The Changes of Quality in Rapeseeds during Microwave Drying

The experimental analysis of the influence of microwave-assisted drying on rapeseed properties were explored in this study. The samples of rapeseeds were dried with microwaves on a laboratory scale. The influences of initial moisture content and microwave power levels on mechanical damage to the obtained products were tested. It appears that microwave-assisted drying at low power levels leads to a small amount of damaged seeds. The ability to sprout was also tested. Seeds that were dried with microwaves appeared to be totally sterilized and were unable to sprout. The final parameter tested was mutual seeds attenuating, which is important in cases of dense beds of granular materials. Higher microwave power levels gave surprisingly fewer damaged seeds than lower power levels. Seeds heated with microwaves were completely sterilized and unable to sprout. The number of damaged seeds heated with microwaves was lower than for seeds heated with hot air.