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Deterioration of cottonseed meats during storage
Author(s) -
Harris W. B.,
Wamble A. Cecil
Publication year - 1967
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/bf02666794
Subject(s) - cottonseed , cottonseed oil , food science , gossypol , chemistry , fatty acid , fraction (chemistry) , chromatography , biochemistry
This work has shown that the prevention of a rise in free fatty acid content during the storage of cottonseed meats is of first importance. No significant effects of storing cottonseed meats upon oil color or gossypol content were found despite the free fatty acid rise. Storage of cot‐tonseed meats is shown to be practical if storage conditions are favorable. This means that the meats should be relatively dry and not allowed to become heated. Screening the meats and stor‐ing only the coarser fraction will improve the storage performance. A useful formula was developed to aid in understanding and predicting the free fatty acid rise which occurs under uniform conditions. The effects of adding fresh screenings from linter motes to the meats stream were found to be minor and unimportant.