Effect on quality of rapeseed treating by hot air-microwave drying

Authors

LIU Qing, Chinese Academy of Agricultural Engineering, Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture, Beijing 100121, China
WU Meifang, School of Chemical and Biomedical Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
ZHAO Yuqiang, Chinese Academy of Agricultural Engineering, Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture, Beijing 100121, China
WU Suxi, School of Chemical and Biomedical Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
YI Cuiping, School of Chemical and Biomedical Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
LIU Ruixing, School of Chemical and Biomedical Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
SHI Jianfang, Chinese Academy of Agricultural Engineering, Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture, Beijing 100121, China
LOU Zheng, Chinese Academy of Agricultural Engineering, Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture, Beijing 100121, China
SHAO Guang, Chinese Academy of Agricultural Engineering, Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture, Beijing 100121, China

Abstract

By studying the effects of hot air, microwave and hot air-microwave on drying curve, acid value, peroxide valueand fatty acids of rapeseed, the optimum hot air-microwave dry processes under good qualities was obtained. And were as followed: hot air temperature 80 ℃, moisture content in transition point 15%, power of micriowave 500 W; by dring in 12 min/30 s, the moisture content decreased from 18% to 7.51% ,and the rapseed has low acid value and peroxide value, relatively high germination rate and the lowest erucic acid.

Publication Date

7-28-2017

First Page

180

Last Page

183,193

DOI

10.13652/j.issn.1003-5788.2017.07.039

Recommended Citation

Qing, LIU; Meifang, WU; Yuqiang, ZHAO; Suxi, WU; Cuiping, YI; Ruixing, LIU; Jianfang, SHI; Zheng, LOU; and Guang, SHAO (2017) "Effect on quality of rapeseed treating by hot air-microwave drying," Food and Machinery: Vol. 33: Iss. 7, Article 39.
DOI: 10.13652/j.issn.1003-5788.2017.07.039
Available at: https://www.ifoodmm.cn/journal/vol33/iss7/39

References

[1] 国家粮食局. GB/T 11762—2006 油菜籽[S]. (2011-04-11) [2017-02-15]. http://down.foodmate.net/standard/sort/3/11153.html.
[2] YANG Ling, YANG Ming-jin, CHEN Jian, et al. Status and development trend of rapeseed drying for seeding purposes[J]. Transactions of the CSAE, 2012, 28(S2): 309-315.
[3] 吴海虹, 朱道正, 卞欢, 等. 农产品干燥技术发展现状[J]. 现代农业科技, 2016(14): 279-281.
[4] YANG Mei, HUANG Feng-hong, LIU Chang-sheng, et al. Influence of microwave treatment of rapeseed on minor components content and oxidative stability of oil[J]. Food and Bioprocess Technology, 2013, 6(11): 3 206-3 216.
[5] 廖庆喜, 舒彩霞, 余礼明. 微波干燥油菜籽的可行性探讨[J]. 食品与机械, 1999(2): 15-16.
[6] 胡小泓, 梅亚丽, 李丹. 微波处理油菜籽对油脂品质影响的研究[J]. 食品科学, 2006, 27(11): 372-374.
[7] 杨国峰, 丁超, 蔡浩飞, 等. 油菜籽干燥技术研究进展[J]. 中国粮油学报, 2012, 27(5): 124-128.
[8] 廖庆喜, 舒彩霞, 伍冬生. 微波干燥对油菜籽种用价值及品质特性的影响[J]. 农业机械学报, 2000, 31(1): 69-71.
[9] 孙卓, 王勤志, 滕建文, 等. 半干鸭肉粒热风与微波联合干燥工艺研究[J]. 食品与机械, 2013, 29(3): 230-233, 237.
[10] 钱革兰, 崔政伟. 响应面分析热风微波耦合干燥胡萝卜片的形变[J]. 食品与机械, 2011, 27(3): 38-41.
[11] 易翠平, 钟春梅. 鳡鱼的脂肪含量测定及脂肪酸成分分析[J]. 食品科学, 2013, 34(14): 255-258.
[12] UPINSKA A, KOZIO A, ARASZKIEWICZ M, et al. The changes of quality in rapeseeds during microwave drying[J]. Drying Technology, 2009, 27(7/8): 857-862.
[13] 邓乾春, 禹晓, 许继, 等. 取不同芥酸含量菜籽油对高脂模型大鼠血脂和抗氧化能力的影响[J]. 中国食品学报, 2014, 14(10): 23-28.
[14] 刘大川. 油菜籽加工新技术及深度开发[J]. 农村新技术, 2011(6): 28-31.