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Food and Bioprocess Technology

, Volume 11, Issue 6, pp 1236–1247 | Cite as

Dielectric Pretreatment of Rapeseed 1: Influence on the Drying Characteristics of the Seeds and Physico-chemical Properties of Cold-Pressed Oil

  • Baoguo Xu
  • Benxi Wei
  • Xiaofeng Ren
  • Yaogang Liu
  • Hao Jiang
  • Cunshan Zhou
  • Haile Ma
  • Meram Chalamaiah
  • Qiufang Liang
  • Zhirong Wang
Original Paper
  • 125 Downloads

Abstract

The aim of this study was to explore the effect of dielectric pretreatments on the drying characteristics of rapeseeds and physico-chemical attributes of cold-pressed rapeseed oil. Rapeseeds were adjusted to moisture contents of 15% and underwent dielectric pretreatments prior to oil extraction by cold pressing at frequencies of 27, 915, and 2450 MHz for 45, 30, and 22 min, respectively. Results showed that 2450 MHz dielectric heating had the highest temperature rising rate but the most nonuniform temperature distribution. Compared to the control samples, oil extraction yields were increased by 12.28, 17.25, and 22.08% for 27, 915, and 2450 MHz dielectric pretreatments, respectively. The SEM analysis indicated that the cell structures of pretreated rapeseed samples were severely damaged, thereby improving the extraction efficiency. Additionally, dielectric pretreatments significantly increased the total tocopherol content and improved the oxidative stability of cold-pressed oil (p < 0.05). The oil extracted from the 27-MHz pretreated rapeseeds exhibited lower acid and peroxide values and less color change, indicating better quality is achieved. Regarding fatty acid (FA) composition of the oils, oleic acid slightly increased and docosenoic acid decreased, but the total FA composition was not altered significantly by dielectric pretreatments (p > 0.05). These results suggested that dielectric pretreatment, a promising and environment-friendly technique, could be useful in the food industry for oil extraction.

Keywords

Dielectric Radio frequency Microwave Oxidative stability Tocopherol 

Notes

Funding Information

The authors wish to express their appreciation for the support obtained from the Key Research and Development Program of Jiangsu Province (Grant No. BE2016334), Natural Science Foundation of Jiangsu Province, China (Grant Nos. BK20170538 and BK20170534), and China Postdoctoral Science Foundation (Grant Nos. 2016M601742 and 2017M611738). The authors also are grateful to the National Natural Science Foundation of China (Grant No. 31501427), Foundation of Key Laboratory of Agricultural Products Physical Processing in Jiangsu Province (JAPP2014-3), the Senior Professional Research Start-up Fund of Jiangsu University (14JDG180), Young Backbone Teachers Program of Jiangsu University, the Nature Science Foundation of the Jiangsu Provincial Education Department (11KJB550001), and Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD).

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  1. 1.School of Food and Biological EngineeringJiangsu UniversityZhenjiangChina
  2. 2.Golden Sun Grain and Oil Company LtdNantongChina
  3. 3.School of Food Science and EngineeringNorthwest A&F UniversityYanglingChina
  4. 4.Department of Agricultural, Food and Nutritional Science (AFNS), 4-10 Ag/For CentreUniversity of AlbertaEdmontonCanada

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