High-oleic rapeseed oil quality indicators and endogenous
- Voltage: 220V/110V
- Dimension (L*W*H): 450*180*305MM
- Weight: 11KG
- Main components: motor, pressure vessel, gear, gearbox
- Oil Raw material: Soybean / Sesame / Peanut / Rapeseed / Oleander
- Function: Oilseed press
- Application: sunflower seeds, oleander, pepper seeds, sesame
- Advantage: High oil yield
- Capacity: 50-700kg/h
This study exposed high-oleic rapeseed oil (HORO) to different pretreatment (microwave or roasting) and processing methods to investigate (cold pressing, hexane extraction, subcritical butane extraction, and aqueous enzymatic extraction) the effects of processing technologies on HORO parameters associated with its physicochemical properties ...
Foods | Free Full-Text | Effect of Vacuum Roasting on Total
- Production capacity: 20-2000TPD
- Model number: PZ prickly pear seed cooking oil extraction machine
- Voltage: 380v
- Power (W): 15kw
- Dimension (L*W*H): 1610x615x1260mm
- Weight: 2-10t
- Certification: CE, BV ,ISO
- Name: edible oil solvent extraction equipment
- Material: stainless steel and carbon steel
- Color: customization
- Labor requirement: 1 staff
- Final product: crude oil and cake
- Raw material: Vegetable Seed
- Package: special container for extractor
- Delivery: within 60 days after payment
- Payment: TT, L/C
- Residual: less than 1%
Selenium-enriched rapeseed (SER) is an emerging oil seed. Roasting is beneficial in improving oil yield and promoting the release of micronutrients into SER oil, but high temperatures and dry air lead to selenium loss and fatty acid degradation in SER. To minimize the selenium loss and improve the SER oil quality, this study investigated the effects of vacuum (VC) roasting (90–170 °C for 30 ...
High-oleic rapeseed oil quality indicators and endogenous
- Production capacity: 10T-3000T/D
- Model number: cottonseed cake extractor machinery
- Voltage: 220V/380V/440V
- Power (W): 10-50kw
- Dimension (L *W*H): 1610x615x1260mm
- Weight: 1050 KG
- Residue oil in flour: <1%
- Solvent content in crude oil: ≤200ppm
- Volatile substance in crude oil: ≤0.3%
- Clay consumption: depending on the color of crude oil
- Oil residue in residual clay: ≤25% residual clay
- Steam consumption in refining: ≤ 280kg/ton of oil
- Vapor pressure: ≥1.2MPa
- Final oil grade: depending on customer's quality. requirement
This study exposed high-oleic rapeseed oil (HORO) to different pretreatment (microwave or roasting) and processing methods to investigate (cold pressing, hexane extraction, subcritical butane ...
Influence of roasting pretreatment on high-oleic rapeseed oil
- Production capacity: 1-3000T/D
- Model number: cooking oil factory for sale
- Voltage: 220V, 380V
- Power (W): According to your capacity coding
- Certification: ISO9001 & CE
- Supplier Type: Cooking Oil Factory Manufacturer for Sale
- Features: High Quality Cooking Oil Factory for Sale
- Flavor and odor: it has the flavor and odor inherent to the oil, without odor
- % Moisture and volatile matter: less than 0.2
- Insoluble residues: less than 0.2
- Acidity value mgKOH/g: less than 3
- Peroxide value mmol/kg: less than 6
- Saponified % matter content: less than 0.03
- Solvent residual (mg/kg): 50
- Heating test at 280 degrees: little precipitate, lovibond colorimetric
Furthermore, Rescues et al. [20] analyzed quality of pressed high-oleic rapeseed oil under different roasting pretreatment conditions (unroasted, roasting temperature 80, 100, 120, and 140 °C ...
Chemical composition and resistance to oxidation of high
- Production capacity: 5T~10T/D
- Model number:Q-0717
- Voltage:220V/380V
- Power ( W): according to capacity
- Dimension (L*W*H)):5432*2636*2345
- Weight:2000kg
- Certification:ISO9001
- Item: sunflower oil production line
- Application: various crude oils such as sunflower oil, sesame oil
- Warranty: 12 months
- Ways of operation: safe and simple
- Residual oil in cake: low
- Oil grade: edible oil
- Cultivation processing Refining techniques: refining batch, semi-continuous refining
- Moisture and volatiles: 0.08%
Fatty acids, High-oleic rapeseed oil, Hulling, Microwaving, Oxidative stability, Phytochemicals Abstract The influence of a microwave (MV) pre-treatment (3, 6, 9 min, 800W) on the physicochemical properties of high-oleic rapeseed oil prepared from intact (HORO) and de-hulled seeds (DHORO) was investigated in this study.