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Effect of seed preparation on efficiency and oil quality in filtration extraction of rapeseed
Author(s) -
Reynolds J. R.,
Youngs C. G.
Publication year - 1964
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/bf02661908
Subject(s) - rapeseed , extraction (chemistry) , filtration (mathematics) , pulp and paper industry , meal , chromatography , environmental science , materials science , food science , chemistry , mathematics , engineering , statistics
The application of filtration extraction to rapeseed is discussed with particular emphasis on the effect of seed preparation on the hydrogenation characteristics of the oil. It was found that cooking the crushed seed without the addition of water, and at temperatures not exceeding 220F, produced a satisfactory oil. Under these conditions extraction efficiency was good and the resulting meal showed no harmful effects in feeding trials with mice.