Discussion
Cooking or conditioning of oilseed before pressing is done chiefly to
Answer: B
Correct answer: Coagulate protein and thin the oil
Cooking does two things at once. Heat coagulates the protein of the cell walls, so the ruptured cells release their oil instead of holding it in a colloidal emulsion; and it lowers the oil's viscosity, so the freed oil drains or presses out readily.
Conditioning also adjusts the moisture to the value the press or extractor needs. It certainly does not raise free fatty acids - heat inactivates the lipase that would otherwise do so, which is a further benefit. Sterilisation is incidental, and hull removal is dehulling, an earlier and quite separate step.
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