FIELD: fat-and-oil industry. SUBSTANCE: method involves separating seeds from fruit; drying, sorting, grinding seeds; subjecting ground seeds to moisture and thermal treatment and pressing. Drying process is performed in two stages: at first stage 6-7 cm thick seed layer is subjected to active ventilation with air having temperature of 25-30 C, flow rate of 0.2-0.3 m/s till seed moisture content reaches 20-22%, and at second stage drying is performed at air temperature of 60-80 C. Further reprocessing of seeds dried at temperature of 60 C is conducted in three weeks of storage (holding), and of seeds dried at temperature of 80 C directly after drying. Oil produced by method has increased content of biologically active substances and may be used as food product, as well as pharmacological means. EFFECT: simplified method and increased yield of oil. 5 tbl
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Authors
Dates
2001-07-10—Published
2000-04-28—Filed