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| Effects of different drying methods on the quality of pressed oil-tea camellia seed oil |
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| DOI：10.12166/j.zgyz.1003-7969.2019.12.002 |
| KeyWord:infrared microwave hot air oil-tea camellia seed oil water content total phenol Maillard reaction |
| FundProject:中央级公益性科研院所基本科研业务费专项资金项目（CAFYBB2017ZA004-10）；浙江省科技计划项目（2017C02003） |
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| Abstract: |
| In order to reveal and compare the effects of different drying methods on the quality of pressed oil-tea camellia seed oil, three drying methods, such as infrared, microwave and hot air, were used to heat oil-tea camellia seed. The effects of treatment conditions on water content and oil content of oil-tea camellia seed kernels, and oxidation induction time, contents of total phenols and methylglyoxal (Maillard products) of pressed oil-tea camellia seed oil were investigated. The results showed that the water content of oil-tea camellia seed kernels decreased significantly with the increase of heating time and intensity of the three drying methods. According to the reduction rate of water content, the thermal efficiency of the three drying methods increased in the order: microwave, infrared and hot air. The oil content of some oil-tea camellia seed kernels increased after heating, and it increased significantly after microwave and hot air treatment, with the highest increase of 9% and 13% respectively. The oxidation induction time of the oil-tea camellia seed oil declined on the whole after short-term heating, while it was improved significantly with the increase of heating time at high intensity heating, which may be associated with Maillard products. The content of total phenols in oil-tea camellia seed oil increased continuously with the prolongation of heating time after being heated with high temperature/high fire power (infrared 150 ℃, microwave high fire power, hot air 150 ℃). The content of methylglyoxal in oil-tea camellia seed oil increased with heating time prolonging and heating temperature rising, and the higher the heating intensity, the higher the content. The results provided a theoretical basis for the selection of drying methods in the production of oil-tea camellia seed oil, and a basic data for the physicochemical properties of oil-tea camellia seed. |
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