The various processing steps for rapeseed into finished oil and meal products have been reviewed. Particular attention has been given to recent developments, such as the inclusion of an extruder step in oil extraction, an aqueous enzymatic process to separate flakes into oil, flour and molasses, the TOP total degumming process, and the new Centri‐Ad process to eliminate small quantities of impurities (dissolved or emulsified) from large volumes of liquid by a continuous adsorption‐centrifugation technique.
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Ragnar Ohlson (1992) studied this question.