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Drying Conditions and Processability of Dried Rapeseed
Author(s) -
Sadowska Jadwiga,
Fornal Józef,
Ostaszyk Anita,
Szmatowicz Beata
Publication year - 1996
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199610)72:2<257::aid-jsfa650>3.0.co;2-9
Subject(s) - rapeseed , moisture , compression test , elasticity (physics) , materials science , mathematics , water content , food science , compression (physics) , composite material , chemistry , geotechnical engineering , engineering
The possibility of using the oil‐point and compression tests for evaluation of dried rapeseeds processability was examined. Seeds of initial moisture 10, 14, 18 and 22% (w/w) were dried at 60, 80, 100 and 120°C to a final moisture of 6·5% (w/w). The values of pressure ( P 0 ), work ( L 0 ) and strain (ε 0 ) determined by the oil‐point test, and pressure at strain ε=0·45 mm mm −1 ( P ε ) and degree of elasticity ( D ) determined by the compression test for bulk dried seeds differed markedly from those found for non‐dried seeds. The P 0 , L 0 and P ε values were strongly correlated with the initial moisture of rapeseeds and drying temperature. All the strain values (ε 0 ) were lower than those for non‐dried seeds, and their changes depended solely on the initial moisture of seeds. Changes in the degree of elasticity were irregular and did not reach the value characteristic for overdried seeds, ie 100%. High correlation of the agglomeration test data (Δ 1–3 values) with those of the P 0 , L 0 and P ε made it possible to develop appropriate equations that proved the usefulness of the variables for determining the dried rapeseed processability.