ArticleFoods (Basel, Switzerland)2022
Developing Radio-Frequency Roasting Protocols for Almonds Based on Quality Evaluations.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Enhancing Food Quality Through Radio Frequency Drying of In-Shell Oil Crops: A Critical Review of Mechanisms, Advantages, and Challenges.Comprehensive reviews in food science and food safety · 2026Review
- Roasting Time Shapes Quality Attributes, Aroma Formation and Oxidative Lipid Remodeling in Almond Oil.Foods (Basel, Switzerland) · 2026Article
- Analysis of the Effects of Microwave Combined Induction Heating on Steamed Pork with Rice Powder.Foods (Basel, Switzerland) · 2024Article
- Applications of Radio Frequency Heating in Food Processing.Foods (Basel, Switzerland) · 2023Article
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2 authors.
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Abstract
Hot air roasting is a popular method for preparing almonds, but it takes a long time. We roasted almonds via dielectric heating using 5 kW, 40.68 MHz batch radio-frequency (RF) equipment and analyzed their quality and aroma using a gas chromatography/ion mobility spectrometer and sensory evaluation. Almonds with an initial moisture content of 8.47% (w.b.) were heated at an RF electrode gap of 10 cm; the target roasting temperature of 120 °C was achieved at weights of 0.5, 1, 1.5, and 2 kg for 4, 3.5, 7.5, and 11 min, respectively; and the moisture content was reduced to less than 2% (w.b.). For comparison, 1 kg of almonds was roasted in a 105 °C conventional oven for 120 min. The darker color and lower moisture content, water activity, and acid value of the RF-roasted almonds were favorable for preservation. The aroma analysis using gas chromatography/ion mobility spectroscopy (GC-IMS) revealed that the aroma signal after roasting was richer than that of raw almonds, and principal component analysis (PCA) demonstrated that the aromas of roasted and commercial almonds were similar. The RF-roasted almonds presented a better flavor, texture, and overall preferability compared to commercial almonds. RF heating could be used in the food industry to roast nuts.
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