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Table 5.
Compressibility module and h∞ values measured during the micro-pressing of rapeseeds pre treated by grinding and/or cooking (h∞: height of the cake theoretically achievable in a pressing of infinite duration).
| Treatment | Seed sample | h∞ (mm) | Compressibility modules (bar) |
||||
|---|---|---|---|---|---|---|---|
| G1o | G1 | G2 | Gg | ||||
| None | Whole fresh seeds | WFS | 5.26 | 1036 | 620 | 462 | 211 |
| Cooking | Whole cooked seeds | WCS | 2.15 | 1692 | 1312 | 1738 | 518 |
| Grinding | Ground fresh seeds | GFS | 5.46 | 3351 | 749 | 300 | 201 |
| Grinding and cooking | Ground cooked seeds | GCS | 4.64 | 1717 | 432 | 824 | 243 |
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