| With residual oil rate of pressed cake as index, the press characteristicses of rapeseed and flaxseed were studied. The effects of water content and temperature of pressing material and environmental temperature on the residual oil rates of pressed rapeseed cake and flaxseed cake were investigated by single factor experiment. On this basis,the press conditions of rapeseed were optimized by orthogonal experiment as follows: water content of pressing material 3%, temperature of pressing material 65℃, environmental temperature 25℃; and the optimal press conditions of flaxseed were obtained by orthogonal experiment as follows: water content of pressing material 3%, temperature of pressing material 65℃, environmental temperature 30℃. Under these conditions, the residual oil rates of pressed rapeseed cake and flaxseed cake were 932% and 801% respectively.Texture analysis results showed that the hardness and brittleness of flaxseed were higher than those of rapeseed. Transmission electron microscope results of cotyledon cells and pressed cakes of rapeseed and flaxseed showed that the cell structure of oil plant severely deformed and destroyed and the oil was separated from the pressed cake after pressing. |
