섬유

suitability of commercial cottonseed for producing edible high protein flours by liquid classification

  • 출판일1999.03
  • 저자
  • 서지사항
  • 등록일 2016.11.02
  • 조회수 234
in the reported research program, the 1976 and 1977 crops of glanded cottonseed from oil mills located in 7 major u. s cottonbelt growing areas were evaluated as to their suitability for processing into edible, high-protein flours. both the physical and chemical characteristics of fuzzy seed samples were studied. ginned seed samples were hulled, dried, comminuted, slurried with hexane and liquid classified by both a laboratory differential settling test (dst) and pilot plant liquid cyclone process (lcp). liquid cyclone operating data and extensive analytical data of the kernels, flour and meals produced are shown. a free gossypol level of 1. 10 or less in full fat kernels was the determining factor for producing edible flours from glanded seed by the lcp. ninety-four percent of the total u. s. cottonseed production is suitable for producing edible, high-protein flours by liquid classification. 20 refs
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