Studies on the optimum cooking and pressing conditions for the maximum expressibility of body-oil from oil-sardine (Sardinella longiceps).

Investigations on the various conditions of cooking by direct steam with eviscerated oil-sardine indicate that
15 to 30 minutes of cooking are necessary to get a press-cake with minimum moisture (50 per cent) and oil
content (10 per cent, moisture free basis). Further increase in the period of cooking under pressure appears
to offer no additional advantage. Cooking with water followed by a single washing of press-cake lowers the
oil content of press-cake further. Recovery of body oil in the pressed liquor appears to be directly related to
oil content of the body. A pressure of 700-800 lbs. sq. inches seems to be necessary to get a press-cake with
minimum moisture content. The electrically driven basket press seems to be more efficient than the hand
driven press.