Pilot plant development of the alkali cooking process for cottonseed meats. I. Effect of flake, thickness and of time, temperature, and moisture content during cooking

Autor: King, W. H., Knoepfler, N. B., Hoffpauir, C. L., McCourtney, E. J.
Zdroj: Journal of the American Oil Chemists' Society; January 1957, Vol. 34 Issue: 1 p27-30, 4p
Abstrakt: Results obtained from alkaline cooking experiments show that all of the four variables studied—cooking mousture content, temperature, time and flake thickness—influenced the properties of the resultant meals in varying degrees. Under the experimental conditions used a high initial moisture content, above 18%, is necessary to lower the free gossypol content in the finished meal to less than 0.04%. When this amount of moisture is used, a plastic mass results at the beginning of the process which requires special equipment to supply the mechanical action necessary to break the pigment glands at a low temperature. In the presence of high moisture content and alkali the gossypol, which is released when the glands are ruptured, is bound to the meal. When sufficient initial moisture is present (24–31%), only traces of gossypol (0.010% or less) are found in the extracted crude oil.
Databáze: Supplemental Index
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