Effects of hot air-assisted radio frequency roasting on quality and antioxidant activity of cashew nut kernels

Liao, Meiji; Zhao, Yanyun; Gong, Chuting; Zhang, Hangjin; Jiao, Shunshan

doi:10.1016/j.lwt.2018.03.047

Cited by 37 publications

(24 citation statements)

References 35 publications

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“…When temperature reached to desired roasting temperature, RF heating was turned off and then intermittently turned on to stabilize temperature at desired roasting temperature which was clearly reflected in the Figure . Similar HA‐RF roasted temperature curves were also reported elsewhere (Jiao et al, ; Liao et al, ). During HA‐RF roasting process, temperature at the geometry center of sample was the highest, and the largest temperature variation inside the sample occurred when sample temperature just reached to target roasting temperature, which was beneficial to water evaporation and improvement of roasting efficiency; then the variation would be reduced along with roasting process (Liao et al, ).…”

Section: Resultssupporting

confidence: 87%

“…Even though oven roasted almonds had better consumer acceptance of color, no significant difference ( p > .05) in overall consumer acceptance was observed between HA‐RF roasted almonds and oven roasted almonds. Liao et al () also reported that HA‐RF roasted cashew nut kernels had similar sensory quality with HA roasted kernels. Milczarek et al () found that MW roasted almonds had comparable flavor and texture with HA roasted almonds.…”

Section: Resultsmentioning

confidence: 99%

“…The container filled with almonds was placed on the bottom electrode in the HA‐RF system. Temperature at the geometry center of samples was used to represent the temperature change profile roughly during HA‐RF roasting process (Jiao, Deng, Zhong, Wang, & Zhao, ; Jiao et al, ; Liao et al, ). HA temperature in RF cavity was controlled to ~80°C for assisting the RF heating to hold sample temperature and increasing roasting efficiency.…”

Section: Methodsmentioning

confidence: 99%

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Physicochemical quality and volatile flavor compounds of hot air‐assisted radio frequency roasted almonds

Liao

Wang

et al. 2020

J Food Process Preserv

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This study applied hot air‐assisted radio frequency (HA‐RF) as a new roasting method for almonds. Almonds roasted by HA‐RF at medium level (120–130°C, 15 min) had best quality compared with that roasted at light (110–120°C, 10 min) or heavy (120–130°C, 20 min) level. After medium level HA‐RF roasting, moisture content of almonds decreased to 3.4% from initially 4.2%, acid value and peroxide value of HA‐RF roasted almonds were significantly (p < .05) lower than those roasted by conventional oven. There were 61 and 87 volatile compounds in raw and HA‐RF roasted almonds, respectively, and 21 new volatile compounds were generated after storage of 18 weeks. Sensory attributes of HA‐RF roasted almonds were in well acceptable range and overall consumer acceptance (8.3) was comparable with that of oven roasted almonds (8.0). HA‐RF had great potential in roasting of almonds since it can obtain desired flavor and quality with lower roasting temperature and higher efficiency. Practical applications This study applied HA‐RF heating as a novel roasting method for almonds, research findings in this study indicated that HA‐RF roasting obtained good physicochemical and sensory quality of almonds when compared with conventional oven roasting, and HA‐RF roasting could obtain desired roasted flavor compounds. Due to rapid and volumetric heating characteristics of RF heating, HA‐RF roasting had high roasting efficiency and could obtain desired sample texture and flavor with low roasting temperature. And HA‐RF roasting is easily scale‐up for commercial application, thus HA‐RF holds great potential as an industrial roasting method for almonds.

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Section: Resultssupporting

confidence: 87%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Physicochemical quality and volatile flavor compounds of hot air‐assisted radio frequency roasted almonds

Liao

Wang

et al. 2020

J Food Process Preserv

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“…Due to its longer wavelength, RF has deeper penetration depth and better heating uniformity over conventional thermal processing (Jiao, Tang, Wang, & Koral, ). The promising potential application of RF have been well documented in terms of cooking, drying, thawing, roasting, and pasteurization of food (Bedane, Chen, Marra, & Wang, ; Fiore et al, ; Geveke, Bigley, & Brunkhorst, ; H. Jiang, Shen, Zhen, Li, & Zhang, ; Liao, Zhao, Gong, Zhang, & Jiao, ; Luechapattanaporn et al, ; Orsat, Gariépy, Raghavan, & Lyew, ). In addition, previous studies have revealed that faster heating rates might have played as a crucial factor for the microbial inactivation.…”

Section: Introductionmentioning

confidence: 99%

Analysis of taste, cordycepin, phenolic compounds, and water distribution of radio frequency heated Cordyceps militaris combined with electronic tongue and NMR

Liang

Zhang

et al. 2019

J Food Process Engineering

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Radio frequency (RF) was applied to heat Cordyceps militaris for the purpose of quality evaluation and microorganism control. RF heating caused gradual temperature increases ranging from 59.6 to 63.8°C, resulting in good heating uniformity and uniform temperature distribution. Compared with conventional high pressure steam (HPS), RF heating resulted in significant (p < .05) higher total phenolic, flavonoids, and cordycepin contents of C. militaris. In addition to higher reduction of total aerobic bacteria counts, bitterness taste value increased from 2.35 (unpasteurized) to 4.79 (HPS). Umami value significantly decreased from 13.58 (unpasteurized sample) to 12.13 (HPS treated sample). Nuclear magnetic resonance analysis showed that 20 min of RF significantly reduced the loss of water mobility than HPS. Principal component analysis of taste characteristics indicated distinct differences between RF and HPS treated samples. Hierarchical clustering analysis also revealed higher similarity between RF heated samples and the unpasteurized one. Practical applications Cordyceps militaris is an edible and medicinal mushroom with high nutritional quality. Results of the present study indicate that radio frequency (RF) contributed to higher umami taste, higher retention of bioactive compounds, and higher water mobility of C. militaris. Therefore, this process can be used to develop a promising alternative to conventional thermal method for the processing of C. militaris. It is highly possible that RF could be applied to healthy food industries.

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“…It is regarded as a promising alternative to conventional thermal processing owing to its rapid and volumetric heating, better heating uniformity, greater penetration depth, and lower cost . Previous studies on RF have been successful in cooking, thawing, disinfestation, drying, baking, and roasting . Recently, RF has been widely applied to the pasteurization of peaches, nectarines, carrots, in‐shell almonds, almond kernels, corn, and shell eggs, and these applications all achieved significant microbial reductions while maintaining better food quality than those treated by conventional methods.…”

Section: Introductionmentioning

confidence: 99%

Effect of radio‐frequency heating on microbial load, flavor, color, and texture profiles of Cordyceps militaris

Liang

Zhang

Zhao³

2018

J Sci Food Agric

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Effects of hot air-assisted radio frequency roasting on quality and antioxidant activity of cashew nut kernels

Cited by 37 publications

References 35 publications

Physicochemical quality and volatile flavor compounds of hot air‐assisted radio frequency roasted almonds

Physicochemical quality and volatile flavor compounds of hot air‐assisted radio frequency roasted almonds

Analysis of taste, cordycepin, phenolic compounds, and water distribution of radio frequency heated Cordyceps militaris combined with electronic tongue and NMR

Effect of radio‐frequency heating on microbial load, flavor, color, and texture profiles of Cordyceps militaris

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