MICROWAVE-HEATING OF COTTONSEED - A PILOT-PLANT STUDY

Two cottonseed samples (50 kg) were exposed to microwaves at 45 KW and 2450 MHz for 4 min in an air temperature of 94 degrees C. The final temperature of the seed was 76 degrees C, and the treatment caused a 20% reduction in seed moisture. Examination of the seed immediately after microwave heating (MWH) indicated no differences in the total or soluble protein content of the meal or the content, quality or color of the oil as compared with unheated seed. There was some reduction in the quality of the oil from unheated seed during storage, but only minimal reduction in the quality of the oil from the MWH samples. Protein quality deteriorated in all samples; however, the deterioration was reduced in the microwave-heated seed.