Compression behaviour of bulk rapeseed: Effects of heat treatment, force, and speed
2017
Kabutey, Abraham | Herak, David | Choteborsky, Rostislav | Dajbych, Oldrich | Sigalingging, Riswanti | Akangbe, Olaosebikan Layi
This study described the compression behaviour of bulk rapeseed using the universal compression testing machine and vessel diameter of 60 mm with a plunger. The pressing factors, namely the heat treatment temperature, speed, and force, were varied between 45 and 105°C, 5 and 25mm min⁻¹ then 40 and 120 kN, respectively. The bulk rapeseed samples were measured at pressing heights between 20 and 100 mm. The parameters determined were maximum deformation (mm), deformation energy (J), oil yield (%), oil point strain (–), oil point force (kN), and oil point energy (J). Clearly, maximum deformation, deformation energy, and oil yield increased with the increase in force and heat treatment temperature, while that of speed showed a downward trend. A plot of the amounts of force and deformation displayed a smooth and serration curve characteristic. The area under the smooth curve behaviour described the compression process where the maximum rapeseed oil was obtained, while the serration pattern represented the ejection of the rapeseed cake through the holes of the pressing vessel as a result of the higher force and speed. The lower and upper oil points of rapeseed were detected at pressing heights 80 mm and 100 mm with corresponding strain values of 0.38 and 0.49 (–). This study provided vital information on rapeseed in axial pressing which can be applied in the industrial technology for optimizing the mechanical screw press oil production.
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