Rapeseed extrusion

Phosphorylated rapeseed oil is successfully used in tube drawing and extrusion [293]. 

Extrusion of whole double-O rapeseed, with 30-70% peas or 47-53% wheat meals, at 150°C (302°F) decreased trypsin inhibitors by 20 0%, total glucosi-nolates by 20 0%, and progoitrin by 46-60%. Rapeseed lipids had apparent digestibilities of 70.1% and 80.5% in pigs 4 and 7 weeks of age, respectively, and were similar to corn (maize) oil (93). 

Preliminary field trials with canola were promising (106, 107). Subsequent work with canola and other oilseeds showed that this new machine, the Hivex expander, can process full-fat safflower (at 42% oil), sunflower (at 42-44% oU), peanut (at 45% oil), and some varieties of full-fat canola and rapeseed as well as cottonseed. Typical preparation prior to extrusion of safflower, sunflower, and peanut is to crack to approximately 1.6 mm (0.0625 in.) particles, or flake heat to approximately 60-71.1°C (140-160°F) and reduce moisture to approximately 8% without denaturing the protein. Canola and rapeseed, being small seeds and low in protein, need to be flaked as thin as possible, 0.15 mm (0.006 in.) if practical. Canola flakes thicker than 0.25-0.3 mm (0.010-0.012 in.) do not extrude very well. If seed protein is denatured too much before extmsion, the canola collets will be loose and crumbly. 

Extrusion-expelling technology is also being used in Russia, Latvia, Lithuania, and other newly independent states for extruding and expelling sunflower seed. The oil is being used for human consumption and meal for animal feed. Similar installations have been buUt to process rapeseed and peanuts (49). Table 6 shows the quality characteristics of soybean meals recovered in commercial practices by different oU-extraction processes. 

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