A system for extracting oil from pumpkin seeds

Abstract

A system for extracting oil from pumpkin seeds, including: ◯ Pre-treatment unit for cleaning and lightly roasting the pumpkin seeds as required to preserve important nutrients while minimizing pre-treatment; ◯ Oven dryer for oven drying of the seeds using a time-temperature relationship model (TT R) at an optimal temperature range of 45-55 °C for a duration of 8-12 hours to ensure efficient moisture removal and preservation of oil quality; ◯ Grinding unit for grinding the dried seeds to a particle size of 0.5-1.0 mm to increase the surface area and enable efficient oil extraction.

Description

AREA OF INVENTION

[0001] This invention relates to a system for extracting oil from pumpkin seeds, which includes special parameters to improve extraction efficiency, maintain oil quality and reduce energy consumption. BACKGROUND OF THE INVENTION

[0002] The pumpkin (Cucurbita sp.) is an edible and perishable plant with rinds, bark, juicy pulp, and seeds, which are important in the food industry for the production of soups, jams, juices, and alcoholic beverages. However, underutilized pumpkin seeds represent a rich source of valuable oil and several health-promoting compounds, the exploration of which is still ongoing. Furthermore, conventional methods for extracting pumpkin seed oil are often time-consuming and energy-intensive, do not meet current sustainability standards, and can damage temperature-sensitive components, thus reducing the effective extraction rate. This problem can be solved through optimization technologies that protect the active ingredients from degradation and increase extraction efficiency.The optimization methods address the general deterioration of the oil's essential properties and ensure sufficient extraction, which can be achieved through minimal processing steps, for example, by controlling the temperature-time equilibrium. The aim is therefore to investigate the problem of oil extraction rate and the quality characteristics of pumpkin seeds and to propose an optimized processing technology that requires minimal processing compared to conventional methods, saves time, energy, and costs, while simultaneously maintaining oil quality characteristics and contributing to sustainability. Conventional pretreatment method: 1. Time-consuming: Conventional treatment uses methods such as sun drying, which depend on the weather and seasonal conditions of the environment, affecting the efficiency of seed harvesting. 2. Quality inconsistency: The results of the extracted oil may be inconsistent, as they depend on the effectiveness of the pretreatment stage and other processing factors, and also affect the physicochemical properties. 3. Limited control: The degree of drying control is not constant, which makes effective drying difficult and impairs milling and extraction efficiency. 4. Resource-intensive: Conventional methods may consume more energy and resources due to longer drying times and less efficient precision. Minimal processing of the extraction: 1. Time-temperature approach: The criteria allowed for minimal processing to optimize drying conditions, taking into account other factors such as surface area, size of the ground seed meal, and equipment capacity. 2. Improvement of purity: Minimal treatment improves and maintains the purity of the extracted oil and reduces variations in appearance and color, which is particularly important for consumer acceptance. 3. Efficient extraction rate: The amount of oil extracted with the applied technique is considerable compared to conventional treatment, taking into account the seed variety and the origin of the materials. 4. Quality control - Consistency: The process maintains the consistent physicochemical properties of the extracted oil and ensures effective drying of the seed while preserving the delicate nutrients. 5. Energy efficient: The method enables effective energy use by controlling temperature and time, thus contributing to sustainable resource use and meeting the demands of the food industry. 6. Adaptive simplicity: The model concept is easy to implement and apply, which contributes to cost efficiency and sustainability in the pumpkin seed oil extraction process and may serve as a standard procedure for private and industrial applications in the food processing industry. Summary of the invention

[0003] The invention provides a novel system for extracting oil from pumpkin seeds using a time-temperature relationship model (TT R) to optimize the drying and extraction process. This system minimizes pretreatment, improves extraction efficiency, and preserves oil quality. Key parameters of the new method: 1. Temperature-Time Relationship Model (TT R): Establishes a precise balance between temperature and time to improve drying efficiency and extraction yield. 2. Optimal drying temperature: Identifies an optimal drying temperature range (45-55 °C) that prevents the degradation of sensitive compounds while maximizing oil extraction. 3. Extended drying time: Use an extended drying time (8-12 hours) at optimal temperature to ensure thorough moisture removal and increase the surface area. 4. Controlled grinding process: Uses a grinding process with a specific particle size (0.5-1.0 mm) to improve the efficiency of oil extraction. 5. Reduced pretreatment: Minimizes pretreatment to preserve maximum nutritional value and reduce processing complexity. 6. Oil purity parameters: Monitors physicochemical properties such as acidity (<0.5 mg KOH / g), peroxide value (<5 meq / kg) and reflectance index (1.47-1.49) to ensure high oil purity. 7. Energy consumption indicators: Measures and optimizes energy consumption to reduce operating costs and improve sustainability.

[0004] The experiments are based on the temperature-time relationship, minimal pretreatment to create a larger surface area on the seed, and a comparison with conventional treatments to assess the quality and extraction rate of pumpkin seed oil (PSO). 1. Temperature-time relationship (TT R): Through minimal treatment at low temperature and long time (LTLT), a temperature-time relationship is developed which is used to relate the efficiency of the extraction and the quality characteristics of the pumpkin seed oil. 2. Optimization of oven drying: The TT R model approach is integrated into the oven drying method to improve the drying rate and increase the surface area of ​​the seed during milling, thereby enabling efficient extraction on a small and industrial scale. 3. Quality characteristics: The various criteria are used to evaluate the physicochemical properties (e.g., acidity, reflectance index, peroxide value) to ensure the purity and acceptance of PSO. 4. Sensory evaluation: Subjective technique for assessing various sensory parameters (e.g., color, appearance, taste, etc.) with regard to general consumer acceptance. 5. Final Approach: The optimized drying conditions achieve the desired results in terms of improved quality characteristics, seed utilization, time and energy savings, as well as improved extraction efficiency, sensory properties, and palatability. These minimal treatments can serve as effective methods for use on both a private and industrial scale. DETAILED DESCRIPTION OF THE INVENTION

[0005] Pectin extraction process: 1. Pre-treatment: Clean and lightly roast the pumpkin seeds if necessary, but minimize pre-treatment to retain the essential components. 2. Drying: With the TT R model, you can dry the seeds in the oven for 8-12 hours at an optimal temperature of 45-55 °C. This ensures efficient moisture removal and preserves the oil quality. 3. Grinding: Grind dried seeds to a particle size of 0.5-1.0 mm to increase the surface area and enable efficient oil extraction.

[0006] Yogurt recipe: 1. Formulation: Add extracted oil in concentrations of 3-7% (w / w) to yogurt formulations to achieve the desired texture and taste. 2. Mixing process: Thoroughly mix the oil with the yogurt base, ensuring even distribution to improve texture and consistency.

[0007] Safety and quality assurance: 1. HACCP protocols: Implement safety measures to monitor and control potential hazards during oil extraction and yogurt production. 2. Quality control: Regularly test the extracted oil and yogurt for physicochemical properties and sensory characteristics to ensure compliance with safety and quality standards.

[0008] Economic analysis: 1. Cost-benefit analysis: Compare the costs of the new extraction method with conventional methods and highlight the savings in energy and resources. 2. Sustainability: Assess the environmental impact, paying particular attention to reducing waste and energy consumption. EXAMPLES Example 1: Optimized drying conditions 1. Procedure: Pumpkin seeds are pre-treated, dried for 10 hours at 50 °C using the TT R model and then ground to a particle size of 0.7 mm. 2. Results: The oil yield is 25% higher compared to conventional methods and exhibits improved quality characteristics. Example 2: Incorporating oil into yogurt 1. Procedure: Extracted oil is mixed into yogurt at a concentration of 5% (w / w). The mixture is tested for texture and taste. 2. Results: The yogurt exhibits improved creaminess and consistency, and the sensory evaluation confirms improved consumer acceptance. Example 3: Economic impact 1. Procedure: Conduct an economic analysis in which you compare the new method with conventional methods. 2. Results: The novel method leads to a reduction in operating costs of 20% and an increase in market competitiveness of 30% due to improved oil quality and lower resource consumption.

[0009] The novel system for extracting oil from pumpkin seeds represents an efficient, sustainable and high-quality solution and is therefore suitable for a wide range of applications in the private and industrial sectors.

Claims

[1] A system for extracting oil from pumpkin seeds, comprising: ◯ Pre-treatment unit for cleaning and lightly roasting the pumpkin seeds as required to preserve important nutrients while minimizing pre-treatment; ◯ Oven dryer for oven drying of the seeds using a time-temperature relationship model (TT R) at an optimal temperature range of 45-55 °C for a duration of 8-12 hours to ensure efficient moisture removal and preservation of oil quality; ◯ Grinding unit for grinding the dried seeds to a particle size of 0.5-1.0 mm to increase the surface area and enable efficient oil extraction. [2] System according to claim 1, wherein the pretreatment comprises light roasting of pumpkin seeds at a temperature of 80-100 °C for 10-15 minutes. [3] System according to claim 1, wherein the oven drying process is carried out at a temperature of 50°C for about 10 hours and the dried seeds are ground to a particle size of 0.7 mm. [4] System according to claim 1, comprising a mixing unit for incorporating oil obtained from pumpkin seeds into yogurt, wherein the mixing unit: The extracted oil is added to the yogurt at a concentration of 3-7% (w / w) to achieve the desired texture and taste; and ◯ the oil is thoroughly mixed with the yogurt base to ensure even distribution and improve texture and consistency.