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....
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/13/1885 |
| _version_ | 1827654829533560832 |
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| author | Ting-Yu Lian Su-Der Chen |
| author_facet | Ting-Yu Lian Su-Der Chen |
| author_sort | Ting-Yu Lian |
| collection | DOAJ |
| 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. |
| first_indexed | 2024-03-09T21:54:21Z |
| format | Article |
| id | doaj.art-ff48ebfd11744ce798b6421d4929a98b |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T21:54:21Z |
| publishDate | 2022-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-ff48ebfd11744ce798b6421d4929a98b2023-11-23T20:00:47ZengMDPI AGFoods2304-81582022-06-011113188510.3390/foods11131885Developing Radio-Frequency Roasting Protocols for Almonds Based on Quality EvaluationsTing-Yu Lian0Su-Der Chen1Department of Food Science, National Ilan University, Number 1, Section 1, Shen-Lung Road, Yilan 26041, TaiwanDepartment of Food Science, National Ilan University, Number 1, Section 1, Shen-Lung Road, Yilan 26041, TaiwanHot 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.https://www.mdpi.com/2304-8158/11/13/1885almondsradio frequency (RF)roastingaromaquality |
| spellingShingle | Ting-Yu Lian Su-Der Chen Developing Radio-Frequency Roasting Protocols for Almonds Based on Quality Evaluations Foods almonds radio frequency (RF) roasting aroma quality |
| 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 | almonds radio frequency (RF) roasting aroma quality |
| url | https://www.mdpi.com/2304-8158/11/13/1885 |
| work_keys_str_mv | AT tingyulian developingradiofrequencyroastingprotocolsforalmondsbasedonqualityevaluations AT suderchen developingradiofrequencyroastingprotocolsforalmondsbasedonqualityevaluations |