Crambe processing: Glucosinolate removal by water washing on a continuous filter

Abstract

AND SUMMARYCrambe seed was dehulled and screw pressed to remove approximately two-thirds of the oil, and then it was hexane-extracted to remove the rest. The defatted meal was toasted in the presence of moisture to form a crisped meal possessing fast drainage characteristics required for continuous filtration. The crisped meal was slurried with four parts of water, filtered, and washed on a continuous pilot-plant filter. Water washing removed about one-fourth of the meal solids, which contained 92-96% of the glucosinolates. Estimated processing costs for waterwashing crambe meal are 22-23 dollars per ton of unwashed defatted meal, in addition to the cost of crushing the seed to oil and meal.

Dehulling crambe seed for improved oil extraction and meal quality

“…Masses of meats and hulls incorporated in the meal to achieve specified protein levels were also calculated by mass balance. The following equations were used: % Hulls in meats @ 0% moisture = 100 · (meats' protein content @ 0% moisture − protein content of pure dissected meats @ 0% moisture)/ (protein content of pure dissected hulls @ 0% moisture − protein content of pure dissected meats @ 0% moisture) [1] % Meats in hulls @ 0% moisture = 100 · (hulls' protein content @ 0% moisture -protein content of pure dissected hulls @ 0% moisture)/ (protein content of pure dissected meats @ 0% moisture -protein content of pure dissected hulls @ 0% moisture) [2] Mass of hulls added to meats for a specific meal protein level @ 12% moisture = target meal protein content · mass of meats fraction · [(1.01 − oil content of meats fraction) − 0.88 · (mass of meats fraction · protein content of meats fraction)]/0.88 · [(protein in hulls fraction − targeted protein level) · (1.01 − oil content of hulls fraction)] [3] Optimal settings were identified where the amount of hulls in the meats and the amount of meats in the hulls were the least, thus achieving the greatest practical meal protein content and the greatest yields of oil and meal protein. Separate calculations were made for screw pressing and solvent extracting using residual oil contents of 6.0 and 1.0%, respectively, which are typically found in screw-pressed and solvent-extracted meals of other oilseeds.…”

“…The erucic acid can be derivatized to amides and amines and used for plasticizers, slip agents, surfactants, antistats, flotation agents, and corrosion inhibitors or cleaved to produce pelargonic and brassylic acids, the latter useful in the plastics, resins, and nylon industries (1). The high level of glucosinolates poses limitations on the use of the meal for feeding livestock; however, water-washing crisped meal is effective in extracting the glucosinolates (3).…”

Flow Properties of Powdered Shortenings

“…Flow characteristics of powders are affected by moisture, particle size, size distribution, shape, density, and surface topography (Jenike, 1964;Mohsenin, 1970). Peleg (1977) also related the presence of surface fat to poor flow properties in fat-containing powders.…”

“…Characterizing flow of powdered food ingredients is difficult due to the large number of factors affecting flow and lack of generally-recognized testing procedures. Heldman (1975) and Peleg (1977) have reported on the use of rate of flow through an orifice as a measure of flowability. Tests for angle of repose have been utilized by Mohsenin (1970) and Peleg (1977) and angle of slide tests have been discussed by Heldman (1975) and Mohsenin (1970).…”

“…Heldman (1975) and Peleg (1977) have reported on the use of rate of flow through an orifice as a measure of flowability. Tests for angle of repose have been utilized by Mohsenin (1970) and Peleg (1977) and angle of slide tests have been discussed by Heldman (1975) and Mohsenin (1970). The latter two parameters lack theoretical basis but do serve as a means of comparison of powdered food ingredients for tendency to flow (Heldman, 1975…”