Research on the process of obtaining pure black cumin oil


  • Farmonov Jasur Boykharayevich


Black cumin seeds, Black cumin oil, Microwave processing, Drying, Oil content, Degree of extraction


The results of studies of the effect of microwave treatment of black cumin seeds on the yield of oil, cake is presented. The significant influence of the power and duration of the radiation process on the oil production indicators is shown. Optimal technological parameters have been established, at which the degree of oil extraction is 29.60%, the cake is 70.40%. The main parameters affecting the degree of oil release are the oil content of seeds, the power of microwave radiation and the duration of the process.


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