Effect of elevated drying temperature on rapeseed oil quality

Pathak, P. K.; Agrawal, Y. C.; Singh, Balraj

doi:10.1007/bf02660155

Cited by 16 publications

(16 citation statements)

References 8 publications

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“…So, the drying parameter, k and the drying exponent, n, were found as 0.083331 and 0.463331, respectively. Since it was reported that the drying parameter, k, is constant and not dependent on the temperature throughout the drying process (Pathak, Agrawal, & Singh, 1991a, 1991bWhite et al, 1981) and the drying exponent, n, is between 0 and 1 (Yagcıoglu, 1999); new values for drying exponent, n, were calculated with the help of Eq. (5) assuming drying parameter, k, was constant and equal to 0.083331 and using the values of MR at 10 min intervals.…”

Section: Experiments and Mathematical Modellingmentioning

confidence: 99%

Thin-layer drying and mathematical modelling for washed dry apricots

Bozkır

2006

Journal of Food Engineering

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Section: Experiments and Mathematical Modellingmentioning

confidence: 99%

Thin-layer drying and mathematical modelling for washed dry apricots

Bozkır

2006

Journal of Food Engineering

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“…The increases in health-promoting factors are the main reasons for the optimization of processing parameters in order to produce high-quality rapeseed oil. The impact of optional tempering and hulling treatments of the seed [12], drying temperature [13], and processing conditions [14,15] on rapeseed oil quality have been studied. It was determined that the oxidative stability increased and the triglyceride content decreased in pressed rapeseed oil with increased heat treatment of the seed before pressing.…”

Section: Introductionmentioning

confidence: 99%

Effect of Hydrothermal Treatment of Rapeseed on Antioxidant Capacity of the Pressed Rapeseed Oil

Szydłowska‐Czerniak¹,

Karlovits²,

Sosna-Sárdi³

et al. 2009

J Americ Oil Chem Soc

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Response surface methodology (RSM) was used to evaluate the quantitative effects of two independent variables, rapeseed moisture content and conditioning temperature, on the antioxidant capacity (AC) and total phenolic (TPC), tocopherol (TTC), and phosphorus contents (PC) in the pressed rapeseed oils. The mean AC results for the crude rapeseed oils ranged from 199.8 to 947.2 lmolTE/100 g. TPC and PC in the crude rapeseed oils correlated significantly (P \ 0.01) and positively with AC of oils (R 2 = 0.9498 and 0.4396, respectively). The experimental results of AC, TPC, and PC were close to the predicted values calculated from the polynomial response surface model equations (R 2 = 0.9801, 0.9747 and 0.9165, respectively). The effect of oil processing temperature on AC and TPC was about 1.5 times greater than the effect of moisture level in rapeseed.

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“…The number of free fatty acids grows and the oxidation process of fat intensifies (Gawrysiak-Witulska et al, 2009). An increase in the drying temperature to above 93°C causes an increase in the content of free fatty acids in the oil (Pathak et al, 1991). Matthäus (2013b) draws attention to the fact that the moisture of seeds that are cold-pressed to produce oil also has a significant impact on the stability of the product.…”

Section: Resultsmentioning

confidence: 99%

Cold-pressed and hot-pressed rapeseed oil: The effects of roasting and seed moisture on the antioxi- dant activity, canolol, and tocopherol level

Siger

Józefiak

Górnaś

2017

Acta Sci Pol Technol Aliment

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Background. The paper looks at the levels of canolol, tocopherols and antioxidant activity in cold-pressed and hot-pressed rapeseed oils produced from seeds of various moisture levels (5%, 7.5%, and 10%). The paper also considers the effects of seed roasting on the levels of these compounds. Material and methods. The material used for the tests was rapeseed cv. Adrianna. The quality of the oils obtained is determined using peroxide and acid values. The levels of canolol and tocopherols are analyzed using HPLC. The DPPH radical-scavenging activity method for oil samples and phenolic extract from oils was used.Results. It has been demonstrated that the oils produced from rapeseeds with a 5% moisture content, and in particular from cold-pressed oils, were characterized by the lowest peroxide values. Cold-pressed oils produced from rapeseeds with a 5% moisture content were characterized by higher levels of tocopherols and plastochromanol-8. In the case of hot-pressed oils, the highest levels of tocopherols were found in oils produced from seeds with a 7.5% moisture content, and the greatest amount of PC-8 (more than 4 mg/100 g) was found in oils produced from seeds with a 10% moisture content. Hot-pressed oils have been shown to have higher levels of these compounds than cold-pressed oils. Both roasting and hot pressing led to an increase in the amount of canolol in the oils investigated. When analysing the antioxidant activity of the oils and phenolic extracts it was shown that phenolic compounds are responsible for approx. 10% of total antioxidant activity. Conclusion. Various levels of biologically active compounds were shown to be present in the rapeseed oil obtained from raw materials of a varying moisture content. The type of pressing process (cold-pressing or hot-pressing) and whether the seeds have undergone roasting has also been shown to affect the resulting oil and the level of native antioxidants it contains.

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Effect of elevated drying temperature on rapeseed oil quality

Cited by 16 publications

References 8 publications

Thin-layer drying and mathematical modelling for washed dry apricots

Thin-layer drying and mathematical modelling for washed dry apricots

Effect of Hydrothermal Treatment of Rapeseed on Antioxidant Capacity of the Pressed Rapeseed Oil

Cold-pressed and hot-pressed rapeseed oil: The effects of roasting and seed moisture on the antioxi- dant activity, canolol, and tocopherol level

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