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Effects of microwave treatment on quality and flavor of peanut oi
  
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KeyWord:peanut oil  microwave treatment  hydraulic cold pressing  quality  flavor
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HUANG Kexia, LI Jinwei, CAO Peirang，etc  
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Abstract:
      With Shandong peanut as raw material, the oilseeds were automatically rotary fried by regulating power and time using tumble microwave equipment, and peanut oil was obtained by hydraulic cold pressing. The oil yield of peanut and the acid value, color, oxidative stability index (OSI), fatty acid composition, VE content and flavor components of peanut oil were analyzed. The results showed that microwave treatment was beneficial to improve the oil yield. With microwave power increasing and microwave time prolonging, the acid value and color of peanut oil increased, but both of them were within the national standard. Under the optimal conditions of microwave treatment (1 000 W, 18 min), the oxidative stability of peanut oil was the best (OSI 5.52 h), the VE content was the highest (344.97 mg/kg), the score ranked top in comprehensive sensory evaluation, and there was no significant change in composition and content of fatty acid.
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