Microwave heating of cottonseed: a pilot plant study

Two cottonseed samples (50 kg) were exposed to microwaves at 45 KW and 2450 MHz for 4 min in an air temperature of 94°C. The final temperature of the seed was 76°C, and the treatment caused a 20% reduction in seed moisture. Examination of the seed immediately after microwave heating (MWH) indicated...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of the American Oil Chemists' Society 1994-04, Vol.71 (4), p.461-462
Hauptverfasser:	Conkerton, E.J, Chapital, D.C, Wan, P.J
Format:	Artikel
Sprache:	eng
Schlagworte:	ACIDE GRAS ACIDOS GRASOS ALMACENAMIENTO Biological and medical sciences CALIDAD CONTENIDO DE HUMEDAD CONTENIDO PROTEICO COTTONSEED Cottonseed storage Fat industries FATTY ACIDS Food industries free fatty acids Fundamental and applied biological sciences. Psychology GRAINE DE COTON microwave heating MICROWAVE TREATMENT moisture MOISTURE CONTENT oil color pilot plant protein PROTEIN CONTENT QUALITE QUALITY SEMILLA DE ALGODON STOCKAGE STORAGE TENEUR EN EAU TENEUR EN PROTEINES TRAITEMENT AUX MICROONDES TRATAMIENTO POR MICROONDAS
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	Two cottonseed samples (50 kg) were exposed to microwaves at 45 KW and 2450 MHz for 4 min in an air temperature of 94°C. The final temperature of the seed was 76°C, and the treatment caused a 20% reduction in seed moisture. Examination of the seed immediately after microwave heating (MWH) indicated no differences in the total or soluble protein content of the meal or the content, quality or color of the oil as compared with unheated seed. There was some reduction in the quality of the oil from unheated seed during storage, but only minimal reduction in the quality of the oil from the MWH samples. Protein quality deteriorated in all samples; however, the deterioration was reduced in the microwave‐heated seed.
ISSN:	0003-021X 1558-9331
DOI:	10.1007/BF02540533