Abstract Continuous flow microwave (MW) pre-treatment of canola seeds and flaked canola seeds increases the canola oil extraction yield on the expeller compared with conventional thermal pre-treatment using steam heating. Flaked seeds were “cooked” (heat-treated) with steam or using microwave heating in the temperature range of 70 °C–110 °C before expeller pressing. Microwave cooking at 100 °C resulted in the highest increase in the pressed oil yield which is an increase of 4.2% (w/w) on a pressed oil basis or 9.2% (oil in seed basis) compared with steam cooking. Whole canola seeds conditioning was conducted with microwaves or steam, in the temperature range of 40 °C–60 °C, followed by microwave or steam cooking at 100 °C to evaluate the effects on the expeller oil yield. The use of a continuous microwave process for combined conditioning of whole seeds at 50 °C and subsequent cooking of flaked seeds at 100 °C gave a 4.3% increase in expeller oil yield, compared with steam conditioning and cooking at the same temperature. The effects of steam and MW treatments on the dielectric properties of flaked seeds (dielectric constant, loss factor and loss tangent) were investigated at a microwave frequency of 2450 MHz at three temperatures (70, 90, and 100 °C). The results showed that the dielectric properties of MW treated flaked seeds were higher than those of samples treated with steam. The lipid classes of the extracted oil which included triacylglycerols (TAG), diacylglycerols (DAG), free fatty acids (FFA), and phospholipids (PL) and their fatty acid compositions from both the steam and continuous microwave processes were analysed. The contents of polyunsaturated fatty acids (PUFA), monounsaturated fatty acids (MUFA) and saturated fatty acids (SFA) after control and continuous MW cooking were not significantly different, nor was there any significant difference in the oil quality parameters such as FFA content, peroxide value (PV), phosphorus and chlorophyll contents between MW and conventional steam heating.

中文翻译：

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使用中试规模的连续流微波系统对种子和薄片种子进行预处理，改进菜籽油压榨机提取

摘要 与使用蒸汽加热的传统热预处理相比，连续流微波 (MW) 预处理油菜籽和薄片油菜籽提高了压榨器上的油菜籽油提取率。在压榨前，在 70 °C–110 °C 的温度范围内用蒸汽或微波加热“煮熟”（热处理）片状种子。100 °C 的微波烹饪导致压榨油产量的最大增加，与蒸汽烹饪相比，压榨油产量增加了 4.2% (w/w)，或 9.2%（种子含油量）。用微波或蒸汽在 40 °C 至 60 °C 的温度范围内对整个油菜籽进行调理，然后在 100 °C 下进行微波或蒸汽烹饪，以评估对压榨油产量的影响。与在相同温度下进行蒸汽调理和蒸煮相比，使用连续微波工艺在 50 °C 下对整个种子进行组合调理，随后在 100 °C 下对片状种子进行蒸煮，使榨油机的油产量增加了 4.3%。在 2450 MHz 的微波频率和三个温度（70、90 和 100 °C）下研究了蒸汽和 MW 处理对薄片种子介电特性（介电常数、损耗因子和损耗角正切）的影响。结果表明，MW处理的片状种子的介电性能高于蒸汽处理的样品。提取油的脂质类别，包括甘油三酯 (TAG)、甘油二酯 (DAG)、游离脂肪酸 (FFA)、分析了来自蒸汽和连续微波过程的磷脂 (PL) 及其脂肪酸组成。控制和连续MW蒸煮后多不饱和脂肪酸（PUFA）、单不饱和脂肪酸（MUFA）和饱和脂肪酸（SFA）的含量没有显着差异，FFA含量等油质参数也没有显着差异， MW 和传统蒸汽加热之间的过氧化值 (PV)、磷和叶绿素含量。