Developing a combined rotating and air-circulating system for improving radio frequency heating uniformity and controlling Aspergillus in almond kernels

Abstract

It is important to improve radio frequency (RF) heating uniformity for developing effective pathogen control protocols before storage of almonds. The purpose of this study was to design a combined rotating and air-circulating system (CRACS) in the RF cavity for improving sample temperature uniformity during pasteurization, drying, and cooling of almond kernels. The results showed that the optimal rotating speed of 15 r/min and loading volume ratio of 60% of CRACS were determined to achieve the required RF pasteurization level. The pasteurization protocol was developed based on the above selected parameters of CRACS, RF heating/drying, and forced air cooling. Compared to the five-layer container (five single layers stacked vertically) used for RF pasteurization of almond kernels, the RF heating uniformity in almond kernels using CRACS was clearly improved, resulting in moisture content reduction of only 0.70% wet basis (w.b.). The pasteurization validation curve of almond kernels in CRACS was closer to the predicted survival one based on the cumulative thermal lethal time model, suggesting that CRACS was suitable for the effective RF pasteurization of almond kernels. The moisture content and color values of almond kernels after RF pasteurization were beneficial for maintaining their long-term storage and stable quality. This CRACS in the RF system may provide a practical and effective technology for pasteurizing almond kernels.