Effect of different drying methods on drying characteristics and quality of Camellia oleifera seeds

摘要

In order to improve the drying efficiency and product quality, three drying methodsof hot air (HA), hybrid infrared-hotair (IR-HA),and hybrid radio frequency-hotairdrying (RF-HA)were used to dry fresh Camellia oleifera seeds. The results showedthat the shortest drying time was needed, and the minimum shrinkage of C. oleiferaseed cells was obtained under hybrid radio frequency-hotair drying than that underhot air drying and hybrid infrared-hotair drying. The oils squeezed from C. oleiferaseeds dried by natural air (room temperature), hot air, hybrid infrared-hotair, andhybrid radio frequency-hotair were represented by AO, HAO, IR-HAO,and RF-HAOrespectively. The dielectric constant, characteristic peak value of melting heat flux,acid value, and peroxide value of oils squeezed were compared and found that thevalues of the four indicators of IR-HAOwere the highest, but the values of RF-HAOwere the lowest. The RF-HAOcontains more unsaturated fatty acids, and the qualityof RF-HAOwas better than that of HAO and IR-HAO.Hybrid radio frequency-hotairdrying was the best among the three drying methods of fresh C. oleifera seeds.