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Production of a food grade protein meal from defatted sunflower 1. effects of an industrial extraction process on quality of protein



Production of a food grade protein meal from defatted sunflower 1. effects of an industrial extraction process on quality of protein



Lebensmittel Wissenschaft and Technologie 15(5): 309-312



The possibility of producing a food-grade sunflower meal in an industrial extraction plant operating by solvent only was studied. Samples from various types of the process line were analyzed to indicate the effects of the industrial operations on nutritional and organoleptic qualities of protein. The critical step affecting the quality of meal was that of solvent removing. If performed in a toaster-desolventizer, a considerable decrease of the nutritional and organoleptic characteristics of meal is obtained. Toasting of the meal may be avoided by use of a low-temperature desolventizer operating under vacuum. A protein meal of excellent nutritional and organoleptic quality was produced from a defatted cake desolventized under vacuum and sieved to remove the fiber residue.

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Accession: 006190700

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