• How to extract oil from canola seeds?
  • The most commonly used extraction process to produce high oil yield from canola seeds involves both mechanical pressing and solvent extraction as shown in Fig. 1. Daun has detailed the conventional extraction of canola oil. A series of steps occur prior to and in preparation for expeller pressing.
  • Does microwave seed preconditioning affect the quality of canola oil?
  • In a related study, Sanchez et al. studied the effect of microwave seed preconditioning on the yield and quality of canola oil extracted with hexane. The moisture level of the seeds was adjusted to 5.7?¡À?0.2% (of dry weight). The extraction process was carried out in a batch system agitated with a magnetic stirrer at 200 rpm.
  • Does aqueous enzyme-assisted extraction affect canola oil yield?
  • Aqueous enzyme-assisted extraction (AEE) process Latif et al. investigated the influence of three different aqueous enzymes: protex, pectinase, multifect, and without enzyme, on the extraction of canola oil and compared it with solvent extraction in terms of oil yield and quality.
  • How effective is Ultrasound-assisted extraction of oil from canola seeds?
  • Fang et al. investigated the effectiveness of ultrasound-assisted extraction of oil from canola seeds obtaining a maximum oil yield of 47% by employing a liquid to solid ratio of 1:2, an extraction time of 60 min, and ultrasound power of 400 W.
  • Does microwave pre-treatment prolong the shelf life of canola oil?
  • The presence of antioxidant components such as tocopherols, and polyphenols in canola oil prolongs the oil shelf life and therefore are seen as desirable components. Yang et al. investigated the effect of microwave pre-treatment on the content of antioxidant components in canola oil using seeds with different initial moisture levels (9¨C15%).
  • Does mw cooking affect canola seeds storability and oil quality?
  • In similar study, the effect of MW cooking on canola seeds in terms of storability and oil quality has been investigated . For this purpose, canola seeds were MW cooked at temperature levels of 80, 90, and 100 ¡ãC. After treatment, the seeds were stored for 6 months at 30 ¡ãC and under a relative humidity hovering from 50 to 70%.