Effect of Microwave Drying on the Composition of Sunflower Oil Seeds

China's sunflower oil is harvested during the rainy season, and the newly harvested sunflower oil has high moisture, which is easy to cause fever, rancidity and mildew. The microwave drying machinery technology can quickly reduce the moisture of sunflower oil seeds and ensure the quality of sunflower oil.
Effect of Microwave Drying on the Composition of Sunflower Oil Seeds
Microwave drying is characterized by time-saving and high efficiency. Microwave-dried sunflower oil can directly penetrate into the interior of the oil, so that the internal and external moisture can be vaporized at the same time, so the drying speed is fast, which helps to improve the drying efficiency. Due to economic, technical and safety issues, the development of microwave drying technology is slow.
Microwave drying has many application studies in the food field, indicating that it is feasible to apply microwave technology to the drying of sunflower oil.
The main harmful component in sunflower seeds is glucosinolate, a glucosinolate, whose molecule is composed of a glucosyl group linking a non-sugar moiety (aglycon) and a glucose moiety, and a granule of a potassium salt or a sodium salt is present in the cytoplasm of the embryo. It is currently found that there are more than 90 kinds of glucosinolates in rapeseed. The glucosinolate itself is not toxic, but under the action of microwave, after the change of the structure of rapeseed, it can be hydrolyzed under the action of the mustard enzyme contained in the sunflower seed to produce isothiocyanate, thiocyanate and oxazolidine. , Nitrile and other harmful products.

评论

发表评论

此博客中的热门博文

Application of drying technology in processing of dehydrated vegetables

图片
Most of the dehydrated vegetables produced in China are made by sun drying and hot air drying. Because of the high temperature of sun drying and hot air drying, it is easy to produce quality problems such as color browning, loss of nutrients and poor rehydration performance. In China, a few enterprises adopt freeze-sublimation  microwave drying machine  technology, and the  dehydrated vegetables processed  are of good quality. microwave drying machine 1 principles and characteristics 2.1 fundamentals of microwave drying The water in vegetables exists in three different states: free water, colloidal bound water and combined water. Most of the free water and colloid bound water are removed during the drying process, and the hydrated water can not be removed by drying. The evaporation rate of moisture in vegetables is slower, not entirely depending on the temperature of dry air, but on the humidity saturation difference of air at this temperature, that is, the relativ
阅读全文

Application of Vacuum Freeze Drying Technology in Solid Beverage（二）

图片
Solid beverage refers to solids made up of sugar, milk and dairy products, eggs and egg products, fruit juices or edible plant extracts, and added with appropriate amount of excipients and food additives to produce no more than 5 grams of water per 100 grams of finished product. product. Vacuum freeze-drying can well maintain the color, aroma, taste and form of food, making it a very important part in the processing of solid beverages. Microwave drying machine Application of  v acuum freeze drying technology in instant tea beverage Shi Yuyin et al carried out research on the process of freeze-dried instant green tea powder. The product obtained by the best process has luster and can be dissolved in cold water. The soup color is clear and transparent, with original tea flavor and flat taste. It has been found that the Pu'er instant tea powder extracted by vacuum freeze-drying technology has better brewing quality and quality. The soup color is clear and green, bright and fra
阅读全文

Research on food frying technology

图片
In recent years, with the rapid development of the food industry, fried foods have been widely involved in children's food, fast food, meat-filled food, frozen food, microwave food and pasta products. M icrowave drying machine Food frying technology continues to increase, production scale continues to expand, and frying equipment is moving toward factory, serialization and intelligence. Among them, the typical continuous fryer has evolved from a simple type in the 1980s to a modern intelligent  microwave drying machine . First,  f ood fried technology There are many kinds of food frying technology. According to the air pressure during frying, it can be divided into normal pressure frying and vacuum frying. According to the method of frying, it can be divided into continuous frying and intermittent frying. 1. Normal pressure fried Atmospheric frying [1] means that the internal pressure of the fryer is standard atmospheric pressure, which is the most commonly used f
阅读全文