In order to study the force‐structure and oil out property of sunflower seed kernel under compressive loading during processing, the force‐structure properties of sunflower seeds under different compression distance, compression speed, holding time and temperature were investigated by texture analyzer combined with in‐situ optical microscopic observation for compression test on sunflower seeds. The sunflower kernel damage was analyzed with the FEM method. The results showed that the extrusion force of the sunflower seed kernel increased with increasing compression distance. Due to the weakest load‐bearing capacity of sunflower seeds in the horizontal direction and the force interaction diffusion effect, cracks are produced at the seed edges. The number of cracks increased with the increase in extrusion force; surface damage is more severe. The compression speed had little effect on the seed peak extrusion force. Holding pressure can make sunflower seeds more fully squeezed, and the cracks are intensified, but the effect is no longer obvious after 240s. The peak extrusion force increases slowly in an “S” shape with the increase in temperature. At the same time, the cracks on the surface of sunflower seeds gradually increased. FEM simulation results match with the cracks generated with experiment test during compression, appear at the edges.
Novelty impact statement
A self‐developed in‐situ observation test rig and the FEM method were used to research the sunflower seed extrusion‐structural damage evolution during extrusion‐extraction. The research method can be used for better modeling and understanding the seed structural‐mechanical and oil output property, leading to better oil extraction. The peak extrusion force increase showed an “S” shape under temperature effect; 90℃ is the most appropriate extrusion condition for oil extraction. 240 s pressure holding is a better choice for oil extraction for structural damage.
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