name
Gyulushanyan Hasmik Petrovna
Scholastic degree
•
Academic rank
associated professor
Honorary rank
—
Organization, job position
• Kuban State Technological University
Research interests
Web site url
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0
TOP5 co-authors
Articles count: 2
Сформировать список работ, опубликованных в Научном журнале КубГАУ
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THE INFLUENCE OF METHODS USED TO PREPARE FLAX SEEDS FOR PRESSING ON THE OUTPUT AND QUALITY OF OIL
Description
Analytical survey has revealed that technologies of flaxseed oil processing used nowadays are able to produce technical flaxseed oil if the output is high and food flaxseed oil if the output is low. The objective of this work is to reason the most effective method to increase the output of food flaxseed oil while keeping its quality high. In this article a comparison has been made between single cold pressing of flaxseeds without preliminary preparation with microwave processing, as well as traditional (conductive) heating with traditional heating under vacuum. The object of the research is samples of flaxseeds (high quality variety VNIIMK-620 which contains 56.28% of linolenic acid in its fatty acid composition. It has been established, that the use of preliminary microwave processing enables to increase the output of oil compared to a single cold pressing without any processing, whereby the mass content of oil in oil cake can be reduced by 2.2%. At the same time the indicators of acid number and peroxide value are increased by 0,05 mg KOH/g and 0.37 mmol of active oxygen/kg correspondingly. Preliminary traditional heating of seeds before cold pressing enables to increase the output of oil, though not considerably, compared with preliminary microwave processing. At the same time the changes in acid number and peroxide value are similar to cold pressing with microwave processing. The use of vacuum when heating seeds in a traditional way does not influence the output of flaxseed oil but enables to decrease acid number and peroxide value to the level which is characteristic for the oil in original seeds. Thus, it is reasonable to use preliminary microwave processing under vacuum before cold pressing with the view to produce food flaxseed oil of high quality in terms of oxidative deterioration and the increase of its output
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THE COMPOSITION AND PROPERTIES OF FLAX OIL AS A COSMETIC INGREDIENT
Description
This article studies fatty acid composition of flax oil of the new sort called “Surprise”. We defined the main characteristics of cosmetic oils. We propose to use the mix of flax oils in the formulation of cosmetics
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