scholarly journals OIL LOSSES PADA FIBRE FROM PRESS CAKE DI PT. AMP PLANTATION UNIT POM

2021 ◽  
Vol 3 (1) ◽  
pp. 234-239
Author(s):  
Kushisa Atta Jaeba ◽  
Ega Tridiah Lestari ◽  
Muhammad Ilham Adelino
Keyword(s):  
Press Cake ◽  
Screw Press

PT.AMP Plantation Unit POM yang merupakan salah satu perusahaan dalam mengolah tandan buah segar yang berada di Desa Tapian Kandis, Kabupaten Agam, Sumatra Barat. Proses press, merupakan tahapan penting didalam tahapan produksi untuk memperoleh CPO. Proses ini memisahkan minyak dari daging buah, fibre dan nut dengan pengendalian standar kualitas berdasarkan oil losses. Hasil persentase beberapa parameter oil losses pada 20 Juli–19 September 2020 memperlihatkan bahwa fibre from press cake memiliki persentase paling tinggi yaitu 38,01% sedangkan persentase parameter paling rendah adalah shell of nut from press cake yaitu 2,84%. Oleh karena itu diperlukannya tindakan dari perusahaan dalam meminimalisir terjadinya oil losses pada fibre from press cake yaitu untuk analis laboratorium akan melakukan pengecekan setiap 2 jam sekali dengan menggunakan alat Nir Foss. Beberapa tindakan yang dilakukan operator pressing adalah memeriksa Digester, memeriksa panel elektrik, memeriksa Screw Press dan memastikan ke operator sterilizer lama perebusan tandan buah segar.  

Multiple Stage Pressing

1983 ◽  
Author(s):  
Ralph W. Cook
Keyword(s):  
Press Cake ◽  
Screw Press ◽  
Roller Press ◽  
The Press ◽  
Horizontal Roller

The first citrus feed mills built in Florida used Louisville or Davenport presses. The Louisville press was a horizontal roller press. The Davenport press used two flat perforated cones. These presses had several problems in common, the edges of the peel mass did not get pressed much and the pressure was released before discharging the press cake, giving reabsorption of the press liquor. Most of the installations changed to vertical or horizontal screw press by 1960. Since then, there has been only modest improvements. Paper published with permission.

Rice Bran Oil Extraction by Screw Press Method: Optimum Operating Settings, Oil Extraction Level and Press Cake Appearance

Rice Science ◽  
2012 ◽  
Vol 19 (1) ◽  
pp. 75-78 ◽  
Author(s):  
Supakit SAYASOONTHORN ◽  
Sudsaisin KAEWRUENG ◽  
Pannatorn PATHARASATHAPORNKUL
Keyword(s):  
Rice Bran ◽  
Press Cake ◽  
Rice Bran Oil ◽  
Oil Extraction ◽  
Screw Press ◽  
Optimum Operating ◽  
Press Method

scholarly journals Extraction of Coconut Milk by Continuous Screw Press

1969 ◽  
Vol 58 (3) ◽  
pp. 322-329
Author(s):  
L. E. Cancel ◽  
J. A. Rosario-Hernández ◽  
E. R. De Hernández
Keyword(s):  
Gradual Increase ◽  
Press Cake ◽  
Solid Material ◽  
Extraction Process ◽  
Hydraulic Press ◽  
Screw Press ◽  
Coconut Milk ◽  
Hammer Mill ◽  
The Press ◽  
Direct Pressure

Studies were conducted on the extraction of coconut milk using a continuous screw press. Speeds of 8.5, 12.5, and 17.5 r/min were used on the pressing screw. Pressures of 60, 80, 100, 120, 140, 160 and 180 lbf/in2 were used on the creeping cone, which in this machine serves as a solids releasing valve. A hydraulic press was used to evaluate the screw-press cake by completely removing the remaining coconut milk from the pressed solid material under a direct pressure of 185 p.s.i./m2 for 1 minute. The results of the experiments indicate a gradual increase in efficiency in the coconut milk extraction process as the pressure is augmented from 60 to 180 lbf/in2, with a more pronounced effect within the range of 60 to 100 lbf/in2. The increase in efficiency ranged from 3.5 percent at 8.5 r/min to 6.5 percent at 7.5 r/min. Capacity in the performance of the press is the characteristic most affected by changes in speed of the pressing screw. The capacity at a speed of 17.5 r/min dropped from 3,160 to 2,720 lbs/hr. With a speed of 12.5 r/min the capacity fluctuated between 1,800 and 1,700 lbs/hr, and at 8.5 r/min it was about 1,300 lbs/hr. The recommended set of conditions to extract coconut milk using this type of continuous screw-press are a speed of 17.5 r/min and a pressure of 100 lbs on the creeping cone, when working with comminute material from a hammer mill with a No. 4 screen (10 1/4-in perforations/in2).

DYNAMIC MODELING OF A QUICKLY EXPOSING ABOUT PIEZOHYDRAL EXECUTIVE BODY ANTI-SCREW PRESS

2018 ◽  
Author(s):  
V. P. Perevertov ◽  
◽  
E. A. Kuzina ◽  
G. P. Razzhivina ◽  
◽  
...  
Keyword(s):  
Dynamic Modeling ◽  
Screw Press ◽  
Executive Body

scholarly journals Elucidation of Melanogenesis-Associated Signaling Pathways Regulated by Argan Press Cake in B16 Melanoma Cells

Nutrients ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 2697
Author(s):  
Thouria Bourhim ◽  
Myra O. Villareal ◽  
Chemseddoha Gadhi ◽  
Hiroko Isoda
Keyword(s):  
Signaling Pathways ◽  
Press Cake ◽  
Global Gene Expression ◽  
Melanoma Cells ◽  
B16 Melanoma ◽  
Dependent Manner ◽  
Melanin Biosynthesis ◽  
B16 Melanoma Cells ◽  
Pigmentary Disorders ◽  
Argan Oil

The beneficial effect on health of argan oil is recognized worldwide. We have previously reported that the cake that remains after argan oil extraction (argan press-cake or APC) inhibits melanogenesis in B16 melanoma cells in a time-dependent manner without cytotoxicity. In this study, the global gene expression profile of B16 melanoma cells treated with APC extract was determined in order to gain an understanding of the possible mechanisms of action of APC. The results suggest that APC extract inhibits melanin biosynthesis by down-regulating microphthalmia-associated transcription factor (Mitf) and its downstream signaling pathway through JNK signaling activation, and the inhibition of Wnt/β-catenin and cAMP/PKA signaling pathways. APC extract also prevented the transport of melanosomes by down-regulating Rab27a expression. These results suggest that APC may be an important natural skin whitening product and pharmacological agent used for clinical treatment of pigmentary disorders.

scholarly journals The Effect of pH and Storage Temperature on the Stability of Emulsions Stabilized by Rapeseed Proteins

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1657
Author(s):  
Karolina Östbring ◽  
María Matos ◽  
Ali Marefati ◽  
Cecilia Ahlström ◽  
Gemma Gutiérrez
Keyword(s):  
Zeta Potential ◽  
Storage Temperature ◽  
Emulsion Stability ◽  
Press Cake ◽  
Strong Impact ◽  
Soy Lecithin ◽  
Rapeseed Protein ◽  
Rapeseed Proteins ◽  
Precipitation Ph ◽  
The Stability

Rapeseed press cake (RPC), the by-product of rapeseed oil production, contains proteins with emulsifying properties, which can be used in food applications. Proteins from industrially produced RPC were extracted at pH 10.5 and precipitated at pH 3 (RPP3) and 6.5 (RPP6.5). Emulsions were formulated at three different pHs (pH 3, 4.5, and 6) with soy lecithin as control, and were stored for six months at either 4 °C or 30 °C. Zeta potential and droplet size distribution were analyzed prior to incubation, and emulsion stability was assessed over time by a Turbiscan instrument. Soy lecithin had significantly larger zeta potential (−49 mV to 66 mV) than rapeseed protein (−19 mV to 20 mV). Rapeseed protein stabilized emulsions with smaller droplets at pH close to neutral, whereas soy lecithin was more efficient at lower pHs. Emulsions stabilized by rapeseed protein had higher stability during storage compared to emulsions prepared by soy lecithin. Precipitation pH during the protein extraction process had a strong impact on the emulsion stability. RPP3 stabilized emulsions with higher stability in pHs close to neutral, whereas the opposite was found for RPP6.5, which stabilized more stable emulsions in acidic conditions. Rapeseed proteins recovered from cold-pressed RPC could be a suitable natural emulsifier and precipitation pH can be used to monitor the stability in emulsions with different pHs.

scholarly journals The Nutritional Value and Safety of Genetically Unmodified Soybeans and Soybean Feed Products in the Nutrition of Farm Animals

Agronomy ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1105
Author(s):  
Małgorzata Świątkiewicz ◽  
Kamil Witaszek ◽  
Ewa Sosin ◽  
Krzysztof Pilarski ◽  
Beata Szymczyk ◽  
...  
Keyword(s):  
Glycine Max ◽  
Nutritional Value ◽  
Urease Activity ◽  
Basic Protein ◽  
Press Cake ◽  
Farm Animals ◽  
Soybean Seeds ◽  
Lower Content ◽  
Glycine Max L ◽  
Protein Feed

Post-extraction soybean (Glycine max (L.) Merr.) meal is widely used as a basic protein feed for farm animals, especially poultry and pigs. Products made from unmodified soybean seeds are an alternative to imported GMO soybean meal. The aim of the study was to develop feed products from popular European varieties of genetically unmodified soybeans, which can be produced on small and medium-sized farms, and to assess their nutritional value and safety to livestock. The research was conducted on the seeds of three soybean varieties and two types of feed products resulting from thermobaric treatment (extrudate) and oil pressing (soybean press cake). The mould and yeast contamination of domestic seeds was negligible. The thermobaric and pressing treatments lowered the content of fungi by 97%. The products were considered free from mycotoxins. In comparison with full-fat soybean seeds, the protein content in the products was up to 19% higher, and 92% of the total lysine remained available. The products had lower content of antinutritional ingredients (trypsin inhibitors) and the urease activity was reduced by 52–59% and 99%, respectively. The experiment showed that the European genetically unmodified soybean feed products were characterised by good quality, mycotoxicological purity and high nutritional value for farm animals.

scholarly journals Effects of the inclusion of detoxified argan press cake in the diet of dairy goats on milk production and milk quality

2019 ◽  
Vol 43 (3) ◽  
pp. 323-333 ◽  
Author(s):  
Nazha LAKRAM ◽  
Sana MOUTIK ◽  
Ikram MERCHA ◽  
El Haj El MAADOUDI ◽  
Rachid KABBOUR ◽  
...  
Keyword(s):  
Milk Production ◽  
Press Cake ◽  
Milk Quality ◽  
Dairy Goats
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