文献类型： 外文期刊
作者： Fu, Ruipeng 1 ; Xiao, Zheng 3 ; Pan, Zhongli 2 ; Wang, Hua 1 ;
作者机构： 1.Northwest A&F Univ, Coll Enol, Yangling, Shaanxi, Peoples R China
2.Univ Calif Davis, Dept Biol & Agr Engn, Davis, CA 95616 USA
3.Jiangsu Acad Agr Sci, Inst Hort, Nanjing, Jiangsu, Peoples R China
4.USDA ARS WRRC, Proc Foods Res Unit, 800 Buchanan St, Albany, CA 94710 USA
关键词： Infrared radiation; grape seed oil; drying; surface pasteurization
期刊名称：FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL （ 2020影响因子：2.023； 五年影响因子：2.24 ）
ISSN： 1082-0132
年卷期： 2019 年 25 卷 2 期
收录情况： SCI
摘要： The objective of this work was to determine the effects of infrared radiation combined with heating on grape seeds and oil quality. Experimental results showed that high moisture removal was achieved through infrared radiation heating. After infrared radiation heating for 108s, the inactivation rates of total aerobic bacterial and total mold-yeast counts of the grape seeds were 1.97 +/- 0.12 and 0.62 +/- 0.09 log CFU/g, respectively. The maximum microbial reduction was achieved after infrared radiation heating of the grape seeds to 135? and subsequent holding at 75? for 60min. The crude oil yield of samples subjected to these conditions was 10.39%, which was significantly higher (p<0.05) than that of the control sample, and their final moisture content was 7.20%. Additionally, increases in the free fatty acid content and peroxide value of the oil were achieved. The iodine value of the oil decreased. In conclusion, surface pasteurization with a high oil yield could be achieved by the combination of infrared radiation heating and the holding process. Consequently, infrared radiation treatment is suggested to be a promising method for the surface pasteurization of grape seeds.
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