soyb

ean

Prep

arat

ion

Con

vent

iona

lPre

para

tion

Syst

em fo

r So

ybea

ns

(Sou

rce:

Moo

re 1

983)

20

REF

ININ

G

Crud

eoi

lsas

rec

eive

dfr

omth

eex

trac

tion

plan

tor

rend

erin

gpl

ant,

co

ntai

nse

vera

lnon

-trig

lyce

ride

com

pone

nts

whi

chm

ust

be

rem

oved

. Ref

inin

gco

nsis

tsof

se

vera

lpr

oces

ses

whi

chac

com

plis

hth

isai

m.

REFI

NIN

G CR

UD

E O

ILS

Crud

epr

esse

dan

dex

trac

ted

oils

Deg

umm

ing

Wat

erGu

ms

are

hydr

ated

, se

ttle

in lo

wer

leve

l, se

pera

ted

phys

ical

ly.

Neu

tral

izat

ion

NaO

H(2

0%

solu

tion

)“S

oaps

tock

” so

ldto

soap

man

ufac

ture

rs

Blea

chin

gBl

each

ing

eart

hGe

ttin

gri

dof

dar

kco

lore

dpi

gmen

ts

Win

teri

zati

onRe

mov

elo

wer

mel

ting

poin

tfr

acti

ons

(use

din

m

arga

rine

pro

duct

ion)

. W

axes

are

rem

oved

. Co

olin

gto

~5°C

and

cent

rifu

ging

.

REFI

NIN

G CR

UD

E O

ILS

Deo

dori

zati

on

Refi

ned

oil

Hig

hte

mpe

ratu

re18

5-20

0°C,

low

pres

sure

stea

mdi

still

atio

npr

oces

sre

mov

ing

unde

sire

dof

f-fl

avor

com

pone

nts

(ald

ehyd

es, k

eton

es)

stea

m

Neu

tral

ized

, ble

ache

dan

dde

odor

ized

(nbd

) so

ldto

mar

gari

ne

prod

ucer

s

“liqu

idsa

lad

oils

”

23

Deg

umm

ing

Gum

s in

veg

etab

le o

il ne

ed to

be

rem

oved

to

avoi

d co

lour

and

tast

ere

vers

ion

durin

g su

bseq

uent

refin

ing

step

s.

Deg

umm

ing

is t

here

mov

alof

pho

spha

tides

from

the

oils

. Som

eph

osph

atid

esca

n be

re

mov

edby

wat

er-d

egum

min

g, “

non-

hydr

atab

leph

ospa

tides

” re

guire

a ch

emic

alde

gum

min

gpr

oces

sfo

rth

eir

rem

oval

.

24

Deg

umm

ing

The

tota

l deg

umm

ing

proc

ess

invo

lves

disp

ersi

nga

non-

toxi

cac

idsu

chas

ph

osph

oric

acid

into

the

oil,

allo

win

ga

cont

act

time

and

subs

eque

ntly

, th

eoi

lis

pas

sed

toa

cent

rifug

alse

para

tor

tore

mov

egu

ms

(Phy

sica

lref

inin

g).

25

PHYS

ICAL

REF

ININ

G

Phys

ical

refin

ing

is b

asic

ally

an a

cid

pret

reat

men

t(u

sual

ly0.

05 t

o0.

2% o

f ph

osph

oric

acid

adde

dan

dw

ellm

ixed

at a

bout

100C

), f

ollo

wed

imm

edia

tely

byhe

avy

conv

entio

nala

dsor

ptiv

ebl

each

ing

usin

gup

to2-

3% c

lay.

26Ph

ysical R

efining

28

Neu

tral

izat

ion

Man

y cr

ude

oils

con

tain

free

fatty

aci

ds (F

FA)w

hich

im

part

unp

leas

ant o

dour

san

d fla

vour

s. T

he F

FA's

are

neut

ralis

edby

trea

ting

the

oil w

ith a

car

eful

ly c

ontr

olle

d qu

antit

y of

cau

stic

sod

a so

lutio

n. In

larg

er o

il re

finer

ies

the

caus

tic s

oda

was

hes

are

sold

on

for s

oap

man

ufac

ture

and

are

know

n as

soa

p st

ock.

Neu

tral

isat

ion

also

resu

lts in

rem

oval

of p

hosp

hatid

es,

rem

oval

of f

ree

fatty

aci

ds a

nd re

mov

al o

f col

our

bodi

es. R

emov

al o

f tra

ces

of s

oap

and

moi

stur

e oc

curs

in

the

was

hing

and

dry

ing

step

s.Th

e ne

utra

lisat

ion

proc

ess

cons

ists

of c

aust

ic re

finin

g an

dre

-ref

inin

g (w

here

ver r

equi

red)

firs

t wat

er w

ashi

ng,

seco

nd w

ater

was

hing

and

vac

uum

dry

ing.

29

“CH

EMIC

AL R

EFIN

ING

” N

EUTR

ALIS

ATIO

N”

Chem

ical

(Alk

ali)

refin

ing

wor

kson

alm

ost

all

the

unde

sira

ble,

non

-trig

lyce

ride

com

pone

nts

Alka

li re

finin

gpr

oces

sco

nsis

tsof

:-M

ixin

gof

an

aque

ous

caus

ticph

ase

into

the

oil

phas

eto

prod

uce

soap

, -D

evel

opm

ent

of t

heaq

ueou

sph

ase

(soa

p) f

rom

the

oil

-Sep

arat

ion

of t

heaq

ueou

sph

ase

from

the

oil.

30Ch

emic

alRe

fini

ng

31

Blea

chin

gS

ome

oils

are

rath

er d

ark

in c

olou

rdue

topr

esen

ce

of o

xidi

sed

pigm

ents

and

can

be b

leac

hed

by th

e ad

ditio

n of

a s

mal

l am

ount

of b

leac

hing

ear

th o

r ac

tivat

ed c

arbo

npr

ior t

o fil

tratio

n.

Ble

achi

ng is

als

oth

e la

st s

tage

whe

re re

sidu

al

phos

phat

ides

, met

als

and

oxid

atio

n pr

oduc

ts c

an

be re

mov

ed p

rior t

ode

odor

isat

ion/

deac

idifi

catio

n.Th

e re

mov

al o

f the

se m

inor

impu

ritie

s is

ver

y im

porta

nt s

ince

they

hav

e a

dire

ct e

ffect

on

the

orga

nole

ptic

qual

ity a

nd o

xida

tive

stab

ility

of th

e de

odor

ised

prod

uct.

33

Deo

doris

atio

nIt

is a

hig

hte

mpe

ratu

re, h

igh

vacu

umst

eam

dist

illat

ion

proc

ess

tore

mov

evo

latil

e,

odor

ifero

usm

ater

ials

. D

eodo

rizat

ion

incr

ease

sth

eoi

l’sfla

vora

ndox

idat

ive

stab

ility

byne

arly

com

plet

ere

mov

alof

free

fatty

acid

s(F

FA) a

ndot

herv

olat

ileod

oran

dfla

vorm

ater

ials

, and

byth

erm

alde

stru

ctio

nof

pe

roxi

des.

But

it a

lso

parti

ally

rem

oves

the

toco

pher

ols.

34

Win

teriz

atio

nW

inte

rizat

ion

is a

n op

erat

ion

desi

gned

to

pres

erve

liqu

idity

and

refin

ed o

ils b

right

ness

.It

invo

lves

two

step

s:

Win

teriz

atio

nin

volv

es a

llow

ing

the

oil t

o st

and

at lo

w te

mpe

ratu

res,

dur

ing

whi

ch ti

me

high

er m

eltin

g gl

ycer

ides

crys

talli

seas

a s

olid

phas

ean

d ar

e se

para

ted

by c

entri

fuga

tion

orfil

tratio

n.

Proc

essing

Equ

ipmen

tSe

ed P

repa

ration

and

Cru

shing

Mills

-ha

mm

er, f

laki

ng, c

rack

ing,

dis

c, c

ollo

idCl

eaning

-m

ulti

dec

k gr

ain

drye

r, a

spir

ator

cook

er p

repr

ess/

full

pres

s, b

ench

pre

ss

Solven

t Ex

trac

tion

Equ

ipmen

tCr

own

solv

ent

extr

acto

rs

inve

rtin

g ba

sket

cen

trif

uge

for

powd

ers

Refining

Equ

ipmen

tCe

ntrifu

ges

Reac

tors

& F

ilter

s:fo

r bl

each

ing,

inte

rest

erif

icat

ion

and

hydr

ogen

atio

n.Deo

dorize

rs:

cont

inuo

usor

batc

h .

Win

teri

zati

on v

esse

ls

Idea

lflo

orpl

an o

f an

inte

grat

edoi

lpla

nt

37

Prim

ary

Proc

essi

ngAr

ea:

The

Pri

mar

yA

rea

is u

sed

topr

epar

eg

rain

s, o

ilsee

ds,

legu

mes

and

oth

erm

ater

ials

for

furt

her

proc

essi

ng.

Pilo

t sc

ale

indu

stri

aleq

uip

men

tca

n b

e av

aila

ble

tocl

ean

seed

s, m

illm

ater

ials

toan

ypa

rtic

lesi

ze, d

ryto

spec

ific

atio

nan

dsc

rew

pres

soi

lsee

ds.

Com

mon

proc

esse

sin

clu

de:

cru

shin

gof

oils

eeds

deh

ulli

ng

of g

rain

s&

legu

mes

mill

ing

of g

rain

s&

legu

mes

sepa

rati

onof

com

pon

ents

from

grai

ns

& le

gum

es

38

Seco

ndar

ypr

oces

sing

area

:Th

eSe

con

dary

Pro

cess

ing

area

prov

ides

a w

etpr

oces

sin

gen

viro

nm

ent

for

cen

trif

ug

es, e

vapo

rato

rs,

drye

rs, u

ltra

filt

rati

onu

nit

s, f

ilter

s, m

ixer

s, p

um

ps,

tan

ksan

dh

eat

exch

ange

rsco

nfi

gure

dto

suit

the

nee

dsof

fol

low

ing

seco

nda

rypr

oces

ses:

wet

mill

ing,

aqu

eou

sex

trac

tion

and

frac

tion

atio

nof

oi

lsee

dco

mpo

nen

ts

prep

arat

ion

of p

rote

in c

once

ntr

ates

and

isol

ates

aqu

eou

sex

trac

tion

and

puri

fica

tion

of b

ioac

tive

com

pon

ents

from

plan

tm

ater

ials

.

Oil

proc

essi

ngar

ea:

Common

proc

esse

sfo

roils

such

as s

oy, s

unflow

er, includ

e:

degu

mming

refining

pret

reat

ing/

blea

ching

stea

mst

ripp

ing

fatt

yac

idco

ncen

trat

ion

inte

r-es

terifica

tion

wint

erizat

ion

deod

orizat

ion.

Cont

empo

rary

Issu

esG

loba

l:H

erbi

cid

ere

sist

ant

soyb

ean

san

din

sect

resi

stan

tco

rn:p

rod

uct

sde

velo

ped

toh

elp

grow

ers

save

on in

pu

tco

sts

Hig

h-o

leic

soyb

ean

s(t

he

goal

for

tran

sgen

icso

ybea

ns

is t

ore

ach

80

-85%

ole

icac

idsi

nce

olei

cac

idis

con

side

red

mor

e"h

ealt

hy"

an

dm

ore

stab

leag

ain

stra

nci

dity

than

oth

eroi

ls)

are

two

exam

ples

of G

M f

oods

.

Cont

empo

rary

Issu

esLo

cal(N

atio

nal):

Shor

tage

of o

ilsee

dcr

ops(

dom

estic

prod

uctio

nin

suff

icie

ntfo

rlo

calc

onsu

mpt

ion)

Impo

rtQ

uota

sfo

rol

ive

oilf

rom

Turk

ey(s

ince

Sp

ain,

Gre

ece,

Ita

ly, P

ortu

gala

ndFr

ance

also

prod

uce

it(CA

P: c

omm

onAg

ricul

tura

lPol

icy)

in

ord

erto

enfo

rce

min

imu

m im

port

pric

esEx

port

subs

idie

sto

sell

EU p

rodu

cts

put

surp

luse

son

oth

erw

orld

mar

kets

too.

Poss

ible

Mea

sure

sB

ein

gou

rm

ajor

com

peti

tors

s, I

taly

, Gre

ece,

Spa

inan

dP

ortu

gal

take

adva

nta

geof

bei

ng

full-

mem

bers

of t

he

Euro

pean

Un

ion

. Tu

rkey

, on

th

eot

her

han

d, w

hile

expo

rtin

gn

on-q

uot

apr

odu

cts

toth

eEU

cou

ntr

ies

is

oblig

edto

pay

a ta

xof

16

.8%

. Mor

eove

r, w

ith

the

purp

ose

of im

prov

ing

its

glob

al t

rade

, Ita

lyke

eps

on

crea

tin

gn

ewpr

odu

ctva

riat

ion

s, p

utt

ing

her

self

one-

step

for

war

d. T

urk

eysh

ould

do t

he

sam

e.It

is p

ossi

ble

for

Turk

eyto

hav

ea

bett

erpo

siti

onin

ag

ricu

ltu

ral

expo

rts

prov

ided

that

the

pro

duce

rs,

entr

epre

neu

rsan

dth

est

ate

act

han

d-in

-han

d, w

hile

taki

ng

the

nec

essa

rypr

ecau

tion

san

dth

atth

est

ate

ince

nti

ves

are

incr

ease

dw

ith

agri

cult

ura

lpla

nn

ing,

av

oidi

ng

the

disi

nte

grat

ion

of f

ield

s, f

oun

dati

onof

pr

odu

cer

un

ion

s, s

tan

dard

izat

ion

of t

he

issu

eslik

est

orin

g, t

ran

spor

tati

on, a

nd

pack

agin

g.

43

Deg

umm

ing

Oil

refin

ing

mac

hine

rypi

ctur

esta

ken

at a

n o

ilre

finin

gpl

ant

44

Neu

traliz

atio

n

45

Dew

axin

g

46

Blea

chin

g

47

Win

teriz

atio

n

48

Deo

doris

atio

n