【摘要】 应用微波加热技术,对油菜籽进行干燥处理,然后采用气相色谱和红外光谱分析经处理后的油脂品质的变化。实验结果表明:通过微波加热可使含水量11.85%的菜籽在11min后降至2.85%;经微波处理后的油料提高了出油率;脂肪酸组成基本无变化,不存在反式脂肪酸;油脂过氧化值随处理时间的延长而升高;微波辐射时间对酸价和蛋白质含量影响不大,而对水溶性蛋白有一定影响。更多还原

【Abstract】 Drying rapeseed with microwave-heating,and analyzing qulity of the processed oil with GC and IR were stuided. The results indicated: the moisture content of the rapeseed declines from 11.85% to 2.85% with the process of microwave-heating; the yield of the rapeseeds is improved after the process of microwave-heating; the constitutes of the fatty acid vary inconspicuously and no E-fatty acids exist; the POV of oil rises higher as the rapeseeds are processed longer; the time of microwave radiation have few influence on the content of protein and acid value but it has some effects on the hydrosoluble protein in extent.更多还原