Equipment for evaluating the quality of oilseeds and vegetable oils

Quality of oilseeds is characterized by general indicators (color, odor, taste, moisture, infestation of pests of bread stocks, weediness).

Fat content is one of the main indicators of oilseeds quality.

Oil content of seeds means their raw fat content and fat-like substances accompanying it, which together with fat passes into the ether extract from the examined seeds. There are two methods for determining oiliness: extraction and refractometric. The acidity of the oil contained in seeds is an important indicator of their quality. When seeds are stored under unfavorable conditions, their quality changes and, above all, the acid number of oil increases, which is the result of seed spoilage.