ABSTRACT: As an efficient processing method, the application of microwave technology in rapeseed processing has attracted more and more attention. Microwave pretreatment before rapeseed pressing can significantly increase the content of polyphenols in rapeseed oil, the total amount of polyphenols can be increased by nearly 120 times, and the content of phytosterols and vitamin E in rapeseed oil can also be significantly increased. In addition, microwave drying equipment can also accelerate the degradation of glucosinolates. Compared with traditional fried seeds, microwave-treated rapeseed oil has more rich aroma.
Key words: microwave drying of rapeseed; rapeseed polyphenols; glucosinolates; vitamin E; sterols
Microwave is an electromagnetic wave with a wavelength ranging from 1 mm to 1 m and a frequency ranging from 300 MHz to 300 CHz. The microwave heating effect is different from the traditional heating method. When microwave heating, polar molecules inside the material polarize repeatedly, instantaneously transforming electromagnetic energy into heat energy. In the process of microwave heating, heat transfers from the inside to the outside of the material, which directly determines that microwave has the characteristics of fast heating speed, uniform heating, high energy utilization rate and strong heating selectivity. Since Williams studied accelerating chemical reaction by microwave in 1967, microwave technology has developed rapidly in the fields of biology, chemistry, agriculture, detection and analysis.
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