Abstract
Hot-air assisted continuous radio frequency (HARF) heating was utilized to dry inshell hazelnuts to achieve rapid heating and better retention of nut quality. Effect of electrode gap (14, 15, and 16 cm) and hot-air (HA) temperature (30, 40, and 50 °C) on HARF drying efficiency and heating uniformity was investigated. Electrode gap of 14 cm and HA temperature of 40 °C were identified as optimal HARF conditions to provide acceptable heating rate (4.24 °C/min), heating uniformity (0.16), and heating efficiency (19.18%) along with short drying time (22 min). Compared to HA drying, HARF provided much higher drying rate and effective mass transfer coefficient with lower energy consumption. Besides, HARF dried nuts had higher total phenolic content (0.43 mg GAE/g dry kernel), lower peroxide value (undetectable) and polyphenol oxidase activity (15.42 μkat/L) than that of HA dried ones, indicating HARF being a technology having great potential for drying hazelnuts.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
