Excessive heat sometimes has the effect of causing oil and cake to become dark in color. There are many other factors which affects the above changes and cooking temperature alone may not be taken as the sole cause for it. Until the behavior of the different oil seeds have been noted. It is till then, not advisable to reduce the
cooking temperatures at the expenses of proper and sufficient cooking of the material. Since different oil seeds behave differently towards heating conditions, it is not advisable to find out by experience the most suitable temperature at which to press the meal to produce oil and cake with suitable color.

As a general rule it may be taken that proper yields cannot be in any case expected with cooked meal temperature below 75 Degree Celsius, Whereas for most of the oil seeds the temperature of the meal should be between 90 D. Celsius-95 D. Celsius.

The thoroughness of the heating can be quite closely estimated by taking a sample of the seed meal from the cooking kettle in the bare hand. The temperature should be as high as to prohibit more than a momentary handing, when firmly compressed in the hand; the meal should form a compact ball like mass not crumbing and oil should ooze out freely between the fingers.