Abstract:  Drying rapeseed with microwave-heating,and analyzing qulity of the processed oil with GC and IR were stuided. The results indicated: the moisture content of the rapeseed declines from 11.85% to 2.85% with the process of microwave-heating; the yield of the rapeseeds is improved after the process of microwave-heating; the constitutes of the fatty acid vary inconspicuously and no E-fatty acids exist; the POV of oil rises higher as the rapeseeds are processed longer; the time of microwave radiation have few influence on the content of protein and acid value but it has some effects on the hydrosoluble protein in extent.

Key words: microwave-desiccation, rapeseed, quality analysis