The physical and compressive load properties of sunflower (Helianthus annuus L.) fruit

Babić, Ljiljana; Radojčin, Milivoj; Pavkov, Ivan; Babić, Milosav

doi:10.2298/hel1257095b

Cited by 4 publications

(3 citation statements)

References 9 publications

(18 reference statements)

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“…Values found by others authors for the seed's bulk density, true density and porosity ranged between 267.03-710 Kg/m 3 , 444.39-902 Kg/m 3 and 31.3−54.93% respectively. While those for kernels ranged between 535-582.50 Kg/m 3 , 1015-1250 Kg/m 3 and 45.4−51.19% [37,[39][40][41]54,55,61,67,68].…”

Section: Size Shape and Gravimetric Properties Of Sunflower Seeds And Kernelsmentioning

confidence: 98%

Nutritional Characteristics Assessment of Sunflower Seeds, Oil and Cake. Perspective of Using Sunflower Oilcakes as a Functional Ingredient

Petraru

Ursachi

Amariei

2021

Plants

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Ample amounts of by-products are generated from the oil industry. Among them, sunflower oilcakes have the potential to be used for human consumption, thus achieving the concept of sustainability and circular economy. The study assessed the nutritional composition of sunflower seeds, cold-pressed oil and the remaining press-cakes with the aim of its valorization as a food ingredient. Sunflower oil contains principally oleic (19.81%) and linoleic (64.35%) acids, which cannot be synthetized by humans and need to be assimilated through a diet. Sunflower seeds are very nutritive (33.85% proteins and 65.42% lipids and 18 mineral elements). Due to the rich content of lipids, they are principally used as a source of vegetable oil. Compared to seeds, sunflower oilcakes are richer in fibers (31.88% and 12.64% for samples in form of pellets and cake, respectively) and proteins (20.15% and 21.60%), with a balanced amino acids profile. The remaining oil (15.77% and 14.16%) is abundant in unsaturated fatty acids (95.59% and 92.12%). The comparison between the three products showed the presence of valuable components that makes them suitable for healthy diets with an adequate intake of nutrients and other bioactive compounds with benefic effects.

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Section: Size Shape and Gravimetric Properties Of Sunflower Seeds And Kernelsmentioning

confidence: 98%

Nutritional Characteristics Assessment of Sunflower Seeds, Oil and Cake. Perspective of Using Sunflower Oilcakes as a Functional Ingredient

Petraru

Ursachi

Amariei

2021

Plants

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“…Through the regression analysis of experimental data in Figure 5 by Origin software, based on experience and related literature (Yang et al., 2016; Zhang et al., 2010; Erica et al., 2006; Singh & Goswami, 1998; Lj et al, 2014), the polynomial function is used to fit the relationship between the peak force on the sunflower seed and pressing distance. The fitting expression is as follows:

y = a_{1} * x + a_{2} * x^{2} + a_{3} * x^{3} + a_{4},

where x represents the compression distance, y represents the compression force on a sunflower seed, a 1 = −138.85949, a 2 = 154.35069, a 3 = −32.27718, a 4 = 61.04303, and R 2 = 0.99748.…”

Section: Resultsmentioning

confidence: 99%

“…Through the regression analysis of experimental data in Figure 5 by Origin software, based on experience and related literature (Yang et al, 2016;Zhang et al, 2010;Erica et al, 2006;Singh & Goswami, 1998;Lj et al, 2014), the polynomial function is used to fit the relationship between the peak force on the sunflower seed and pressing distance. The fitting expression is as follows:…”

Section: Compression Test At Different Pressing Distancesmentioning

confidence: 99%

Research on mechanical‐structure properties during sunflower seed extrusion‐oil extraction

Yang

Chen

Yin

et al. 2021

Food Processing Preservation

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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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A Comparative Study on the Characteristics of Seeds and Phytomass of New High-Potential Fodder and Energy Crops

et al. 2023

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The purpose of this research is to capitalise on the potential of non-traditional plant species in the Republic of Moldova from the families Asteraceae (cup plant Silphium perfoliatum; cardoon Cynara cardunculus), Fabaceae (fodder galega Galega orientalis, sand sainfoin Onobrychis arenaria), Hydrophylaceae (phacelia Phacelia tanacetifolia), Malvaceae (curly mallow Malva crispa; Virginia mallow Sida hermaphrodita) and Poaceae (perennial sorghum Sorghum almum, pearl millet Pennisetum glaucum). The study presents the research results on the seed properties (dimensional parameters, structure, friability, apparent specific mass, mass of 1000 seeds) and on the phytomass quality of the above-mentioned plants. The obtained results demonstrate that the criterion of dimensional proportionality Kdp, proposed in this paper, effectively reflects the structure of the seeds; the seeds of new crops (except phacelia) have high friability (angle of repose α ≤ 33° and angle of static friction on steel α1 ≤ 27.8°, on wood α1 = 34.7°, on enamelled surface α1 = 30°). The natural fodder from the researched species is characterised by a crude protein content of 9.0–23.4%, dry matter digestibility of 56.0–66.5%, digestible energy load of 11.16–12.95 MJ kg−1, metabolizable energy of 9.16–10.63 MJ kg−1, net energy for lactation of 5.18–6.76 MJ kg−1, and relative feed value RFV = 74–129. The biochemical biomethane potential from studied vegetal substrates is 297–353 l kg−1 VS.

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The physical and compressive load properties of sunflower (Helianthus annuus L.) fruit

Cited by 4 publications

References 9 publications

Nutritional Characteristics Assessment of Sunflower Seeds, Oil and Cake. Perspective of Using Sunflower Oilcakes as a Functional Ingredient

Nutritional Characteristics Assessment of Sunflower Seeds, Oil and Cake. Perspective of Using Sunflower Oilcakes as a Functional Ingredient

Research on mechanical‐structure properties during sunflower seed extrusion‐oil extraction

A Comparative Study on the Characteristics of Seeds and Phytomass of New High-Potential Fodder and Energy Crops

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