. 2016 Jun 18;7:36. doi: 10.1186/s40104-016-0095-7

Table 1.

Characterization of the desolventizing/toasting processes of rapeseed meals^a

	Rapeseed meal
Desolventizing/toasting	A^b	B^b	C^b	D^b	E^c
Residence time, min	48	64	76	93	60
Indirect heat, kPa	850	850	850	850	450
Direct steam flow rate, kg/h	15	15	15	15	30
Temperature, °C	126^d	128^d	125^d	115^d	–
Temperature, °C	120^e	114^e	129^e	134^e	107^e
Toasting condition	WetTC^f	WetTC^f	WetTC^f	WetTC^f	DryTC^g

WetTC = wet toasting conditions; DryTC = dry toasting conditions

^aRapeseed meals A-E represent five differently processed rapeseed meals under standardized and defined conditions in a pilot plant

^bProduced from marc one

^cBlend of rapeseed meal manufactured from marc two under the same processing conditions as for rapeseed meals A-D

^dAverage temperature on tray five of the desolventizer/toaster. Tray five was not used for production of rapeseed meal E

^eAverage temperature on tray six of the desolventizer/toaster

^fUse of indirect heat at 850 kPa and direct unsaturated steam (15 kg/h) with mean residence time in the desolventizer/toaster of 48, 64, 76, and 93 min for rapeseed meals A, B, C, and D, respectively

^gBlend of rapeseed meals produced from marc two was exposed for 30 min up to a maximum temperature of 100 °C to direct saturated steam application (30 kg/h), followed by indirect heat treatment at 107 ° C for 30 min at 450 kPa. Additional residence time in the desolventizer/toaster was 60 min compared to rapeseed meals A-D