MICROSCOPIC STUDIES ON THE EFFECTS OF TEMPERATURE ON BLACK CUMIN SEED CELL DEGRADATION

Abstract

Existing systems in the field of cooking oil production in our republic are designed to
process the large quantities of raw materials, predominately of one type. Black cumin seeds cannot
be processed. Production facilities for processing of black cumin seeds require organization of small
lines and optimization of technological processes used in the production of cooking oil.
The oily raw material was dried, examined and compared under a microscope. Oilseed raw
materials were used from local raw materials grown in the Kashkadarya region of our Republic of
uzbekistan. Also in the experimental work, a B-510RN-Biomolecular microscope and KERN
equipment were utilized to determine moisture of the content.
Based on the results of the study, the disintegration of oil cells during the heat treatment of
black cumin seeds as well as the optimal option time and temperature of heat treatment was studied
while obtaining oil from black cumin seeds.
As a result of the study, the technological process of cooking oil production was optimized for
extracting oil from black cumin seeds by pressing method, which means that the cell damage during
heat treatment of cumin seeds before pressing was studied.