New process for the production of better‐quality rapeseed oil and meal. I. Effect of heat treatments on enzyme destruction and color of rapeseed oil

The thioglucosides (which are precursors of toxic principles) and the fibrous hulls of rapeseed are the two major factors which limit the utilization of rapeseed meal as a protein supplement in human foods. In commercial practice the enzyme responsible for the liberation of toxic principles from thioglucosides is destroyed by a dry‐heat treatment, but no attempt is made to remove the thioglucosides or the fibrous matter from the meal. The new wet‐heat method of processing to inactivate myrosinase also results in the production of an improved quality of oil. In this paper the advantages of a wet‐heat treatment in processing rapeseed are discussed.