Infrared processing of dry peas, canola, and canola screenings
1992
McCurdy, S.M.
Dry peas, canola and canola fine screenings were heated to various temperatures using infrared energy, then selected characteristics were compared with those of unprocessed commodities. Processed dry peas exhibited dehulling and air classification characteristics similar to raw peas. Bitterness and protein solubility in raw pea protein were reduced by infrared heating. Infrared processed canola seed exhibited lower crude fibre content and lower yields in dehulling compared to raw seed. Processing the seed did not affect crude oil quality, except for sulfur and phosphorus content. Inactivation of canola and screenings myrosinase by infrared heating was related to commodity moisture content. Infrared heating to 105 degrees C inactivated weed seed viability in screenings.
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