Drying is a widely used food preservation process in which water removal minimizes much of the moisture that causes deterioration reactions that impact the bioproduct quality. The objects of studying are high oleic sunflower seeds which are recognized as a worldwide source of edible oil; consequently, they have significant importance on health and food security. This work presents part of the results of a systematic study to compare the affectations on the several physical parameters of sunflower seeds and kernels with the Thermo-Solar Dehydration method (TSD) compared to Dehydration with Electromagnetic Induction at Low Pressures (DEMI-LP), finding that the in the last one the time to reach the 8% of the total moisture content was 2.5 times shorter, interesting physical effects and an increment of 5% in the volumetric expansion coefficient, reflected in a reduction of the cut resistance (Dehull) of 0.5KgF significant advantages for the food drying industry.

干燥是一种广泛使用的食品保存过程，其中除水可以最大程度地减少水分含量，这些水分会导致影响生物产品质量的劣化反应。研究的对象是高油酸向日葵种子，被认为是全世界食用油的来源；因此，它们对健康和粮食安全具有重要意义。这项工作提供了系统研究的一部分结果，该研究比较了使用热电脱水法（TSD）与低压电磁感应脱水法（DEMI-LP）对向日葵种子和仁的几个物理参数的影响，发现在最后一次达到总水分含量的8％的时间缩短了2.5倍，这是有趣的物理作用，体积膨胀系数增加了5％，KgF对于食品干燥行业具有明显的优势。