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Influence of fruit seed drying parameters on the quality of the oil

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The drying process of apricot seed is investigated. The Ranny Marusicha apricot variety (initial moisture content is from 28.7 to 32.2%), Vladimir cherry variety (initial moisture content is from 19.4 to 21.4%) and Napoleon sweet cherry variety (initial moisture content is 25.5 to 27.3%) were dried by infrared radiation in a vibrofluidized bed. To analyze the effect of drying parameters on the quality of oil to be obtained the main indicator of the fruit seed oil quality – an acid value – is determined by titration. The acid values obtained indicates that depending on the kernel heating temperature three periods are observed: in the first one an increase of acid value occurs as the temperature of kernel increases from 40 to 60°C due to increased activity of enzyme systems lipase which promotes the hydrolysis of fats in particular; in the second period acid value decreases as temperature rises to 70…85°C, which is caused by the binding of free fatty acids to form protein-lipid complexes; in the third period there is an increase of acid value as the temperature of kernel rises above 85°C due to thermal decomposition of triglycerides to form low molecular weight acids. Furthermore, kernel heating above 120°C leads to their browning - the result of sugar caramelization and the shell cracking. For the recommended temperature of kernel heating to be no more than 110°C drying should be performed at a heat flux density of 400; 900 W/m2, which allows achieving high intensity of the process with the preservation of kernel oil quality.

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