AbstractFactors affecting the level of residual solvent in hexane‐extracted canola meal included the moisture content of the crushed seed and the temperature of the hexane at the time of extraction, the duration of the extraction process and the severity of the cooking procedure prior to extraction. Low moisture, low temperature extraction, short exposure to excess hexane and mild cooking procedures all contribute to minimizing the levels of sorbed hexane after desolventization was complete. Dry heat could drive off only part of the residual hexane. Moist heat, as steam, was more effective.