INTERNATIONAL MULTIDISCIPLINARY JOURNAL FOR
RESEARCH & DEVELOPMENT
SJIF 2019: 5.222 2020: 5.552 2021: 5.637 2022:5.479 2023:6.563 2024: 7,805
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UO‘T:665.3.067
ANALYSIS OF CHANGES IN COTTON SEED PULP DUE TO HYDROTHERMAL
TREATMENT
Kholdarov Shukhratjon Tursunali ugli,
Khurramova Zilola G'ayratovna
Assistant, Andijan Institute of Agriculture and Agrotechnologies
Annotation:
During the hydrothermal treatment and roasting phase of cotton seed pulp, physical
and chemical changes occur in the substances contained in the pulp. These changes are particularly
evident in proteins and gossypol. The primary cause of these changes is the increasing moisture and
temperature applied to the pulp.
Keywords:
Cotton seed, gossypol, hydrothermal, inactivator, protein, temperature.
Objective:
To improve the process of hydrothermal treatment of cotton seed pulp and enhance the
quality of the obtained products.
Relevance:
Currently, one of the key issues in processing cottonseed into primary products is
reducing free gossypol in pressed and extracted oils and minimizing the degree of protein
denaturation in meal, which is the main nutritional component of the final product. It is well known
that any impact, whether physical, chemical, mechanical, or otherwise, inevitably leads to
subsequent changes. In the oil and fat industry, many influencing factors and their consequences can
be observed during raw material processing. Proper study and selection of these effects determine
the quality and quantity of the product, whereas neglecting or failing to study them may lead to
reduced production efficiency. Therefore, monitoring changes occurring during oil extraction is of
great importance. The most intense and diverse effects in cottonseed processing occur during the
hydrothermal treatment and subsequent roasting of the pulp.
During hydrothermal treatment, the core of oil-bearing seeds undergoes physical and chemical
changes. Initially, the heat treatment process of the cotton seed pulp is conducted using steam. Sharp
water vapor ensures the supply of moisture and heat to the pulp. As a result of hydrothermal
treatment and roasting, significant physical and chemical changes occur in the properties of oils,
proteins, carbohydrates, and gossypol compounds present in the cotton seed pulp.
The temperature applied to the cotton seed pulp also affects its protein content. During our
experiments, we observed that the degree of protein denaturation varied depending on the roasting
conditions, as illustrated in Table 1.
Table 1
Protein Denaturation in Cotton Seed Pulp During the Roasting Phase
Sample
Name
Relative
Humidity (%)
Temperature
(°C)
Protein
Content
(%)
Water-
Soluble
10%
NaCl
Solution
0.2% NaOH
Solution
Experiment I
Before
roasting
11.03
57-62
44.71
6.90
14.45
23.36
After
roasting
6.06
90-95
26.41
3.81
8.67
13.93
Experiment II
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Before
roasting
12.17
65-70
55.7
7.94
17.85
29.91
After
roasting
6.33
100-105
21.7
3.40
6.72
11.58
In the first experiment, before roasting, the moisture content was 12.17% at 57-62°C, and after
roasting, the moisture content was 6.33% at 90-95°C. As a result, the protein content decreased from
44.71% to 26.41%. In the second experiment, where the moisture level remained relatively
unchanged but the temperature increased by 10°C, we observed that protein content was almost
halved.
Additionally, we found that when the moisture content of cotton seed pulp was maintained at 11-
13% and roasted at 100-105°C for 60-80 minutes, gossypol also underwent various changes. These
results are presented in Table 2.
Table 2
Changes in Gossypol Content in Cotton Seed Pulp Due to Heat Treatment
Product Name
Moisture
(%)
Temperature
(°C)
Gossypol Content (%) (Relative to Dry Defatted
Material)
Experiment I
Before
inactivator
6.2-7
25-30
2.1-1.92
After inactivator 10-12
57-62
1.9-1.1
After roasting
6-7
90-95
0.97-0.66
Experiment II
Before
inactivator
6.4-7.3
30-35
1.97-1.73
After inactivator 11-13
65-70
1.7-1.07
After roasting
6.8-7.2
100-105
0.88-0.27
Conclusion:
Our experiments have demonstrated that moisture and temperature, which influence
protein denaturation, also significantly affect gossypol content. High levels of moisture and
temperature resulted in a reduction of gossypol content to 0.88-0.27%.
References:
1.
Bezzubov L.P. Chemistry of Oils. –Moscow: Food Industry, 1975, 275 p.
2.
Gavrilenko I.V. "Oil Extraction Industry" Moscow, 1960, pp. 40-43.
3.
Yulchiev A.B., Normatov A.M. Microwave Installation for Moisture-Heat Treatment of
Cotton Meal. Universum: Technical Sciences, 2020, pp. 2-7.
4.
Yulchiev, A.B. (2015). Influence of Microwave Processing of Cotton Meal on the
Characteristics of Pressed Oil and Meal. Oil and Fat Industry, pp. 3-13.
5.
Yulchiev, A.B. Mechanism for Obtaining High-Gossypol Cottonseed Oil Using Microwave
Heating. Universum: Technical Sciences, 2018, p. 4.
