Oil point in technological evaluation of dried rapeseed

The negative effect of rapeseeds drying on their processability was found particularly evident in a high moisture rapeseed. Strong overdrying of seeds at the temperatures above 140°C results in an irreversible destruction of their microstructure, lowering of their mechanic resistance and consequently excessive brittleness of seeds. The quality of oil obtained from overdried seeds does not deteriorate rapidly but its amount remaining in the meal is too high. Characteristics of physical properties of bulk rapeseed was done with oil-point and compression tests. The parameters of oil point, pressure value at constant deformation and degree of elasticity for overdried seeds differed so much from the respective values for raw seeds that the differences can be used for the estimation of technological usability of dried rapeseed