MICROWAVE-HEATING TO PREVENT DETERIORATION OF COTTONSEED DURING STORAGE

被引：7

作者：

CONKERTON, EJ ^{[1
]}

SCHNEIDER, GR ^{[1
]}

BLAND, JM ^{[1
]}

MARSHALL, HF ^{[1
]}

GOYNES, WR ^{[1
]}

机构：

[1] USDA,ARS,SO REG RES CTR,NEW ORLEANS,LA 70124

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1991年 / 68卷 / 11期

关键词：

COTTONSEED; FREE FATTY ACIDS; INHIBITION OF DETERIORATION; MICROWAVE HEAT; OIL; PROTEIN;

D O I：

10.1007/BF02660597

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Fuzzy cottonseed samples of 14.5% moisture and < 1.0% free fatty acids (FFA) contents heated in a conventional, home-style microwave oven at 700W and 2450 MHz for intervals up to 2.0 min. The 2.0-min treatment reduced the moisture content to 13.1%. Examination of the seed immediately after microwave heating (MWH) indicated no differences in the proteins or in the quality or quantity of the cotton linters as compared with unheated seed. Neither the oil content of the seed nor the quality of the oil were affected by the microwave treatment. After nine weeks of storage at 50-degrees-C, the unheated seed had a FFA content of > 3.0% while the FFA content of the 2.0-min microwave-heated seed remained < 1.0%. During this storage period there was significant deterioration of the protein quality of the unheated seed. The 2.0-min MWH treatment, however, maintained the integrity of the protein during storage.

引用

页码：834 / 839

页数：6

共 20 条

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[2]

ANTHONY WS, 1983, T ASAE, V26, P275, DOI 10.13031/2013.33919

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