Experimental Study to Support Local Sunflower Oil Chains: Production of Cold Pressed Oil in Central Italy

Sunflower is one of the most important oilseed crops cultivated in the world for different purposes. In Italy, the production is mostly located in the central area, representing 70% of Italian production. The market demand for sunflower oil is higher than the national production. There is an increasing request for cold pressed sunflower oil for food application. The success of this activity is linked to a correct setting up and management of the production and supply chain with a valorization of products and by-products. To this aim, information is needed, and this paper is focused on the cultivation of sunflower in central Italy using suitable hybrids, as well as on the study of the cold extraction performance of the sunflower seed produced and the quality of by-products and residues. Results indicate that, on average, a range of about 1.0–1.5 t ha−1 of cold pressed oil and different amounts of by-products can be obtained. According to a proposed scenario, 30 ha cultivated with sunflower are needed to create a complete supply chain within the farm, avoiding many additional passages and maintaining all the value for the farmer. It is important to use suitable hybrids for obtaining good yield, but also the cold extraction performances are important because they also affect the quality of by-products and residues that can be valorized themselves to improve sustainability.

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Nutritive evaluation and milk quality of including of tomato or olive by-products silages with sunflower oil in the diet of dairy goats

Animal Feed Science and Technology ◽

10.1016/j.anifeedsci.2017.08.008 ◽

2017 ◽

Vol 232 ◽

pp. 57-70 ◽

Cited By ~ 25

Author(s):

A. Arco-Pérez ◽

E. Ramos-Morales ◽

D.R. Yáñez-Ruiz ◽

L. Abecia ◽

A.I. Martín-García

Keyword(s):

Sunflower Oil ◽

Milk Quality ◽

Dairy Goats ◽

By Products

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Effects of the contents of impurities and seed hulls on the quality of cold-pressed sunflower oil

Czech Journal of Food Sciences ◽

10.17221/179/2011-cjfs ◽

2012 ◽

Vol 30 (No. 4) ◽

pp. 343-350 ◽

Cited By ~ 4

Author(s):

E. Dimić ◽

T. Premović ◽

A. Takači

Keyword(s):

Adverse Effect ◽

Oxidative Stability ◽

Sunflower Oil ◽

Screw Press ◽

Raw Material ◽

Chemical Characteristics ◽

Chemical Quality ◽

Adverse Influence ◽

Cold Pressed

The effects of different contents of impurities and seed hulls in the raw material on the sensory characteristics, chemical quality, and oxidative stability of sunflower oil prepared by the procedure of cold pressing on a screw press were investigated. It was found that the presence of impurities (up to 10%) and hulls (up to 32%) had an adverse effect on the sensory and chemical characteristics of the oil. The adverse influence on the oils colour was also evidenced from the results of measuring their transparency, which ranged from 14.75% to 43.60%. The presence of impurities and seed hulls caused also a decrease in the oxidative stability of oils, as the values of the induction period ranged from 3.63 h to 4.63 h, while the Totox values were in the range from 2.25 to 5.87.  

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Optimal Manufacturing-Remanufacturing Production Policy for a Closed-Loop Supply Chain under Fill Rate and Budget Constraint in Bifuzzy Environments

International Journal of Mathematics and Mathematical Sciences ◽

10.1155/2014/690435 ◽

2014 ◽

Vol 2014 ◽

pp. 1-14 ◽

Cited By ~ 1

Author(s):

Soumita Kundu ◽

Tripti Chakrabarti ◽

Dipak Kumar Jana

Keyword(s):

Supply Chain ◽

Closed Loop ◽

Budget Constraint ◽

Raw Material ◽

Market Demand ◽

Fill Rate ◽

Closed Loop Supply Chain ◽

Manufacturing Facility ◽

Production Policy

We study a closed-loop supply chain involving a manufacturing facility and a remanufacturing facility. The manufacturer satisfies stochastic market demand by remanufacturing the used product into “as-new” one and producing new products from raw material in the remanufacturing facility and the manufacturing facility, respectively. The remanufacturing cost depends on the quality of used product. The problem is maximizing the manufacturer’s expected profit by jointly determining the collected quantity of used product and the ordered quantity of raw material. Following that we analyze the model with a fill rate constraint and a budget constraint separately and then with both the constraints. Next, to handle the imprecise nature of some parameters of the model, we develop the model with both constraints in bifuzzy environment. Finally numerical examples are presented to illustrate the models. The sensitivity analysis is also conducted to generate managerial insight.

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Influence of impurities and hull content in material for pressing on sensory quality cold-pressed sunflower oil

Acta periodica technologica ◽

10.2298/apt1041069p ◽

2010 ◽

pp. 69-76 ◽

Cited By ~ 3

Author(s):

Tamara Premovic ◽

Etelka Dimic ◽

Aleksandar Takaci ◽

Ranko Romanic

Keyword(s):

Sunflower Oil ◽

Sensory Quality ◽

Screw Press ◽

Simultaneous Presence ◽

Negative Effect ◽

Effect Of Impurities ◽

Cold Pressed ◽

Time Decrease ◽

Influence Of Impurities

This paper analyzes influence of different percentage of impurities and hull in the material for pressing on sensory quality (appearance, smell, taste, aroma and colour) of edible nonrefined sunflower oil. It has been concluded that simultaneous presence of impurities and hull in the starting material, especially presence of bigger quantities of impurities, has a rather negative effect on sensory quality of sunflower oil, made by cold pressing on a screw press. Apart from sensory analysis, the effect of impurities and hull on oil colour has also been identified by transparency determining, i.e. content of total pigments - carotenoids and chlorophyll. It has been concluded that presence of bigger quantities of impurities and hull cause the increase of content of both carotenoids and chlorophyll, and at the same time, decrease of transparency value in cold-pressed sunflower oil.

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A three-echelon supply chain model with price and two-level quality dependent demand

RAIRO - Operations Research ◽

10.1051/ro/2018066 ◽

2020 ◽

Vol 54 (1) ◽

pp. 37-52

Author(s):

Balaji Roy ◽

Bibhas Chandra Giri

Keyword(s):

Supply Chain ◽

Raw Material ◽

Model Parameters ◽

Decision Variable ◽

Chain Model ◽

Market Demand ◽

Decentralized System ◽

Supply Chain Model ◽

Dependent Demand

This paper considers a three-echelon supply chain model with one supplier, one manufacturer and one retailer for trading a single product. We assume that the market demand at the retailer’s end is stochastic, but dependent on price and quality of the product. The final product’s quality depends on the manufacturing process and the raw material’s quality. We first develop models for centralized and decentralized scenarios. Then we try to coordinate the decentralized system with some contract mechanism. We show that revenue sharing contract is not able to coordinate the system, but a composite contract comprised of sales rebate and penalty (SRP) with return is able to coordinate the system. Finally, we illustrate the developed model with a numerical example and show the efficiency of SRP with return policy. We graphically show the effects of various model-parameters on the optimal decisions. Most of the existing literature’s focus on the quality of the finished product, but in this model we incorporate the quality of the raw material as a decision variable along with the finished product quality. We also able to coordinate the three echelon model with a composite contract which is seldom addressed in the existing literatures.

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Impact of the seed storage time on the quality of cold-pressed sunflower oil

Acta periodica technologica ◽

10.2298/apt1445067p ◽

2014 ◽

pp. 67-77 ◽

Cited By ~ 2

Author(s):

Tamara Premovic ◽

Sanja Dimic ◽

Olga Radocaj ◽

Etelka Dimic

Keyword(s):

Oxidative Stability ◽

Sunflower Oil ◽

Storage Time ◽

Seed Storage ◽

Oxidation Products ◽

Sensory Profile ◽

Quality Aspects ◽

Cold Pressed ◽

The Impact

The objective of this study was to investigate the impact of seed storage time on the quality of cold-pressed sunflower oil. The quality and oxidative stability of oil was determined in samples of domestic varieties of sunflower hybrid, linoleic type seeds, obtained from fresh seeds and from seeds stored in silo cell for 6 and 12 months at temperature below 30oC and in good ventilation conditions. It was found that the longer storage time of seeds had a negative impact on many quality aspects of the oil, such as flavor, odor and aroma, primarily on the sensory profile. Chemical characteristics and oxidative stability of oil were also influenced by the storage time, which was confirmed by increased values of the acid value (AV) and peroxide value (PV) of the oil samples. Fresh seed oil had an AV of 0.49?0.01 mgKOH/g, while oils that were obtained from one-year old seeds had an AV of 1.95?0.02 mgKOH/g. Content of the primary oxidation products in the oil obtained by cold-pressing of the fresh seeds was 1.73?0.02 mmol/kg (measured as PV), and 2.22?0.07 mmol/kg in that from the seeds stored for 12 months. The anisidine value for the oil obtained from the seeds stored for 12 months was 0.86?0.04 (100A1% 350nm).

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Quality of fat-reduced frankfurter formulated with unripe banana by-products and pre-emulsified sunflower oil

International Journal of Food Properties ◽

10.1080/10942912.2020.1733014 ◽

2020 ◽

Vol 23 (1) ◽

pp. 420-433 ◽

Cited By ~ 1

Author(s):

Jailson Pereira ◽

Sarfaraz Ahmed Brohi ◽

Sathuvan Malairaj ◽

Wangang Zhang ◽

Guang-Hong Zhou

Keyword(s):

Sunflower Oil ◽

By Products

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Food Innovation as a Means of Developing Healthier and More Sustainable Foods

Foods ◽

10.3390/foods10092069 ◽

2021 ◽

Vol 10 (9) ◽

pp. 2069

Author(s):

Adrián Rabadán ◽

Roberto Nieto ◽

Rodolfo Bernabéu

Keyword(s):

Environmental Impact ◽

Food Products ◽

Lower Number ◽

Market Demand ◽

Food Neophobia ◽

Novel Technologies ◽

Balanced Diet ◽

Areas Of Interest ◽

By Products

The current demand for healthy and sustainable foods has encouraged the development of new alternatives even in traditional products. Improved foods may be produced by reducing the amount of some ingredients, adding new ones, or replacing traditionally used ingredients for others. By reformulating their products, manufacturers can offer healthier choices for an ever-growing number of consumers interested in maintaining a balanced diet. In addition, the market demand for more sustainable foods contributes to a lower environmental impact in their production. In this regard, current areas of interest include the production of foods using a lower number of inputs, as well as the utilization of food by-products, to improve the amount and quality of available foods. Another aspect to be considered is that not all consumers are willing to eat foods produced with new ingredients or novel technologies. Hence, the development of innovations in food products should take into account the influence of so-called “consumer food neophobia”.

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