Influence of moisture content and cooking on screw pressing of crambe seed

• DOI: 10.1007/s11746-002-0452-3
• Publication Date: 2006-11-22T10:43:11Z
• Authors: K. K. Singh; D. P. Wiesenborn; K. Tostenson; N. Kangas
• Keywords: 0404 agricultural biotechnology; 04 agricultural and veterinary sciences; 0405 other agricultural sciences

Abstract The cooking and drying conditions for oilseeds preparatory to screw pressing are some of the most important factors that influence screw‐press performance. Screw‐press oil recovery, residual oil, rate, sediment content were measured uncooked crambe seed cooked at 100°C 10 min, pressed six moisture contents ranging from 9.2 3.6% dry basis. Oil recovery significantly increased ( P ≤0.01) 69 80.9% 67.7 78.9% seeds, respectively, as decreased. Residual decreased 16.3 11.1% 16.9 11.9%, reduced loss due only was 32% seed, whereas contributed 3.6 7% loss. Pressing rate 5.81 5.17 kg/h 6.09 5.19 0.9 7.8% 1.1 5.4%, effects on significant ≤0.05. All relationships performance fitted a second‐order polynomial.