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首页> 外文期刊>Journal of food engineering >Improved canola oil expeller extraction using a pilot-scale continuous flow microwave system for pre-treatment of seeds and flaked seeds
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Improved canola oil expeller extraction using a pilot-scale continuous flow microwave system for pre-treatment of seeds and flaked seeds

机译：利用先导连续流动微波系统改进的油菜油驱射器提取，用于预处理种子和碎片种子

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摘要

Continuous flow microwave (MW) pre-treatment of canola seeds and flaked canola seeds increases the canola oil extraction yield on the expeller compared with conventional thermal pre-treatment using steam heating. Flaked seeds were "cooked" (heat-treated) with steam or using microwave heating in the temperature range of 70 degrees C-110 degrees C before expeller pressing. Microwave cooking at 100 degrees C resulted in the highest increase in the pressed oil yield which is an increase of 4.2% (w/w) on a pressed oil basis or 9.2% (oil in seed basis) compared with steam cooking. Whole canola seeds conditioning was conducted with microwaves or steam, in the temperature range of 40 degrees C-60 degrees C, followed by microwave or steam cooking at 100 degrees C to evaluate the effects on the expeller oil yield. The use of a continuous microwave process for combined conditioning of whole seeds at 50 degrees C and subsequent cooking of flaked seeds at 100 degrees C gave a 4.3% increase in expeller oil yield, compared with steam conditioning and cooking at the same temperature. The effects of steam and MW treatments on the dielectric properties of flaked seeds (dielectric constant, loss factor and loss tangent) were investigated at a microwave frequency of 2450 MHz at three temperatures (70, 90, and 100 degrees C). The results showed that the dielectric properties of MW treated flaked seeds were higher than those of samples treated with steam. The lipid classes of the extracted oil which included triacylglycerols (TAG), diacylglycerols (DAG), free fatty acids (FFA), and phospholipids (PL) and their fatty acid compositions from both the steam and continuous microwave processes were analysed. The contents of polyunsaturated fatty acids (PUFA), monounsaturated fatty acids (MUFA) and saturated fatty acids (SFA) after control and continuous MW cooking were not significantly different, nor was there any significant difference in the oil quality parameters such as FFA content, peroxide value (PV), phosphorus and chlorophyll contents between MW and conventional steam heating.
机译：连续流动微波（MW）预处理油菜籽和剥落的油菜籽种子，与使用蒸汽加热的常规热预处理相比，驱虫机上的CANOLA油提取产量增加。在排出机制之前，用蒸汽或在70摄氏度的温度范围内使用微波加热，或使用微波加热。微波烹饪在100摄氏度下烹饪导致压制油产量的最高增加，而蒸汽烹饪相比，压制油产量增加4.2％（W ​​/ W）或9.2％（种子油中的油）。整个油菜籽调节用微波或蒸汽进行，在40℃-60℃的温度范围内进行，然后在100摄氏度下进行微波或蒸汽烹饪，以评估对驱动油产率的影响。在50℃下使用连续微波法用于组合整个种子的整个种子，随后在100摄氏度下烹饪薄片种子，与蒸汽调理和在相同温度下烹饪相比，进出口油产量增加4.3％。在三个温度（70,90和100摄氏度）的微波频率下，在微波频率下研究蒸汽和MW处理对切片种子（介电常数，损耗因子和损失切线）的影响。结果表明，MW处理的片状种子的介电性质高于用蒸汽处理的样品。提取的油的脂质类别包括三酰基甘油（标签），二酰基甘油（DAG），游离脂肪酸（FFA）和磷脂（PL）以及它们的脂肪酸组合物以及来自蒸汽和连续微波过程的脂肪酸组合物。在对照和连续MW烹饪后，多不饱和脂肪酸（PUFA），单不饱和脂肪酸（MUFA）和饱和脂肪酸（SFA）的含量没有显着差异，油质参数如FFA含量的任何显着差异， MW和常规蒸汽加热之间的过氧化物值（PV），磷和叶绿素含量。

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