Effects of various radio frequencies on combined drying and disinfestation treatments for in-shell walnuts

Four radio frequency (RF) heating systems with a power of 2 kW and four frequencies of 6.78, 13.56, 27.12, and 40.68 MHz were used to compare the effect of different frequencies on drying characteristics, disinfestation efficacy and product quality of in-shell walnuts. The results showed that with t...

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Bibliographic Details
Published in:Food science & technology 2021-06, Vol.144, p.111246, Article 111246
Main Authors: Mao, Yuxiao, Wang, Penghao, Wu, Yi, Hou, Lixia, Wang, Shaojin
Format: Article
Language:English
Subjects:
Disinfestation
Drying
Heating uniformity
Radio frequency
Walnuts
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Summary:Four radio frequency (RF) heating systems with a power of 2 kW and four frequencies of 6.78, 13.56, 27.12, and 40.68 MHz were used to compare the effect of different frequencies on drying characteristics, disinfestation efficacy and product quality of in-shell walnuts. The results showed that with the increase of frequency, the average walnut temperature rose from 70.87 ± 5.59 °C to 76.16 ± 5.83 °C and the heating uniformity index dropped significantly (P  0.05), but significant differences were observed in peroxide value (PV) and free fatty acid (FFA) (P 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2021.111246