An approach upon the qualities of the raw material and of the raw oil from sunflower seeds resulting in presse's of low capacities

The paper presents the results of the approach having the purpose of appreciating the actual state in using the technology of obtaining the sunflower oil by pressing, in decentralised working system. The technological flow was analysed as well as the units used in two farms situated in Transylvania. Concomitantly there were collected samples of sunflower seed, of oil and of press cake. For the samples there were determined the values of some quality parameters: organoleptic characteristics, the chemical composition, the mycotic charge. The results emphases that the raw material used for the processing of the oil had a large qualitative variability (organoleptic and structural) as well as an increased mycotic charge degree. Similar, the raw oil had important qualitative modifications. There could not be made an efficiency analysis of the processed seeds due to the lack of the evidence of the material and energetic consumption. In order to prevent the obtainance and consume of products, which can have a negative impact upon human and animal health, there are recommended the realising of systematic studies in the praxis, the accomplishing of the normative lines and the training of the producers and consumers to respect these.