Effect of the desolventizing/toasting process on chemical composition and protein quality of rapeseed meal

Table 1 Characterization of the desolventizing/toasting processes of rapeseed meals^a

WetTC = wet toasting conditions; DryTC = dry toasting conditions
^aRapeseed meals A-E represent five differently processed rapeseed meals under standardized and defined conditions in a pilot plant
^bProduced from marc one
^cBlend of rapeseed meal manufactured from marc two under the same processing conditions as for rapeseed meals A-D
^dAverage temperature on tray five of the desolventizer/toaster. Tray five was not used for production of rapeseed meal E
^eAverage temperature on tray six of the desolventizer/toaster
^fUse of indirect heat at 850 kPa and direct unsaturated steam (15 kg/h) with mean residence time in the desolventizer/toaster of 48, 64, 76, and 93 min for rapeseed meals A, B, C, and D, respectively
^gBlend of rapeseed meals produced from marc two was exposed for 30 min up to a maximum temperature of 100 °C to direct saturated steam application (30 kg/h), followed by indirect heat treatment at 107 ° C for 30 min at 450 kPa. Additional residence time in the desolventizer/toaster was 60 min compared to rapeseed meals A-D

ISSN: 2049-1891