Physical characterization of sunflower seeds dehydrated by using electromagnetic induction and low-pressure system

Drying is a widely used food preservation process in which water removal minimizes much of the moisture that causes deterioration reactions that impact the bioproduct quality. The objects of studying are high oleic sunflower seeds which are recognized as a worldwide source of edible oil; consequently, they have significant importance on health and food security. This work presents part of the results of a systematic study to compare the affectations on the several physical parameters of sunflower seeds and kernels with the Thermo-Solar Dehydration method (TSD) compared to Dehydration with Electromagnetic Induction at Low Pressures (DEMI-LP), finding that the in the last one the time to reach the 8% of the total moisture content was 2.5 times shorter, interesting physical effects and an increment of 5% in the volumetric expansion coefficient, reflected in a reduction of the cut resistance (Dehull) of 0.5KgF significant advantages for the food drying industry.