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New process for the production of better quality rapeseed oil and meal: II. Detoxification and dehulling of rapeseeds — feasibility study
Author(s) -
Eapen K. E.,
Tape N. W.,
Sims R. P. A.
Publication year - 1969
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02632712
Subject(s) - rapeseed , boiling , steaming , meal , food science , chemistry , extraction (chemistry) , pulp and paper industry , chromatography , engineering , organic chemistry
Feasibility studies have shown that a white, bland, defatted, thioglucoside‐free flour can be prepared from rapeseed. The thioglucosides, the precursors of toxic principles, present in rapeseeds are removed by aqueous extraction. The key operations, boiling of the seed followed by wet‐grinding and aqueous extraction, help in the removal of seed coat from the rapeseed. Although aqueous extraction results in the loss of solids, the quality of the end products is good and may offset the loss.