Compression behaviour of bulk rapeseed: Effects of heat treatment, force and speed

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F17%3A73413" target="_blank" >RIV/60460709:41310/17:73413 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1080/10942912.2017.1306555" target="_blank" >http://dx.doi.org/10.1080/10942912.2017.1306555</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1080/10942912.2017.1306555" target="_blank" >10.1080/10942912.2017.1306555</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Compression behaviour of bulk rapeseed: Effects of heat treatment, force and speed

Popis výsledku v původním jazyce

This study described the compression behaviour of bulk rapeseed using the universal compression testing machine and vessel diameter of 60 mm with a plunger. The pressing factors namely the heat treatment temperature, speed and force were varied between 45 and 105 C, 5 and 25 mm /min then 40 and 120 kN respectively. The bulk rapeseed samples were measured at pressing heights between 20 and 100 mm. The parameters determined were maximum deformation (mm), deformation energy (J), oil yield, oil point strain, oil point force (kN) and oil point energy (J). Clearly, maximum deformation, deformation energy and oil yield increased with the increase in force and heat treatment temperature whiles that of speed showed a downward trend. A plot of the amounts of force and deformation displayed a smooth and serration curve characteristics. The area under the smooth curve behaviour described the compression process where the maximum rapeseed oil was obtained whiles the serration pattern represented the ejection of t

Název v anglickém jazyce

Compression behaviour of bulk rapeseed: Effects of heat treatment, force and speed

Popis výsledku anglicky

This study described the compression behaviour of bulk rapeseed using the universal compression testing machine and vessel diameter of 60 mm with a plunger. The pressing factors namely the heat treatment temperature, speed and force were varied between 45 and 105 C, 5 and 25 mm /min then 40 and 120 kN respectively. The bulk rapeseed samples were measured at pressing heights between 20 and 100 mm. The parameters determined were maximum deformation (mm), deformation energy (J), oil yield, oil point strain, oil point force (kN) and oil point energy (J). Clearly, maximum deformation, deformation energy and oil yield increased with the increase in force and heat treatment temperature whiles that of speed showed a downward trend. A plot of the amounts of force and deformation displayed a smooth and serration curve characteristics. The area under the smooth curve behaviour described the compression process where the maximum rapeseed oil was obtained whiles the serration pattern represented the ejection of t

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10610 - Biophysics

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2017

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

International Journal of Food Properties

ISSN

1094-2912

e-ISSN

1532-2386

Svazek periodika

2017

Číslo periodika v rámci svazku

20

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

9

Strana od-do

654-662

Kód UT WoS článku

000423507200056

EID výsledku v databázi Scopus

2-s2.0-85023206954