ArticleFood science & nutrition2025
Investigating Infrared Radiation on Peeling and Roasting Chestnut Seeds (
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The application of infrared radiation has proven effective for roasting, peeling, and inactivating microbes in food, leading to its increased use. This study explores its use for chestnut processing and its effects on storage. Response surface methodology (RSM) optimized conditions for both infrared roasting and peeling: Radiation power (490.5 W), duration (21.42 min), distance (5.55 cm), and initial moisture content (13.77% and 2.72%). Under these conditions, the physicochemical properties, antioxidant content, color, mold count, microstructure, and sensory characteristics of chestnut samples were evaluated during 60 days of storage in polyethylene bags. Storage generally increased hardness and decreased moisture across all chestnut samples, but those processed with infrared radiation exhibited superior outcomes. Hot air roasting yielded the highest phenolic content. Initial color analysis showed no significant difference between IR and control groups, except for manually peeled samples exhibiting lower lightness (
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