なたね, なたねかす, 脱脂大豆の水分及びなたね油分測定法の検討

概要

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To improve the reproducibility of data for the moisture content determination of repeseed, the effects of drying temperature and drying time on moisture content, and those of sample grinding conditions on oil content were examined.<BR>The same was also done for rapeseed meal and soybean meal. The moisture content of 10g of whole rapeseed after 3h at 130°C in a forced draft oven was higher and showed less deviation than that of rapeseed processed by the present standard method, i.e., 5g of ground rapeseed after 3h 105°C in the forced draft oven. The oil content of rapeseed was affected by the amount of sample grinding. The oil content of a sample ground by a mechanical device, such as a coffee mill, was higher than that ground by a mortar and pestle. Mechanical grinding probably produced more uniformly five particles. The moisture content of rapeseed meal and soybean meal after 3h at 130°C was higher than that of the present standard method, i.e., after 3h at 105°C and after 2h at 130°C respectively. The moisture content of rapeseed meal after 3h at 130°C showed less significant deviation than that of the present standard method, after 3h at 105°C.
社団法人日本油化学会の論文