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Information × Registration Number 0221U106263, 0115U005414 , R & D reports Title Рrocessing features of modern rapeseed varieties popup.stage_title Head Nosenko Tamara Tyhonivna, Доктор технічних наук Registration Date 19-11-2021 Organization National university of food technologies popup.description2 Scientific report: 169 pages, 52 tables, 24 figures, 171 sources, 6 appendices FRACTIONATION, PRESS RAPE OIL, FOOD RAPPIN FLOUR, RELATIVE BIOLOGICAL VALUE, FATTY ACID COMPOSITION, AMINO ACIDS. The object of research is the processing of rapeseed with the extraction of oil and the production of protein rapeseed flour. The purpose of the work is to improve the technology of rapeseed processing in order to obtain oil of high biological value and food partially low-fat rapeseed flour, to develop recommendations for their use . Research methods - physicochemical properties of oilseeds, protein products and vegetable oils were determined by standard methods, fatty acid composition of vegetable oils - by gas-liquid chromatography of methyl esters of fatty acids, tocopherol composition - by high performance liquid chromatography using a column back. stability of vegetable oils - by the amount of oxygen absorbed during the initiated oxidation, the content of thioglucosides in rapeseed and its products - by chemical method and "GLUCOTEST" method, statistical analysis was performed using Microsoft Office Excel 2010 and ANOVA, simulation of yield dependence oils from the studied factors - using the STATISTICA program. Results It is proved that the seed oil of the studied varieties of rapeseed has a minor content of erucic acid and belongs to the category of edible rapeseed oil. The high ratio of ω3: ω6 polyunsaturated fatty acids in rapeseed oil (1: 3), a significant content of tocopherols and phytosterols indicates the high biological value of oil of modern varieties of rapeseed. Technological parameters of rapeseed meal fractionation with food and fodder rapeseed flour were developed, the obtained products were checked for toxicity, chemical composition and biological value were determined, production cost of rapeseed flour production, profitability and retail price were calculated, expediency of rapeseed flour use was confirmed. Product Description popup.authors Voloshchenko Tetiana O popup.nrat_date 2021-11-19 Close