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Preparation of safflower for solvent extraction
Author(s) -
GarciaSerrato Alfredo
Publication year - 1977
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/bf02655150
Subject(s) - extraction (chemistry) , extractor , solvent , safflower oil , water content , materials science , moisture , volume (thermodynamics) , pulp and paper industry , chromatography , agronomy , chemistry , composite material , process engineering , food science , engineering , physics , geotechnical engineering , organic chemistry , quantum mechanics , biology
and Summary Safflower is a high oil content seed. Its total moisture is low because of its high oil content. When safflower is conditioned for extraction by heating, wetting, and breaking, the volume increases and the resulting mass is fibrous and resists conveying. These characteristics determine the preparation conditions for safflower prior to solvent extraction: moderate moisture, moderate temperature, and adequate conveying. In direct extraction of safflower, operating capacity is decreased because of lower throughput at the flaking operation, and uniform conditions must be maintained in the preparation in order to avoid variations affecting the results of the extraction plant. Another problem of direct extraction of safflower is the large amount of fines in the miscellas at the extractor and in the full miscella. In prepressing and extraction of safflower, the seed is not cracked until it is pressed into cake in order to avoid conveying problems. The prepressed safflower cake is hydrated and sized for optimum extraction and solvent recovery from the meal.