## 5 The Production Process  
In the outlined technology, the raw material is dried apple pomace remains from apple juice production. The pomace goes to the primary separation section (A), which is a drum-sieve separator (1). The drum is made of steel mesh with a mesh size half of the transverse dimension (width) of the apple seeds, i.e., from 2 to 2.4 mm. It is equipped with rotating beater elements on the horizontal axis, driven by an engine. The rotating beater elements of the separator provide momentum to larger fragments of pomace and throw them towards the inner wall of the drum, which causes the crushing of dry lumps, fragments of seeds, and skins, as well as partial dehulling of the seeds from the husks. Fixed mesh dimensions prevent seeds from leaking out when thrown against the inner wall of the drum. Particles smaller than the mesh diameter escape from the drum and are removed. Then, the material passes through the regulated forced air blowing section (B) generated by the fan, which carries away light fractions, lighter than seeds, and the remains of seed sockets, stalks, etc. The pre-cleaned seeds pass to the final separation section (C), separating the remaining impurities. This section consists of two vibrating conveyors with a sieve deck made of steel wire with a square mesh shape running one above the other with an attack angle of approximately 30\({}^{\circ}\). The sieve conveyors are driven by a vibration engine with adjustable throwing force and move on rollers mounted at different heights, thanks to which the conveyor vibrates, which causes the material to be thrown during the movement. We adjust the dimensions of the drum and sieve holes in both separation sections to match the dimensions of apple seeds. The dimensions of the seeds, depending on the apple variety, are length from 7 mm to 9 mm, width from 4 mm to 4.8 mm, and thickness from 2 mm to 2.5 mm [32; 36]. The mesh diameter of the upper sieve conveyor is three quarters of the seed length, i.e., from 3.5 mm to 4.5 mm, and that of the lower sieve conveyor is half of the seed width, i.e., from 2 to 2.4 mm. The vibration movement and the diameter of the meshes enable the separation of fragments larger than the size of the seeds on the upper sieve, which fall through the meshes onto the lower sieves, through which fragments smaller than the size of the seeds pass. In this way, the cleaned seeds pass through the section of the blower with a fan (D), where the air blowing carries away the light fractions. Separated residues are remnants of pulp and peels that can be used to obtain pectin and fiber preparations [17; 24]. The cleaned apple seeds are directed to the oil pressing section (E). The cold pressing process is carried out on a screw press. The obtained crude oil passes through a filtration section (E) to remove solid particles, residual moisture, and clarification. The entire process uses only physical processing at low temperatures to preserve sensitive bioactive ingredients without chemical treatments. The natural, filtered, cold-pressed oil is poured into dark glass bottles in the pouring section (F), which are then transferred to the warehouse for distribution. A by-product of oil pressing is cake, i.e., de-oiled, pressed seeds. Pressing usually allows for obtaining approximately 80% of the oil from the seeds. Solvent extraction can get the rest of the oil from the cake. For this purpose, e.g., the various grades of petroleum benzin or an inert solvent, such as liquid CO\({}_{2}\), are in a supercritical state [20; 25; 28]. The cake is used for feed or protein-rich preparations. Apple seeds contain approximately 36% protein [31; 36]. However, after de-oiling, the protein content in the cake is close to 45%.  
Optimization of the process parameters should especially focus on the optimization of separator mesh sizes, blower force, and conveyor speed. These parameters should be optimized each time a production-scale line is tested.