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Comparative analyses of three dehydration methods on drying characteristics and oil quality of in-shell walnuts

文献类型： 外文期刊

作者： Zhou, Xu 1 ; Gao, Haiyan 2 ; Mitcham, E. J. 4 ; Wang, Shaojin 1 ;

作者机构： 1.Northwest A&F Univ, Coll Mech & Elect Engn, Yangling 712100, Shaanxi, Peoples R China

2.Zhejiang Acad Agr Sci, Inst Food Sci, Hangzhou, Zhejiang, Peoples R China

3.Key Lab Fruits & Vegetables Postharvest & Proc Te, Hangzhou, Zhejiang, Peoples R China

4.Univ Calif Davis, Dept Plant Sci, Davis, CA 95616 USA

5.Washington State Univ, Dept Biol Syst, Pullman, WA 99164 USA

关键词： Antioxidant activity; hot air; lipid oxidation; radio frequency; storage; vacuum

期刊名称：DRYING TECHNOLOGY （ 影响因子：4.452； 五年影响因子：4.034 ）

ISSN： 0737-3937

年卷期： 2018 年 36 卷 4 期

页码：

收录情况： SCI

摘要： Developing an effective drying method for in-shell walnuts (Juglans regia L.) is a major postharvest processing concern in the nut industry. Three drying methods, including hot air drying (AD), vacuum drying (VD), and hot air-assisted radio frequency drying (ARFD), were experimentally compared and analyzed. The changes in lipid oxidation attributes, fatty acid composition, total antioxidant capacity (TAC), and total phenolic concentration (TPC) of walnuts were determined after dehydration and during storage. The results showed that the drying time required for in-shell walnuts using ARFD was the shortest (138 min), followed by VD (185 min) and AD required the longest time (300 min). Particularly, AD resulted in the highest lipid oxidation, followed by VD and ARFD. The walnuts treated by ARFD contained more unsaturated fatty acid than those treated by AD. Moreover, both the reduced power assay and free radical scavenging capacity tests showed that ARFD and VD had little effect on the TAC and TPC of walnuts during the drying process and storage. Overall, ARFD provides an effective and rapid drying method for in-shell walnuts.

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