INVESTIGATION OF THE COMPOSITION OF BRASSICA NAPUS CAKE DURING CAVITATION TREATMENT
UDC 66.084.2
Abstract
The paper presents the results of studies of the influence of hydrodynamic cavitation processes on the jet-barrier installation to determine the effectiveness of this technology in the processing of rapeseed cake. The aim of the study was to study the composition of rapeseed cake under various modes of hydrodynamic cavitation, in connection with which, rapeseed cake suspensions were obtained during 5, 20 and 35 cycles of cavitation treatment; the protein content, residual oil content, fiber and soluble carbohydrates in the obtained fractions of rapeseed cake were determined; and the mineral composition was studied. The following methods were used in the study: determination of oil by the Randall method, determination of protein by the Kjeldahl method, determination of fiber by the Veende method, determination of the content of soluble carbohydrates in accordance with GOST 26176-2019, determination of mineral composition by atomic absorption spectrometry in accordance with GOST 32343-2013.
As a result, fractions of the suspension were obtained in the form of a solid residue, protein paste and washing water. An increase in the number of processing cycles reduced the concentrations of proteins (by 2.42% in solids, by 8.3% in protein paste), oil (by 2% in solids, 4% in protein paste), fiber (by 9.87% in solids, 3.86% in protein paste), mineral components (about 40%) and increased the content of soluble carbohydrates (by 9.54% in the solid, by 3.09% in the protein paste).
Thus, it was found that cavitation treatment of rapeseed cake at the jet barrier plant provides a reduction in oil content and an increase in the content of soluble carbohydrates, which allows us to consider this technology as an alternative method for obtaining feed products, protein concentrates and food additives based on rapeseed cake.
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