Microwave inactivation of thioglucosidase in intact crambe seeds

Abstract

AbstractOptimum conditions for microwave inactivation of thioglucosidase in whole crambe seeds(Crambe abyssinica Hochst.) were investigated. Whole crambe seeds were left at 7% moisture or tempered to between 10 and 20% moisture contents prior to exposure to various microwave power inputs for 38 sec under controlled conditions. Ten percent moisture crambe seeds coupled the maximum percentage of microwave power. The amount of microwave energy required to inactivate thioglucosidase decreased as the moisture content of the seeds increased from 10 to 20%. Thioglucosidase could not be inactivated in 7% moisture seeds without burning the seeds. With 10, 15, and 20% moisture levels crambe seeds required a minimum of 0.70, 0.60, and 0.65 kW, respectively, of initial microwave power input and 18,12, and 11 kJ, respectively, of coupled energy to inactivate thioglucosidase. Optimum crambe seed moisture contents for microwave inactivation of thioglucosidase were determined to be between 14‐16%.