Abstract
Hot air–assisted radio frequency (HARF) heating was used to dry and blanch inshell hazelnuts with high (19%) and low (11%) moisture content (MC) simultaneously. The effects of target temperature (70, 80, and 90 °C) and holding time (0 or 5 min at target temperature) on heating uniformity and inactivation of polyphenol oxidase (PPO) and peroxidase (POD) were investigated. The dielectric properties and penetration depth of the ground kernels, shells, and inshell hazelnuts were measured at 3 MCs (6–22%), 2 frequencies (13.56 and 27.12 MHz), and 7 temperatures (25–95 °C). Hazelnut kernels showed higher dielectric constant and loss factor than shells and inshell hazelnuts. Target temperature did not affect heating uniformity for inshell hazelnuts. A 5-min holding time at the target temperature resulted in better heating uniformity and lower POD and PPO activities (27–35% and 40–45% reduction, respectively). This study demonstrated the feasibility of simultaneous rapid drying and blanching of inshell hazelnuts using HARF technology.
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Funding
This work was financially supported by the USDA Technical Assistance for Specialty Crops program (TASC 2021–07) through the Oregon Hazelnut Marketing Board in the USA.
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Damla Dag: conceptualization, investigation, methodology, data curation, writing—original draft. Azin Farmanfarmaee: data curation, writing—original draft. Fanbin Kong: writing—review and editing. Jooyeoun Jung: conceptualization, supervision, writing—review and editing. Robert J. McGorrin: writing—review and editing. Yanyun Zhao: secured funding, conceptualization, supervision, project administration, writing—review and editing.
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Dag, D., Farmanfarmaee, A., Kong, F. et al. Feasibility of Simultaneous Drying and Blanching Inshell Hazelnuts (Corylus avellana L.) Using Hot Air–Assisted Radio Frequency (HARF) Heating. Food Bioprocess Technol 16, 404–419 (2023). https://doi.org/10.1007/s11947-022-02946-6
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DOI: https://doi.org/10.1007/s11947-022-02946-6