Preservation of Oil Crops

Back to: Pre Vocational Studies Primary 6

Welcome to class!

Hello my oily student! I’m happy to have you back for another informative lesson. Today, we’re going to talk about “preservation of oil crops.” These are crops like groundnuts (peanuts), soybeans, sunflower seeds, and palm fruits, which are grown specifically for their oil. Just like we preserve other foods, we need special ways to keep these crops and their oils from going bad. Let’s begin!

Preservation of Oil Crops 

Oil crops are valuable sources of oil, which is used for cooking, food processing, and other purposes. However, these crops and the oil extracted from them can deteriorate over time if not stored properly.

Here are the main methods of preserving oil crops and their extracted oils:

1. Drying of Oil Seeds/Fruits:

• This is a crucial first step. Reducing the moisture content of the seeds or fruits prevents mold growth and slows down the breakdown of oils.
• Sun drying: Traditional method, spreading the seeds or fruits in the sun.
• Mechanical drying: Using dryers with controlled temperature and airflow for faster and more consistent drying.
• Examples: Drying groundnuts after harvest, drying palm fruits before oil extraction.

2. Proper Storage of Seeds/Fruits:

• After drying, the seeds or fruits need to be stored properly to prevent reabsorption of moisture and infestation by pests.
• Cool and Dry Storage: Storage areas should be cool, dry, and well-ventilated.
• Airtight Containers: Storing in airtight containers or bags prevents moisture and pest entry.
• Pest Control: Measures should be taken to prevent infestation by insects and rodents.

3. Oil Extraction and Processing:

• Proper Extraction Methods: Using appropriate extraction methods minimizes contamination and preserves oil quality.
• Filtering: Filtering the extracted oil removes impurities and extends its shelf life.

4. Storage of Extracted Oil:

• This is very important to prevent rancidity (when the oil develops an unpleasant odor and taste).
• Dark Bottles: Storing oil in dark-colored glass or opaque plastic bottles protects it from light, which can accelerate oxidation (a chemical reaction with oxygen that causes spoilage).
• Cool and Dark Place: Storing the oil in a cool, dark place slows down oxidation.
• Airtight Containers: Keeping the oil in tightly sealed containers minimizes exposure to air (oxygen).
• Adding Antioxidants: Some antioxidants (like Vitamin E) can be added to oils to slow down oxidation.

5. Refining:

• Refining is a process that removes impurities and other substances from the oil, which can improve its stability and shelf life. However, some refining processes can also remove some beneficial nutrients.

Factors Affecting Preservation:

• Moisture Content: High moisture content promotes mold growth and oil breakdown.
• Temperature: High temperatures accelerate oxidation and spoilage.
• Light: Exposure to light accelerates oxidation.
• Oxygen: Exposure to air (oxygen) causes oxidation and rancidity.
• Contamination: Contamination with dirt, insects, or other substances can accelerate spoilage.

Let’s use some examples. Groundnuts are dried in the sun after harvest and then stored in bags in a dry store. Palm oil is stored in dark-colored containers in a cool place.

So, to summarize, preserving oil crops and their extracted oils involves several steps, including drying, proper storage of seeds and oil, and refining. Controlling moisture, temperature, light, and oxygen are key to preventing spoilage.

Evaluation 

1. Why is drying oil seeds important? 
2. Why should oil be stored in dark bottles? 
3. What are two factors that can cause oil to go rancid? 

Excellent! You’re doing a fantastic job! I’m so proud of your learning. Remember, proper preservation of oil crops ensures we have a stable supply of these important food resources and that the oils we use are of good quality. Keep up the amazing work!

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