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Effects of drying on sunflower seed oil quality and germination

Author:
Morrison, W.H. III., Robertson, J.A.
Source:
Journal of the American Oil Chemists' Society 1978 v.55 no.2 pp. 272
ISSN:
0003-021X
Subject:
water content, Helianthus annuus, sunflower oil, food quality, sunflower seed, seed germination, drying, fatty acid composition, free fatty acids, peroxides, batch dryers, heat treatment
Abstract:
Sunflower seed (SunGro 380) were harvested 101 to 121 days after planting, and their moisture levels were between 43 and 15%. The seed were dried at 35, 53, 72, and 88 C to a final moisture level of 10% or below. Drying air flow was 2000 m3/hr./m3 seed. Temperature had no effect on peroxide values, total oil, or fatty acid composition. Free fatty acids increased as initial moisture decreased. For a given drying temperature, germination increased with decreasing initial moisture, and for a given initial moisture, germination increased with decreasing drying temperature. This study indicates that a drying temperature greater than 53 C should not be used if seed viability is to be maintained.
Agid:
32514
Handle:
10113/32514