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Drying kinetics and model of rapeseed by microwave pretreatment
  
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KeyWord:rapeseed  microwave pretreatment  moisture change  drying kinetics model
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YANG Bo，LIU Changsheng，LI Wenlin，WANG Weijun，ZENG Shilin Hubei Key Laboratory of Lipid Chemistry and Nutrition，Key Laboratory of Oilseeds Processing of Ministry of Agriculture，Oil Crops and Lipids Process Technology National ＆ Local Joint Engineering，Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences,Wuhan 430062，China 
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Abstract:
      In order to clarify the moisture changes during rapeseed microwave pretreatment process and establish rapeseed microwave pretreatment drying model, the changes in moisture content, moisture ratio and water loss rate of rapeseed after microwave pretreatment were investigated at a layer thickness of 12 mm and different microwave powers (1.0,1.5,2.0 kW), and at a microwave power of 1.5 kW and different layer thicknesses (6,12,18 mm), and data fitting was carried out with the common drying models of exponential model, single diffusion model and Page model. The results showed that the higher the microwave power and the thinner the material layer, the faster the moisture loss of rapseed and the shorter the pretreatment time. The changes in moisture of rapeseed during the microwave pretreatment process fitted best with the Page model.
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