Effect of infrared-assisted spouted bed drying of flaxseed on the quality characteristics of its oil extracted by different methods.
Afsaneh Dehghan-ManshadiSeyed Hadi PeighambardoustSodeif Azadmard-DamirchiMehrdad NiakousariPublished in: Journal of the science of food and agriculture (2019)
Both UAE and conventional methods did not significantly influence the composition of fatty acids in the extracted oils. Nonetheless, the CP method yielded an oil with a high percentage of omega-3 and omega-6 fatty acids. © 2019 Society of Chemical Industry.
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