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  1. Journal of the American Oil Chemists' Society
  2. Journal of the American Oil Chemists' Society : Volume 75
  3. Journal of the American Oil Chemists' Society : Volume 75, Issue 10, October 1998
  4. Extraction of oil from meadowfoam flakes
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Journal of the American Oil Chemists' Society : Volume 94
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Journal of the American Oil Chemists' Society : Volume 92
Journal of the American Oil Chemists' Society : Volume 91
Journal of the American Oil Chemists' Society : Volume 90
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Journal of the American Oil Chemists' Society : Volume 84
Journal of the American Oil Chemists' Society : Volume 83
Journal of the American Oil Chemists' Society : Volume 82
Journal of the American Oil Chemists' Society : Volume 81
Journal of the American Oil Chemists' Society : Volume 80
Journal of the American Oil Chemists' Society : Volume 79
Journal of the American Oil Chemists' Society : Volume 78
Journal of the American Oil Chemists' Society : Volume 77
Journal of the American Oil Chemists' Society : Volume 76
Journal of the American Oil Chemists' Society : Volume 75
Journal of the American Oil Chemists' Society : Volume 75, Issue 12, December 1998
Journal of the American Oil Chemists' Society : Volume 75, Issue 11, November 1998
Journal of the American Oil Chemists' Society : Volume 75, Issue 10, October 1998
Correlating viscosity with temperature and other properties
Surface tension of protein and insoluble lipids at the air-aqueous phase interface
Surface tension of bovine serum albumin and tween 20 at the air-aqueous interface
A comparison of physical and chemical properties of milk fat fractions obtained by two processing technologies
The influence of chemical interesterification on physicochemical properties of complex fat systems 1. Melting and crystallization
Isothermal crystallization of hydrogenated sunflower oil: I—Nucleation
Determination of phospholipids in vegetable oil by fourier transform infrared spectroscopy
Total fatty acid analysis of vegetable oil soapstocks by supercritical fluid extraction/reaction
Characterization of fatty acid isomers in dehydrated castor oil by gas chromatography and gas chromatography-mass spectrometry techniques
Chemical composition of commercial cornicabra virgin olive oil from 1995/96 and 1996/97 crops
Autoxidation of the furan fatty acid ester, methyl 9,12-epoxyoctadeca-9,11-dienoate
Concerns for the determination of free fatty acid in cottonseed
Occurrence of 5α-cholesta-7,24-dien-3β-ol and 23-dehydrolophenol in the bean lipids of Vanilla madagascariensis
Synthesis of polyunsaturated fatty acid-enriched triglycerides by lipase-catalyzed esterification
Enzymatic interesterification of lard and high-oleic sunflower oil with Candida antarctica lipase to produce plastic fats
Modification of butterfat by selective hydrolysis and interesterification by lipase: Process and product characterization
Enzymatic glycerolysis of soybean oil
γ-Linolenic acid in zygomycetous fungi: Syzygites megalocarpus
Liver lipids and fatty acids of the sting ray Dasyatis bleekeri (Blyth)
Effect of pro-oxidants on the occurrence of 2-pentyl pyridine in soy protein isolate
Key odorants of french fries
Effect of vacuum frying on the oxidative stability of oils
The influence of carotenoids and tocopherols on the stability of safflower seed oil during heat-catalyzed oxidation
Urea complexation for the rapid, ecologically responsible fractionation of fatty acids from seed oil
Pretreatment of corn oil for physical refining
Commercial production of chia in Northwestern Argentina
Recovery of γ-oryzanol from rice bran oil with silica-based continuous chromatography
Extraction of oil from meadowfoam flakes
Deacidification of a synthetic oil with an anion exchange resin
Comparison of four accelerated stability methods for lard and tallow with and without antioxidants
Calculating the lodine value for marine oils from fatty acid profiles
Ultrasonic attenuation of edible oils
Occurrence of conjugated linoleic acid isomers in beef
Antioxidant properties of desferrioxamine E, a new hydroxamate antioxidant
Triterpene alcohols and fatty acids in lipids and nonsaponifiable matter of Lapsana communis L. subspecies communis (Asteraceae)
Optical resolution of (±)-Threo-9,10,16-trihydroxy hexadecanoic acid using (−)brucine
On the use and misuse of the avrami equation in characterization of the kinetics of fat crystallization
Journal of the American Oil Chemists' Society : Volume 75, Issue 9, September 1998
Journal of the American Oil Chemists' Society : Volume 75, Issue 8, August 1998
Journal of the American Oil Chemists' Society : Volume 75, Issue 7, July 1998
Journal of the American Oil Chemists' Society : Volume 75, Issue 6, June 1998
Journal of the American Oil Chemists' Society : Volume 75, Issue 5, May 1998
Journal of the American Oil Chemists' Society : Volume 75, Issue 4, April 1998
Journal of the American Oil Chemists' Society : Volume 75, Issue 3, March 1998
Journal of the American Oil Chemists' Society : Volume 75, Issue 2, February 1998
Journal of the American Oil Chemists' Society : Volume 75, Issue 1, January 1998
Journal of the American Oil Chemists' Society : Volume 74

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Extraction of oil from meadowfoam flakes

Content Provider SpringerLink
Author Carlson, Kenneth D. Phillips, Bliss S. Isbell, Terry A. Nelsen, Terry C.
Copyright Year 1998
Abstract As part of a program to improve meadowfoam seed processing, the authors examined the effects of seed moisture, seed temperature, and flaking roll opening on oil extraction efficiency in meadowfoam flakes. Flakes were prepared using a Wolf Mill with dual horizontal, unheated 12-in. diameter rolls. Roll openings of 0.005, 0.013, and 0.020 in. (0.127, 0.330, and 0.508 mm, respectively) gave average flake thicknesses of 0.013, 0.021, and 0.031 in., respectively (0.330, 0.533, and 0.787 mm). Seed moistures of 9, 12, and 15% and seed temperatures of 65, 190, and 210°F (18, 88, and 99°C) chosen for flaking were known to provide a range of conditions suitable for enzyme inactivation during seed cooking prior to flaking. Experimental flakes were examined for extractable oil content (petroleum ether extraction); this was compared to total oil content (31.5%) determined on finely ground flakes. Roll opening was the dominant variable determining flake thickness, the primary parameter affecting oil extraction efficiency. Thus, the thinnest flakes at 0.013 in. were only slightly less extractable (29.8%) than finely ground flakes (31.5%), but intermediate (0.021 in.) and thick (0.031 in.) flakes were significantly less extractable (28.0 and 26.0%, respectively). There was a slight but significant (P<0.01) trend toward thicker flakes with increasing seed moisture (15>12>9%) during flaking. A similar trend to thicker flakes with increasing temperature was significant (P<0.01) only for the thickest flakes produced at the largest roll opening (0.020 in.). Lower seed moisture and higher seed temperature significantly impacted extractable oil content of the thickest flakes, but negligibly affected extractability of the thinnest flakes. The authors conclude that meadowfoam flakes must be as thin as possible (e.g., <0.015 in.) for efficient oil extraction. Further, seed cooking temperatures >190°F at moistures >10% and <15% that are adequate for efficient enzyme inactivation in the whole seed are also suitable for seed flaking.
Starting Page 1429
Ending Page 1436
Page Count 8
File Format PDF
ISSN 0003021X
Journal Journal of the American Oil Chemists' Society
Volume Number 75
Issue Number 10
e-ISSN 15589331
Language English
Publisher Springer-Verlag
Publisher Date 1998-01-01
Publisher Place Berlin, Heidelberg
Access Restriction One Nation One Subscription (ONOS)
Subject Keyword Flake thickness Limnanthes meadowfoam oil extraction efficiency seed flaking seed moisture and temperature at flaking Industrial Chemistry/Chemical Engineering Analytical Chemistry Chemistry/Food Science Biotechnology Biomaterials Agriculture
Content Type Text
Resource Type Article
Subject Organic Chemistry Chemical Engineering
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