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Effects of Hot Air-assisted Radio Frequency Heating on Quality and Shelf-life of Roasted Peanuts

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Abstract

Roasting is a critical step in processing peanut snack foods. The conventional roasting using hot air ovens has drawbacks of low production rate, poor product quality, and high energy cost. This study investigated the feasibility of using hot air-assisted radio frequency (RF) to roast dried salted peanuts. Physicochemical properties, volatile compounds, and sensory quality of the roasted peanuts were determined. The quality changes and shelf-life of vacuum-packaged roast peanuts stored under an accelerated shelf-life testing (ASLT) trial conducted at 20 and 50 °C were also evaluated. After 45 min roasting, moisture content of the salted peanuts reduced from initial 7.7 to 3.1 % and acid and peroxide values were 0.26 ± 0.02 mg/g and 2.46 ± 0.10 meq/kg, respectively, all in the levels associating with good quality of roasted peanuts. Sensory evaluation further validated the good quality of the roasted peanuts. Totally, 69 volatile compounds were identified in the roasted peanuts, in which 3 new volatiles were produced after about 13 weeks of storage. During the storage, relative concentrations of the favorable volatile compounds (mainly pyrazines and furan compounds) decreased in a certain degree, while the relative concentrations of some undesirable flavor compounds increased. The roasted peanuts had 31 weeks of shelf-life based on the industrial standard on the peroxide value. This study demonstrated that hot air-assisted RF roasting can produce high-quality roasted peanuts with prolonged shelf-life, thus, a new technology for the peanut roasting industry.

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Acknowledgments

This research was conducted in the Department of Food Science and Engineering, Shanghai Jiao Tong University, Shanghai, China. GC-MS was performed and analyzed in Instrumental Analysis Center of Shanghai Jiao Tong University. This study was financially supported by the National Natural Science Foundation of China (No. 31401538) and the Scientific Research Foundation for the Returned Overseas Chinese Scholars, State Education Ministry (20141685).

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Authors and Affiliations

  1. Key Laboratory of Urban Agriculture (South), SJTU-BorLuh Food Safety Center, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Rd., Shanghai, 200240, China

    Shunshan Jiao, Didi Zhu, Yun Deng & Yanyun Zhao

  2. Department of Food Science and Technology, Oregon State University, 100 Wiegand Hall, Corvallis, OR, USA

    Yanyun Zhao

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  1. Shunshan Jiao
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  2. Didi Zhu
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  3. Yun Deng
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  4. Yanyun Zhao
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Correspondence to Yanyun Zhao.

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Jiao, S., Zhu, D., Deng, Y. et al. Effects of Hot Air-assisted Radio Frequency Heating on Quality and Shelf-life of Roasted Peanuts. Food Bioprocess Technol 9, 308–319 (2016). https://doi.org/10.1007/s11947-015-1624-7

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  • DOI: https://doi.org/10.1007/s11947-015-1624-7

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