HOW TO PROCESS CANOLA
Canola is a marketing term, which stands for "CANadian Oil Low Acid", it is Canadian rapeseed variety with low undesirable compounds such as erucic acid and glucosinolates.
Since 1986, the term canola means that rapeseed contains:
- erucic acid - not more than 2%
- glucosinolates - no more than 25 micromoles per gram
Canola has been actively processed into canola oil and oil cake due to the fact that the seeds contain:
- high oil content - 42 ... 52%
- high protein content - 21 ... 33%
We offer the following technological scheme, combining extrusion technology with the mechanical oil extraction.
oil press - extruder (roasting machine) - oil press - cooler
The proportion of husks in canola is 15...20%
The husks itself contain:
- fiber - up to 35%
- fat - 10...12%
Due to the low content of fiber in canola we don’t recommend to remove the husks.
Preparation of canola for processing:
- cleaning - according to standards for storage at elevators
- drying - up to 6 ... 8%
The prepared feedstock should be heated up to 15…20°С
Canola seeds are fed into the mechanical oil press also known as expeller used for the production of cold oil. The temperature of processing is up to 55 °С with the canola oil yield of 27%.
Oil is fed to the filtering system.
Oil cake with the oil content of 25...30% is fed into extruder (or oil seed roasting machine) the processing temperature is up to 105...115 °С
and through the screw conveyor enters the oil press of the final oil squeezing out.
The second oil pressing occurs at temperature of 90…100 °С with the following final products:
- vegetable canola oil
- canola oilcake with oil content up to 10%
The total oil yield from 2 oil presses is up to 42% of oil.
Prior to the storage, the oil cake should be cooled in order to preserve the protein condition.
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