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1993
Conference Paper
Titel
Influence of technological parameters and protein properties on the aqueous extraction and demulsification of oil from rapeseed
Abstract
The process development of an aqueous extraction of rapeseed is influenced by technological parameters and protein properties. After dehulling and hydrothermal conditioning the seed meal is mashed with water. High pressure desintegration ruptures the cells complete. In the last step the oilbody-emulsion is seperated by centrifugation at low protein solubility. The demulsification process produces clear oil with high yield and an aqueous phase containing the membran protein.
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