Procesamiento de semilla de algodón para producir aceite y proteína

Vista sencilla de ítem
dc.creatorMayorga, Hector
dc.creatorGonzález, Jaime
dc.creatorArzu, Alberto
dc.creatorRolz, Carlos
dc.date2025-07-04T19:39:12Z
dc.date2025-07-04T19:39:12Z
dc.date1971-01
dc.date.accessioned2026-06-09T02:14:14Z
dc.descriptionIndustrial level cooking and screwpressing experiments cottonseed are described. The conditions of cooking, drying and pressing were determined in order to obtain a cake of high protein quality without affecting substantially the yield of oil extraction. The best conditions determined were those of low temperature, cooking and drying. Under these conditions the largest drop in protein solubility take place during the cooking stage. With the purpose of increasing the inactivation of gossypol, tests were run under alkaline conditions, using NaOH and Ca(OH)2 and the best results were obtained with NaOH at pH of 8.0.
dc.format7 páginas
dc.formatapplication/pdf
dc.identifierhttps://repositorio.catie.ac.cr/handle/11554/13165
dc.identifieropenAccess
dc.identifier.urihttp://hdl.handle.net/123456789/3704
dc.languagees
dc.publisherInstituto Interamericano de Cooperación para la Agricultura (IICA)
dc.relationTurrialba; Vol.21, no. 1
dc.subjectProcesamiento||processing||processamento||traitement
dc.subjectSemilla||spat||undefined||naissain
dc.subjectAlgodón||cotton||algodão||coton
dc.subjectProducción||production||produção||production
dc.subjectSede Central
dc.titleProcesamiento de semilla de algodón para producir aceite y proteína
dc.typeArtículo

Archivos

Colecciones

Investigación