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Fractionation of rapeseed meal into hour and hull components
Author(s) -
Sosulski F.,
Zadernowski R.
Publication year - 1981
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/bf02672189
Subject(s) - rapeseed , meal , fractionation , food science , chemistry , fraction (chemistry) , corn meal , hexane , chromatography , solvent , biochemistry
Fine‐ground rapeseed meal can be fractionated by liquid cyclone processes into flour and hull fractions. The process can be applied to expeller meal or to the marc after solvent extraction. A nonpolar solvent such as hexane is particularly effective because residual oil in the products is also substantially reduced. The flour, obtained in yield of about 66% of the meal, contained over 45% protein and 5‐8% of crude fiber. Rapeseed meal is relatively low in digestible energy and the flour fraction would have greater application as a protein supplement in pig and poultry feeds.