MICROWAVE INACTIVATION OF MYROSINASE IN CANOLA SEEDS - A PILOT-PLANT STUDY

Optimum conditions for microwave inactivation of myrosinase in Canola seeds were investigated with a response surface design. The linear effect of variables (i.e. moisture content, microwave power and exposure time), the second order of exposure time and interaction between exposure time and microwave power were significant for the enzyme inactivation response (P < 0.05). A significant (1%) regression equation which could predict the extent of enzyme inactivation at practical levels of moisture, and microwave power was tested. The coupled microwave energy required for complete enzyme inactivation was moisture dependent. The energy required was independent of seed variety. Microwave treatment caused significant increases in the yellow color and sulfur content of the seed oils.