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Cooking indices to predict screw‐press performance for crambe seed
Author(s) -
Wiesenborn Dennis,
Doddapaneni Rajeev,
Tostenson Kristi,
Kangas Nancy
Publication year - 2001
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/s11746-001-0287-y
Subject(s) - crambe , residual , meal , residual oil , chemistry , food science , cooking oil , mathematics , horticulture , biology , biochemistry , organic chemistry , algorithm , biodiesel , catalysis
Abstract Screw presses offer one means for extracting oil from crambe seed. Crambe seed was steam‐cooked at 80 to 112°C for 5 to 20 min, dried to 6% (wet basis), and screw‐pressed. Meal residual oil decreased with increased cooking time and temperature to a minimum at 10 to 15 min and 100°C (8.5 to 8.9% oil vs. 11 to 12% in uncooked or lightly cooked seed). More intense cooking increased residual oil to a high of 16% at 20 min and 112°C. The degree of cooking was quantified using indices based on light absorbance at 280 nm (A280 index, a measure of soluble protein) and myrosinase activity for aqueous seed extracts. Regression analysis showed that oil recovery, meal residual oil, and the A280 index were significantly correlated with cooking time and temperature. A plot of residual oil vs. the A280 index showed that this index helps discriminate between under‐, over‐, and optimally cooked seed. The myrosinase index helped identify undercooked samples but was unable to identify overcooked samples. The optimal A280 index values from this bench‐scale study may not be the same in full‐scale processes, but this approach can be adapted for tuning such processes.