Effect of microwave drying on quality of sesames

Effects of drying temperature and drying time on the moisture content,germination capacity and oil quality(acid value and peroxide value) of sesame seed and volatile gas compositions of dried sesame seeds analyzed by headspace solid-phase micro-extraction-gas chromatography-mass spectrography(HS-SPME/GC-MS). Results were as follows,the moisture content in sesame seed dried under 90 ℃ decreased rapidly from 0 to 20 min,while the rate of moisture loss gradually decreased as time increased. The microwave drying would distinctively destroy the germination capacity of sesame seed. When drying time was less than 20 min,the drying temperature below 80 ℃ had the non-significant influence on acid value and peroxide value of sesame oil(p>0.05). In contrast,the drying temperature above 80 ℃ became an significant factor for oil quality(p<0.05). As the drying temperature of microwave drying increased,the contents of alkanes,naphthalenes and phenols fell increased,but aldehydes content rose.