A

Industrial Training Report

on
“Maharashtra Oil Extraction Mill Nandurbar”
Submitted by
Aniket Babu Gavit [ ]
Enrollment no.:-1814320004
In partial fulfillment for the award of Diploma in
Electrical Engineering
Maharashtra State Board of Technical Education Mumbai (M. S.)

Department of Electrical Engineering

Government Polytechnic, Nandurbar
Academic Year 2018 -2019
 CERTIFICATE

The Industrial Training Report entitled ““Maharashtra

Oil Extraction Mill Nandurbar ”
Submitted by
Aniket Babu Gavit [ ]

Enrollment no:-1814320004
Is recommended and forwarded for partial fulfillment of degree
of Diploma in Electrical Engineering under Maharashtra State
Board of Technical Education, Mumbai, for academic year of
2018-19.
1. Abstract:-
Model processing of oil palm fruit bunches into edible oil is
practiced using various methods, which may be grouped into four
categories according to their throughput and degree of complexity.
These are the traditional methods, small-scale mechanical units,
medium-scale mills and large industrial mills. Generally, processing
units handling up to 2 tonnes of fresh fruit bunches (FFB) per hour
are considered to be small-scale. Installations that process
between 3 and 8 tonnes FFB per hour are termed medium-scale,
while large-scale refers to mills that process more than 10 tonnes
per hour. Much has been written about traditional technologies
and medium- and large-scale mills, but information on small-scale
processing units is scarce
Generally women in the villages are responsible for the processing and sale
of farm produce. Small-scale agro-processing seems to hold the key to rural
poverty reduction and the prolific oil palm tree provides the best raw
material for starting rural industries.
Today small-scale processors who appreciate the value of using machines,
are asking for them to be more sophisticated. Thus current demand for
small-scale palm oil mills is shifting from simple stand-alone unit operational
machines to a more integrated system which is easy to operate and
maintain. Machinery manufacturers have responded with machines that
combine several operations into one machine unit. The complete range of
operational machines - covering bunch stripping, fruit sterilization,
digestion, pressing, clarification, oil drying and storage have been developed
for small-scale processing applications. The processors can change and/or
combine equipment to suit their purchasing power.
 ACKNOWLEDGEMENT

Practical training is an important aspect of an Diploma

curriculum as it enables to understand the practical application of the
theoretical concepts that were learned during academics. It acquainted
the student with the latest &engineering.We Thankful to Mrs Patil sir
who shared their knowledge zealously during training Period. We are
thankful to Mr A.S.Jain Sir and Mr. S.M. Pawar sir (H.O.D., Electrical
Dept.) for providing us opportunity to undergo this training session
during vacations at Maharashtra Oil Extraction Mill Nandurbar want to
convey my sincere note of thanks to all lecturersofElectricalDept.
Government Polytechnic Nandurbar, foreigner key guide and kind
support.
Content
1. Introduction
2. Process
3. Boiling and filtration
4. Oil extraction unit
5. Oil filtration unit
6. Soyabean seeds
7. Recovery of oil from Soyabean
8. Soya protein ingredients
9. Basic processing operation
10. Degumming
11. Neutralization
12. Bleaching
13. Hydrogenation
14. Deodorization
15. Oxidative quality of Soyabean
16. Flavor reversion
17. Conclusion
 Content
2. Introduction:-
An oil mill is a grinding mill designed to crush or bruise oil-bearing
seeds, such as linseed or peanuts, or other oil-rich vegetable material, such
as olives or the fruit of the oil palm, which can then be pressed to extract
vegetable oils, which may used as foods or for cooking, as
oleochemicalfeedstocks, as lubricants, or as biofuels. The pomace or press
cake - the remaining solid material from which the oil has been extracted -
may also be used as a food or fertilizer. To produce soybean oil, the
soybeans are cracked, adjusted for moisture content, heated to between 60
and 88 °C (140–190 °F), rolled into flakes, and solvent-extracted with
hexanes. The oil is then refined, blended for different applications, and
sometimes hydrogenated.
3. Process:-
To produce soybean oil, the soybeans are cracked, adjusted for
moisture content, heated to between 60 and 88 °C (140–190 °F), rolled into
flakes, and solvent-extracted with hexanes. The oil is then refine blended d,
for different applications, and sometimes hydrogenated.
1. Boiling &filtration:-
boiling is a process designed not only to remove the oxidation-
inducing pigment such as chlorophylls, but more importantly to decompose
the peroxides produce by oxidation into lower
molecular weight carbonyl compounds that can be removed by subsequent
deodorization. Bleaching also removes other impurities such as soap and
metal ions. In soybean oil refining, color reduction occurs at each step,
and it is commonly used for soybean oil. The chlorophyll content in normal
crude soybean oil (1–1.5 ppm) can be reduced by 25% by alkali refining,
and bleaching with acid earth further reduced chlorophylls to 15 ppb (178)
The subsequent hydrogenation and deodorization remove or degrade red
and yellow pigments more than chlorophyll, so incomplete chlorophyll
removal by bleaching will cause the refined oil to appear greenish. The
refined and bleached oil is particularly susceptible to oxidation and is less
stable than the crude, degummed, refined, or deodorized oils
2. Oil extraction unit:-
Essential oils are the liquids that are isolated from plants when introduced
to solvents – they

are liquefied versions of the plants! Popular extraction methods include:

Steam Distillation, Solvent Extraction, CO2 Extraction, Maceration,
Effleurage, Cold Press Extraction, and Water Distillation. This method
employs food grade solvents like hexane and ethanol to isolate essential
oils from plant material. It is best suited for plant materials that yield how
amounts of essential oil, that are largely resinous, or that are delicate
aromatics unable to withstand the pressure and distress of steam
distillation.
3. Extraction of oil from nonedible seeds
The extraction is the most important step in biodiesel production and it
varies depending on the part that contains oil, either the kernel or the seed.
They are ground using an industrial grade blender. Apart from all these steps,
the prerequisite for oil extraction is the seed preparation [28].

Seeds are prepared for oil extraction by initially removing the outer layer of the
fruit to expose the kernel or seed, followed by drying of the kernel to the
desired moisture content [29]. Further, seeds are separated from fruits and the
separated seeds are sieved, cleaned, and stored at room temperature. The
seeds that do not dehisce are mechanically cracked open. The seeds
4. Oil filtreation unit:-
Oil filter action unit A key area of production is the peanut processing
line, where it is imperative that the quality and hygiene of the final products
are of the highest quality. As Milan’s continues to meet increasing demand for
its products, the equipment used throughout the plant must meet high
capacity levels without compromising product quality. When seeking a
cooking oil filtration system to optimize the recovery of frying oil from the
fryer, Milhans consulted Russell Finex, specialists in separation equipment for
the food industry. Previously, Milhans was using a paper filtration system to
filter the recovered frying oil. However, this system was not achieving the
required throughput, nor providing consistent filtration quality, and
production downtime was caused through manually changing the paper filter
cartridges.
4. Soyabean seed:-
Soybeans can be harvested in the snap/green stage or the dry
stage. When soybeans are young and green, they are ready for harvest
when the seeds have formed but the pods are still tender Soybean is the
largest oilseed crop, with 276 million t produced in 2013, the main
producers being the USA, Brazil, Argentina and China. The value of the crop
is partly driven by the demand for soybean meal, which is the by-product of
oil extraction,

one of the major feed commodities (172 million t used worldwide in 2011)
and the main protein source in many animal diets Whole soybean seeds,
usually called soybeans or full-fat soybeans to differentiate them from
soybean meal, are also used for animal feeding.
5. Morphology:-
Soybean pods generally contain one to three seeds each. There are
large variations in seed shape, size and colour. Shape varies from almost
spherical to flat and elongated. Seed size ranges from 5-11 mm and seed
weight from 120-180 mg/seed. Soybean hulls may be yellow, green, brown
or black, either all one colour or a pattern of two colours. Cotyledons are
yellow or green, and the hilum may be black, brown, buff or light yellow
6. Uses:-
Soybeans are used as food in tropical Africa and Asia. Western
countries are a new market for soya food (exotic foods, soybean milk, tofu,
etc.). The beans are used to make flour, milk, tofu and tofu-like products.
They may be roasted and eaten as a snack, or fermented to make tempeh,
miso, Yuba and soy sauce. Soybeans are also used for animal feeding
7. Distribution :-
Bitors, lectins, allergenic proteins: see Potential constraints on the
"Nutritional aspects" tab) when soybeans are included in monobasic diets,
particularly those of young pigs and poultry, or to increase the proportion of
bypass protein when soybeans are intended for ruminants.
Heat and pressure treatments include toast ive to Asia.
8. Processes :-
1. Harvest
Soybean seeds mature within 3-4 months after planting and require
timely harvesting to avoid excessive yield losses. Harvest can begin when about
85% of the pods have turned brown for a non-shattering variety but 80% for
shattering varieties). Harvesting methods differ from one place to another.
2. Drying
Mature soybeans should have no more than 20% moisture at harvest. If,
as is common, they are harvested too moist for satisfactory storage, drying to a
moisture of around 14-15% is necessary. If the seed moisture drops to 12% the
bean may be damaged and split
Soybeans are generally dried at temperatures ranging from 55°C to 60°C and the
moisture of the drying air should be above 40% in order to prevent coat cracking.
3. Grinding
should preferably be cracked or ground (grinding is easier if the beans are
mixed with grain) when they are to be used to feed livestock. Ground soybeans
cannot be stored for long periods in a hot climate.
4. Heat and pressure treatments:-
Soybeans are generally processed before being fed to livestock, either to
remove ant nutritional factors (trypsin inhition, flaking, Jet-Splodging, extrusion,
expansion,
5. Environmental impact
Soyabean is an N-fixing legume. It can be used as green manure or as a
rotation crop in combination with cotton, maize and sorghum. During the first 6-8
weeks after seedling, soya has to be weeded. After that period, its rapid growth
can suppress weed growth. In Africa, it is reported to reduce the parasitic weed
Striga harmonicas, which is very harmful to crops
The intensive monoculture of soybean in Brazil and Argentina has a negative effect
on habitats and biodiversity. Soil erosion increases with mechanical weeding, and
intensive cultivation results in a severe mining of soil fertility. Soybean cultivation,
to meet global demand, is also responsible for massive deforestation in Brazil,
Argentina and Paraguay
The debate about the environmental impact of GM crops is complex and a full
discussion of the issue is beyond the scope of this datasheet. Concerning soybeans,
the actual reduction in herbicide use due to the introduction of glyphosate-
resistant soybeans is disputed.
9. RECOVERY OF OIL FROM SOYBEANS:-
Usually are economically important because of their high qualities
and quantities of oil and protein. From one bushel of soybeans (60 lb, 27.2
kg), crushers typically recover 11.1 lb (5.0 kg) of crude oil, 44.3 lb (20.1 kg) of
meal (48% protein), and3.3 lb (1.5 kg) of hulls with the remainder being
shrinkage. According to the U.S.Department of Agriculture statistics, the oil
accounts for about one-third of
there turns in processing soybeans with the protein in the form of
meal accounting for the remainder . Over the past five years, the meal (48%
protein) has rangedin yearly average prices of $153–289/MT (6.9–13.1
cents/lb), whereas the oil hasranged $311–569/MT (14.1–25.8 cents/lb). Hulls
have limited outlets, mostly incattle feeds, and sell for about $66/MT (3
cents/lb) and return $4.04/MT of
10. SOY PROTEIN INGREDIENTS
soybean meal (white flakes) may be heated to produce a
variety of solubility and enzyme-activity characteristics, ground and sized
to produce grits or flour, and used as a food ingredient in bakery
products, soymilk, and meat products. A historical accounting of the
development of these products was published by Johnson et al. Soy flour
may be relecithinated or refuted with refined, bleached, and deodorized
oil to achieve desirable functional properties. Soy flour can also be
texturized by using an extruder to produce meat-like products calledTVP
(texturized vegetable protein) that are often used to extend ground meat.
. . BASIC PROCESSING OPERATIONS

As discussed in the previous section on soybean oil composition and

Table,crude soybean oil can contain phospholipids, free fatty acids, lipid
oxidation products, and unsaponificable matter, which includes chlorophyll
and carotenoid pigments, decipherers, sterols, and hydrocarbons. Some of
these components nega tamely affect oil quality, and some may play positive
roles in nutrition and function-
ality. The goal of oil refining is to remove the undesirable components so that a
bland, stable, and nutritious product can be obtained.
11. Degumming
Crude soybean oil contains a relatively high concentration of
phospholipids compared with other vegetable oils. Degumming is a process of
removing these com-ponents from crude soybean oil to improve its physical
stability and facilitate further refining. Phospholipids can lead to dark-colored oils
and they can also serve as precursors of off-flavor compounds. Free fatty acids,
pigments, and other impurities are also partially removed by degumming.
Soybean oil can also be neu- tralized directly without degumming if gum or
lecithin recovery is not desired. Conventional belief holds that the loss of neutral
oil in refining crude oil by direct neutralization is less than the combined losses of
degumming and caustic refining of the degummed oil. The quality of crude
soybean oil influences the efficacy of degumming.
11. Neutralization
Neutralization is also referred to as de-acidification and alkali
or caustic refining. Neutralization is achieved by treating the soybean
oil with aqueous alkaline solu- tion (most commonly, sodium
hydroxide) to neutralize the free fatty acids in a batch or continuous
system. The soap formed in the reaction also adsorbs natural pig-
ments, the gum and mucilaginous substances not removed by
degumming. Natural settling or centrifugation is used to remove the
soap. Crude soybean oil also can be netralized directly without
degumming. When this is practiced, the oil commonly is
pretreated with 300–1000 ppm of 75% phosphoric acid to facilitate
removal of phospholipids. The percentage of excess sodium hydroxide
solution required for crude oil is higher than that for degummed oil.
12. Bleaching
Bleaching is a process designed not only to remove the oxidation-
inducing pig- ments such as chlorophylls, but more importantly to decompose the
peroxides pro- ducked by oxidation into lower molecular weight carbonyl
compounds that can be removed by subsequent deodorization. Bleaching also
removes other impurities such as soap and metal ions. In soybean oil refining, color
reduction occurs at each step, nevertheless, the most significant reduction of
chlorophylls occurs in the bleaching step. Acid-activated bleaching clay is most
effective in adsorbing chlorophylls and decomposing peroxides, and it is commonly
used for soybean oil. The chlorophyll content in normal crude soybean oil (1–1.5
ppm) can be reduced by 25% by alkali refining, and bleaching with acid earth
further reduced chlorophylls to 15 ppb (
The FFFsubsequent hydrogenation and deodorization remove .
13. Hydrogenation
The high degree of unsaturation, particularly the relatively high
content of linole- nate, of soybean oil significantly limits its food applications
because of low oxida- tive stability. Hydrogenation is used to improve
oxidative stability as well as to increase the melting temperature of soybean
oil. A great proportion of soybean oil is hydrogenated to produce cooking oil,
bakery/confectionery fats, and shorten- ing. When oil is treated with
hydrogen gas in the presence of a catalyst (typically nickel) and under
appropriate agitation and temperature conditions, it becomes more
saturated and forms a semisolid or plastic fat that is suitable for
many food applications. Selectivity is a term used to describe the relative
reaction rate of the fatty acids from the more unsaturated to the more
saturated forms.
14. Deodorization
Deodorization is usually the last step in conventional oil processing.
It is a steam-stripping process in which good quality steam (1–3% of oil)
generated from deaerated and properly treated feed water is injected into
soybean oil under high tem- prelature (252–266 %C) and high vacuum (<6 mm
Hg) to decompose peroxides and vaporize the free fatty acids and odorous
compounds. Deodorization relies on the large differences in volatility between
the triacylglycerol and other undesiring- able components under certain
conditions. The musty and earthy odor produced from bleaching and the
hydrogenation odder and flavor are effectively removed by deodorization. The
free fatty acids, typically ranging from 0.1% to 0.5% in neutra- lized oil and 0.5
ji% to 5% in oil to be physically refined, are also reduced to below 0.03%, a value
used as an indicator for deodorization efficiency. Zero peroxide value is another
indicator for effective deodorization.
15. QUALITY OF SOYBEAN OIL
The oxidative stability of soybean oil is affected by its composition,
handling of beans prior to extraction, processing conditions, and additives.
Important composi-tional factors in soybean oil stability include its fatty acid
composition and the pre-sence of frefatty acids, phospholipids, natural
antioxidants, and pigments Important handling and processing factors include
excessive bean moisture, damage, andtemperature; exposure to oxygen;
contamination by pro-oxidant metals; and exposure to light.
16. Flavor Reversion:-

Soybean oil has poor oxidative stability, which is a major problem for
the soybean
industry. Crude soybean oil has a characteristic ‘‘green-beany’’ flavor, which is
eliminated during refining, bleaching, and deodorization, to produce a bland-
tast- ing, light-colored oil. During storage, however, refined soybean oil
develops a characteristic flavor that often is called ‘‘reversion flavor’’ Prior to
the 1940’s, some believed that soybean oil ‘‘reverted’’ to its unrefined flavor
after being refined and deodorized. Soybean oil was considered extremely
light sensitive, and it was believed to revert if one carried the freshly
deodorized oil past the light of a north window. This reversion was not
considered an oxidative phenomenon .
17. Conclusion:-
We can conclude that in industrial training
extraction oil mill we know that the how to make process of
Soyabean seeds to oil of processing of edible oil. We know
about oil mill units observe the all unit i.e. filtering unit,
boiling unit, crushing unit, extraction unit,all units how to
work and processing .