Study of dehulling methods of colza ( canola)and its effects on oil quality and quantity
2004
Mohammadzade, Jalal | Famil Momen, Reza | Mafton Azad, Neda | Mir Majidi, Adel | Abtahi, Setareh
Colza ( Canola) is generally dehulled to reduce fibre and antinutritional factors of the meal and to improve the extractability of the oil. Hull should be removed as much as possible with minimum breakage and loss of cotylodon. Present investigation considered different hull lossening treatments including: soaking the seeds in distilled water for 70 and 100 min, exposing of the seeds to saturated and pressurized steam for 5 and 10 min, followed by drying at amibient temprature or by air heated to of 55 and 65ْ C. Seeds were cultivated in three different regions of the country , Golestan, Fars and Karaj. Resultes indicated that highest hulling efficienty was obtained by soaking the seeds in distilled water for 100 min, and highest oil yield by soaking the seeds under above condition and drying by air at 55 or 65ْ C. Results indicated no significant different among treated samples in terms of free fatty acid content and peroxide value.
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