Reference number : GC-2017-Q1-00070, amendment number : , agreement type : G, recipient legal name : Machnee, Gwen (Parkland Regional College), recipient country : CA, recipient province : nan, recipient city : Saskatchewan, recipient postal code : nan, program name english : Engage Grants for Colleges, program name french : Subventions d'engagement partenarial pour les collèges, program purpose english : The market for cold pressed Flax seed oil is growing both domestically and internationally due to its excellent nutritional benefits. Saskatchewan farmers grow significant acres of flax each year for oil production, the major market is China which has increased its imports of flax dramatically in recent years. _x000D_
This project will work to optimize the cold pressing regime of TA Foods. Different batches of flax seed yield oil with differing levels of free fatty acids during the cold pressing process. Under similar conditions some batches of flax seed have low levels of free fatty acids, others have much higher levels. High fatty acid levels are not desirable as this indicates that the triglycerides have started to break down releasing free fatty acids, this can lead to an off taste in the oil and shorten its self-life. We will be looking at several factors that may influence the acidity of the oil after processing including agronomic factors in growing the flax, different storage conditions and some variables within the crushing process itself. _x000D_
The results of this study should help TA Foods to produce a more consistent product and perhaps assist them in knowing which factors are important in purchasing seed stock for crushing._x000D_
_x000D_, program purpose french : The market for cold pressed Flax seed oil is growing both domestically and internationally due to its excellent nutritional benefits. Saskatchewan farmers grow significant acres of flax each year for oil production, the major market is China which has increased its imports of flax dramatically in recent years. _x000D_
This project will work to optimize the cold pressing regime of TA Foods. Different batches of flax seed yield oil with differing levels of free fatty acids during the cold pressing process. Under similar conditions some batches of flax seed have low levels of free fatty acids, others have much higher levels. High fatty acid levels are not desirable as this indicates that the triglycerides have started to break down releasing free fatty acids, this can lead to an off taste in the oil and shorten its self-life. We will be looking at several factors that may influence the acidity of the oil after processing including agronomic factors in growing the flax, different storage conditions and some variables within the crushing process itself. _x000D_
The results of this study should help TA Foods to produce a more consistent product and perhaps assist them in knowing which factors are important in purchasing seed stock for crushing._x000D_
_x000D_, agreement title english : Flax Seed Oil Extraction Optimization, agreement title french : Flax Seed Oil Extraction Optimization, agreement number : CARD1, agreement value : 24375.0, agreement start date : 2017-06-14, agreement end date : nan, description english : nan, description french : nan, expected results english : nan, expected results french : nan, additional information english : Grant or Award spanning more than one fiscal year. (2017-2018 to 2018-2019), additional information french : Subvention ou bourse octroyée s'appliquant à plus d'un exercice financier. (2017-2018 à 2018-2019), owner organization : nserc-crsng, owner organization title : Natural Sciences and Engineering Research Council of Canada | Conseil de recherches en sciences naturelles et en génie du Canada