Developing Hot Air-Assisted Radio Frequency Drying for In-shell Macadamia Nuts

• Published in: Food and bioprocess technology Vol. 7; no. 1; pp. 278 - 288
• Main Authors: Wang, Yunyang, Zhang, Li, Johnson, Judy, Gao, Mengxiang, Tang, Juming, Powers, Joseph R, Wang, Shaojin
• Format: Journal Article
• Language: English
• Published: Boston Springer US 2014; Springer Nature B.V
• Subjects: Agricultural products; Agriculture; air; Air drying; Air temperature; Biotechnology; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Communication; Dehydration; dielectric heating; Drying; energy; Fatty acids; Food Science; Heating; Heating rate; industry; Macadamia; Macadamia nuts; Moisture content; Nuts; Peroxide; peroxide value; Quality management; Radio frequency; Radio frequency heating; radio waves; Shelf life; Water activity; Water content; Radio frequency; Quality; Macadamia nuts; Drying; Drying kinetics

Dehydration reduces water activity and extends shelf life of perishable agricultural products. The purpose of this research was to study the application of radio frequency (RF) energy in dehydration of in-shell Macadamia nuts and shorten the lengthy process times needed in conventional hot air dryin...