Journal of the American Oil Chemists Society · 1983 · 16 citations · 1 references
AgricultureFood SciencePlant SciencesFood AnalysisFood ChemistryFood ProcessingFood DryingSeed DryingSeed ExtractionSeed Nutritional CompositionSeed ProcessingDehulling EffectsExtraction Time OptimizationSeed Drying Technologies
Abstract It is now possible to determine in a reliable way the residual hexane in meals. In the case of rapeseed, tests performed in the experimental pilot plant of GERDOC have revealed three parameters, which to our knowledge have not previously been studied, and which have a favorable influence on the desorption of hexane: drying the seeds with hot air before they are crushed, dehulling the seeds, and decreasing the length of the extraction time.
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