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 t emperature of the seed was 76 degrees C, and the treatment caused a 20 % reduction in seed moisture. Examination of the seed immediately afte r microwave heating (MWH) indicated no differences in the total or sol uble protein content of the meal or the content, quality or color of t he oil as compared with unheated seed. There was some reduction in the quality of the oil from unheated seed during storage, but only minima l reduction in the quality of the oil from the MWH samples. Protein qu ality deteriorated in all samples; however, the deterioration was redu ced in the microwave-heated seed.