Effect of dry-blanching pretreatment and drying using radio frequency energy on the dehydration performance, structural and quality properties of tiger nuts

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

Food Control Pub Date : 2025-09-12 DOI:10.1016/j.foodcont.2025.111724

Mengge Li , Yingqi Tian , Liumin Fan , Dongsheng Hu , Rui Li , Shaojin Wang

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引用次数: 0

Abstract

Radio frequency (RF) heating as an innovative mean of blanching pretreatment has the ability to improve product quality and efficiency in the drying process of agricultural products. This study clarified the mechanism involved in the synergistic effect of RF dry-blanching (RFDB) pretreatment (0–8 min) combined with different drying methods (including hot-air drying (HD) and RF assisted hot-air drying (RFHD)) on the drying characteristics, microstructures, and chemical qualities of tiger nuts. The results demonstrated that compared to the unpretreated samples, the RFDB pretreatment not only caused a reduction in moisture and relative enzyme activity during a short period of time, but also altered the moisture distribution, diminished moisture mobility, and provided a more uniform moisture distribution within the tiger nuts. The RFDB pretreatment significantly shorted the drying time of HD and RFHD by 7.78–22.22 % and 7.14–18.10 % respectively (p < 0.05), and reduced the energy consumption of RFHD and HD by 7.98–20.89 % and 6.58–17.65 %, respectively. Following RFDB pretreatment, the crystal structure and cellular structure integrity of tiger nuts were damaged, and the phenolic and flavonoid contents significantly increased. But the phenolic and flavonoid compounds were degraded due to temperatures of higher than 80 °C with 6–8 min of RFDB pretreatment times. These outcomes revealed the positive effects of proper RFDB pretreatment on the drying process of tiger nuts and may provide novel insights and technical support for improving the drying efficiency and product quality.

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干漂预处理和射频能量干燥对虎坚果脱水性能、结构和品质的影响

射频加热作为一种创新的漂白预处理手段，在农产品干燥过程中具有提高产品质量和效率的能力。研究了射频干烫（RFDB）预处理（0-8 min）与热风干燥（HD）和射频辅助热风干燥（RFHD）等不同干燥方式对虎坚果干燥特性、微观结构和化学品质协同作用的机理。结果表明，与未经预处理的样品相比，RFDB预处理不仅在短时间内降低了水分和相对酶活性，而且改变了水分分布，降低了水分流动性，使老虎坚果内部的水分分布更加均匀。RFDB预处理显著缩短了HD和RFHD的干燥时间，分别缩短了7.78 ~ 22.22%和7.14 ~ 18.10% (p < 0.05)，使RFHD和HD的能耗分别降低了7.98 ~ 20.89%和6.58 ~ 17.65%。经RFDB预处理后，虎坚果的晶体结构和细胞结构完整性受到破坏，酚类和类黄酮含量显著升高。但在温度高于80℃、RFDB预处理时间为6 ~ 8 min的条件下，酚类和类黄酮类化合物被降解。这些结果揭示了适当的RFDB预处理对虎坚果干燥过程的积极影响，为提高干燥效率和产品质量提供了新的见解和技术支持。

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.