SummaryData on the densities and viscosities of miscellas from trichloroethylene and cottonseed oil, fish oil, and beef tallow for four different temperatures are presented. Equations, with the necessary constants, are given for calculating both densities and viscosities.
Conclusions
Extraction with trichloroethylene was found to be an effective method of reducing the free gossypol content of flaked cottonseed meats. The reduction was found to be a function of both extraction temperature and residual extractables in the extracted meal. Because of the low temperatures involved the meal produced by this method has a higher soluble protein content than a meal in which the free gossypol is reduced by heat treatment.
Summary
In the experimental countercurrent extraction of flaked cottonseed meats by trichloroethylene the residual oil content of the extracted flakes decreased with: first, a decrease in the final oil content of the final miscella; second, decrease in the flake moisture down to 8.64%; third, decrease in flake thickness; fourth, increase in temperature; and fifth, increase in extraction time. For the batch of cottonseed meats used the following equation was developed:R=26,000(b2Dmθ·995)e(7.15μ/ρ-0.0117t) whereR is percent residual extractables,b is flake thickness in feet,D is meat diameter in feet,ϑ is extraction time in hours,μ in viscosity, lb. per ft. hr.,ρ is density, lb. per cu. ft., andt is extraction temperature in degrees F.
Not enough data were secured by extraction with hexane to check the equation developed for trichloroethylene extraction. Hexane is a poorer solvent for cottonseed oil than trichloroethylene. The amount of oil remaining in the meal is affected to a greater extent by the miscella concentration in hexane extraction than in trichloroethylene extraction.
Summary
Trichloroethylene cottonseed oil miscellas from prime meats heated during desolventization above 180°F. produced a refined oil darker than prime. When the miscellas were heated above 190°F., the bleached oils produced from them were darker than prime. Extracting prime meats with trichloroethylene above 118°F. produced an oil darker than prime. There is some evidence that heating the meats above about 170°F. also gives a dark oil. Dilute miscellas, when desolventized, produced a darker oil than more concentrated ones probably because of the longer time required for solvent removal. It is believed that the darkening is primarily a function of time and temperature, rather than the solvent used.
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