Quality evaluation of yellow corn (Zea mays cv. Everta) subjected to 27.12‐MHz radio frequency treatments for popcorn production

Abstract

Radio frequency (RF) treatments have been reported for pasteurization and disinfestation of diverse grains such as corn. Yellow corn (Zea mays cv. Everta) is the kernel employed for popcorn, a popular snack in different countries. In this study, yellow corn was subjected to RF heating (until reach 52 °C), holding time (1 min) and cooling with forced air (until room temperature) as a disinfestation protocol. RF heating took around 6 min for batches of 10 kg and 3.5 min for batches of 20 kg. Even moisture and water activity of the grains were affected by the protocol (P < 0.05), and similar physical properties were obtained in 20-kg RF-treated batches. As an advantage, the popping ability of the grains was not affected by the RF heating in comparison with untreated samples (P > 0.05). Short RF heating may be considered as potential treatment for yellow corn, keeping kernel conditions for popcorn production.

Advances in food thermal processing: frying strategies and radio frequency heating

“…(2022) and Sosa‐Morales et al . (2022a) proposed RF pilot‐scale treatments, for batches of even 20 kg, for black bean and yellow corn respectively.…”

A review on processes, mechanisms, and quality influencing parameters for puffing and popping of grains

“…Microwave heating or dielectric heating has been extensively used for heating frozen and thawed packaged or unpackaged food products (An et al, 2020; Ayappa et al, 1991; Guillard et al, 2010; Lin et al, 1995; Oliveira & Franca, 2002; Ramaswamy & Tang, 2008), disinfection or insect mortality studies of food grains (Das et al, 2013), drying (Dueck et al, 2020; Romano et al, 2005), etc. Sosa‐Morales et al (2022) used radio frequency (RF) or dielectric heating to disinfest corns before popping. The RF heating showed an insignificant effect on popping.…”