Microwave- and radio frequency-assisted two-step roasting of peanut kernels for enhanced heating efficiency and flavor

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-06-24 DOI:10.1016/j.fochx.2025.102702

Ruitong Hou , Haonan Jiang , Xin Zhang , Mingxuan Li , Yongxue Wei , Zheng Geng , Shuyu Liu , Yunyang Wang , Hongfei Fu

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Abstract

Peanuts continue to be processed using traditional, time-intensive methods, such as frying. This study explored microwave or radio frequency preheating combined with oven roasting to reduce processing time while maintaining product quality. Compared with dry-fried peanut kernel (DFPK) samples that take 18 min to reach 90 °C, microwave-preheated and oven-roasted peanut kernel (MWPK) samples reached 130 °C in 70 s, and radio frequency-preheated and oven-roasted peanut kernel (RFPK) samples reached 130 °C in 180 s. Sensory evaluation was used to optimize oven roasting conditions, with MWPK samples receiving higher scores than RFPK and DFPK samples. Volatile compound analysis, which was conducted using headspace solid-phase microextraction–gas chromatography–mass spectrometry, revealed 2,5-dimethyl-pyrazine and 2-ethyl-3-methyl-pyrazine as the primary aromatic compounds generated during the Maillard reaction. The optimal process involved 70 s of microwave preheating followed by oven roasting at 130 °C for 5 min. Overall, this process yielded high-quality peanut kernels while reducing processing time and energy consumption.

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微波和无线电频率辅助花生仁的两步烘烤，以提高加热效率和风味

花生继续用传统的、耗时的方法加工，比如油炸。本研究探讨微波或射频预热结合烤箱烘烤，以减少加工时间，同时保持产品品质。干炸花生仁（DFPK）样品需要18分钟才能达到90℃，微波预热和烤箱烘烤花生仁（MWPK）样品在70 s内达到130℃，射频预热和烤箱烘烤花生仁（RFPK）样品在180 s内达到130℃。通过感官评价优化焙烧条件，MWPK样品得分高于RFPK和DFPK样品。采用顶空气固相微萃取-气相色谱-质谱联用技术对挥发性化合物进行分析，发现美拉德反应生成的主要芳香族化合物为2,5-二甲基吡嗪和2-乙基-3-甲基吡嗪。最佳工艺为微波预热70 s，然后在130°C烤箱烘烤5 min。总体而言，该工艺在减少加工时间和能耗的同时，获得了高质量的花生仁。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.