Cargando…
Developing Radio-Frequency Roasting Protocols for Almonds Based on Quality Evaluations
Hot air roasting is a popular method for preparing almonds, but it takes a long time. We roasted almonds via dielectric heating using 5 kW, 40.68 MHz batch radio-frequency (RF) equipment and analyzed their quality and aroma using a gas chromatography/ion mobility spectrometer and sensory evaluation....
Autores principales: | , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265784/ https://www.ncbi.nlm.nih.gov/pubmed/35804700 http://dx.doi.org/10.3390/foods11131885 |
_version_ | 1784743299893952512 |
---|---|
author | Lian, Ting-Yu Chen, Su-Der |
author_facet | Lian, Ting-Yu Chen, Su-Der |
author_sort | Lian, Ting-Yu |
collection | PubMed |
description | Hot air roasting is a popular method for preparing almonds, but it takes a long time. We roasted almonds via dielectric heating using 5 kW, 40.68 MHz batch radio-frequency (RF) equipment and analyzed their quality and aroma using a gas chromatography/ion mobility spectrometer and sensory evaluation. Almonds with an initial moisture content of 8.47% (w.b.) were heated at an RF electrode gap of 10 cm; the target roasting temperature of 120 °C was achieved at weights of 0.5, 1, 1.5, and 2 kg for 4, 3.5, 7.5, and 11 min, respectively; and the moisture content was reduced to less than 2% (w.b.). For comparison, 1 kg of almonds was roasted in a 105 °C conventional oven for 120 min. The darker color and lower moisture content, water activity, and acid value of the RF-roasted almonds were favorable for preservation. The aroma analysis using gas chromatography/ion mobility spectroscopy (GC–IMS) revealed that the aroma signal after roasting was richer than that of raw almonds, and principal component analysis (PCA) demonstrated that the aromas of roasted and commercial almonds were similar. The RF-roasted almonds presented a better flavor, texture, and overall preferability compared to commercial almonds. RF heating could be used in the food industry to roast nuts. |
format | Online Article Text |
id | pubmed-9265784 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-92657842022-07-09 Developing Radio-Frequency Roasting Protocols for Almonds Based on Quality Evaluations Lian, Ting-Yu Chen, Su-Der Foods Article Hot air roasting is a popular method for preparing almonds, but it takes a long time. We roasted almonds via dielectric heating using 5 kW, 40.68 MHz batch radio-frequency (RF) equipment and analyzed their quality and aroma using a gas chromatography/ion mobility spectrometer and sensory evaluation. Almonds with an initial moisture content of 8.47% (w.b.) were heated at an RF electrode gap of 10 cm; the target roasting temperature of 120 °C was achieved at weights of 0.5, 1, 1.5, and 2 kg for 4, 3.5, 7.5, and 11 min, respectively; and the moisture content was reduced to less than 2% (w.b.). For comparison, 1 kg of almonds was roasted in a 105 °C conventional oven for 120 min. The darker color and lower moisture content, water activity, and acid value of the RF-roasted almonds were favorable for preservation. The aroma analysis using gas chromatography/ion mobility spectroscopy (GC–IMS) revealed that the aroma signal after roasting was richer than that of raw almonds, and principal component analysis (PCA) demonstrated that the aromas of roasted and commercial almonds were similar. The RF-roasted almonds presented a better flavor, texture, and overall preferability compared to commercial almonds. RF heating could be used in the food industry to roast nuts. MDPI 2022-06-25 /pmc/articles/PMC9265784/ /pubmed/35804700 http://dx.doi.org/10.3390/foods11131885 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Lian, Ting-Yu Chen, Su-Der Developing Radio-Frequency Roasting Protocols for Almonds Based on Quality Evaluations |
title | Developing Radio-Frequency Roasting Protocols for Almonds Based on Quality Evaluations |
title_full | Developing Radio-Frequency Roasting Protocols for Almonds Based on Quality Evaluations |
title_fullStr | Developing Radio-Frequency Roasting Protocols for Almonds Based on Quality Evaluations |
title_full_unstemmed | Developing Radio-Frequency Roasting Protocols for Almonds Based on Quality Evaluations |
title_short | Developing Radio-Frequency Roasting Protocols for Almonds Based on Quality Evaluations |
title_sort | developing radio-frequency roasting protocols for almonds based on quality evaluations |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265784/ https://www.ncbi.nlm.nih.gov/pubmed/35804700 http://dx.doi.org/10.3390/foods11131885 |
work_keys_str_mv | AT liantingyu developingradiofrequencyroastingprotocolsforalmondsbasedonqualityevaluations AT chensuder developingradiofrequencyroastingprotocolsforalmondsbasedonqualityevaluations |