Comparative analysis of the food and feed value of rapeseed dried by convective method and using microwave power supply in a swirling coolant flow
| Autor: | S. V. Makeev, G. V. Kalashnikov, E. S. Bunin |
|---|---|
| Jazyk: | ruština |
| Rok vydání: | 2020 |
| Předmět: |
Convection
Materials science Rapeseed Nuclear engineering 010401 analytical chemistry Geography Planning and Development Microwave power 04 agricultural and veterinary sciences Coolant flow Management Monitoring Policy and Law TP368-456 040401 food science 01 natural sciences Food processing and manufacture 0104 chemical sciences 0404 agricultural biotechnology Value (economics) microwave energy convective drying rape seeds quality proteins amino acids tocopherols |
| Zdroj: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 3, Pp 32-38 (2020) |
| ISSN: | 2310-1202 |
| Popis: | When choosing a method for drying rapeseed seeds, along with the productivity and energy costs of the process, it is necessary to take into account the quality of the resulting product. It is determined by the appearance of seeds, the balance of protein, vitamin and amino acid composition, as well as the quality of the oil contained in the seeds. Therefore, it is necessary that during the drying process, these indicators should be preserved and, if possible, improved.The aim of this work is to compare the quality indicators of rapeseed seeds dried in a microwave device with a swirling flow of heat carrier and the traditional method of convective heat transfer.The qualitative indicators of rapeseed and canola oil during convective and microwave drying were studied. The influence of microwave energy on the drying process and the quality of rapeseed in a microwave device with a swirling coolant flow was studied. Organoleptic and physico-chemical indicators of the quality of rapeseed dried by convective method and using a combined microwave power supply were determined. The study of the composition of proteins, the content of amino acids and vitamins of group E, as the most important quality indicators in the production of food products and feed additives using rapeseed. A comparative analysis of changes in the quality indicators of rapeseed seeds is performed, which allows identifying structural changes occurring during the drying process and assessing the quality of the resulting product during convective drying and using a combined microwave power supply. In the experimental studies found that the use of microwave energy in the drying process leads not only to increasing productivity, reducing energy costs, but also helps to preserve nutritional value, complete protein, amino acids and vitamin E dried product. |
| Databáze: | OpenAIRE |
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