Effect of radio frequency combined oven pretreatment on the drying characteristics and quality of sweet potatoes

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies Pub Date : 2025-01-22 DOI:10.1016/j.ifset.2025.103935

Qingqing Jiao , Xiangyu Guan , Juanjuan Xu , Li Liu , Rui Li , Yinfa Yan , Shaojin Wang

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引用次数: 0

Abstract

Dried sweet potato products with a soft texture and sweet flavor are very popular among consumers. Compared with the raw material, preserved sweet potato after pre-cooking has more benefits for the human body. Radio frequency combined with oven (RF-O) baking has been considered as an efficient method of cooking sweet potatoes that takes short time and maintains good product quality. To investigate the potential of RF-O cooking as a pretreatment method before drying sweet potatoes, the impact of RF-O cooking on the characteristics of hot air drying, hot air assisted RF drying, and RF combined with hot air drying was explored. After RF-O pretreatment, the trends of hot air assisted RF drying were similar to those of RF combined with hot air drying for samples. Compared to the hot air drying (210 min), hot air assisted RF drying (180 min) and RF combined hot air drying (200 min) showed a small advantage in drying time. All three drying treatments could provide high quality potatoes with similar color (∆E values of 9.81–11.12), texture (hardness values of 2360.67–3345.07 gf) and soluble solid content (20.72 % - 21.81 %). Therefore, RF-O cooking could be used as a short pretreatment for sweet potatoes before drying by providing guidance for the drying process in the food industry.

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射频组合炉预处理对甘薯干燥特性及品质的影响

甘薯干制品质地柔软，味道甘甜，深受消费者喜爱。与原料相比，预煮后的甘薯对人体的益处更多。射频结合烤炉（RF-O）焙烤被认为是一种有效的红薯烹饪方法，时间短，产品质量好。为了研究RF- o蒸煮作为红薯干燥前预处理方法的潜力，研究了RF- o蒸煮对热风干燥、热风辅助RF干燥和RF与热风干燥相结合特性的影响。样品经RF- o预处理后，热风辅助RF干燥的趋势与RF +热风干燥的趋势相似。与热风干燥（210 min）相比，热风辅助射频干燥（180 min）和射频联合热风干燥（200 min）在干燥时间上有较小的优势。3种干燥处理均能获得色泽（∆E值为9.81 ~ 11.12）、质地（硬度值为2360.67 ~ 3345.07 gf）、可溶性固形物含量（20.72% ~ 21.81%）相近的优质马铃薯。因此，RF-O蒸煮可作为红薯干燥前的短暂预处理，为食品工业的干燥工艺提供指导。

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来源期刊

Innovative Food Science & Emerging Technologies 工程技术-食品科技

CiteScore

12.00

自引率

6.10%

发文量

259

审稿时长

25 days

期刊介绍： Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.