Storage properties of walnuts dried by drum catalytic infrared-hot air

Authors

QU Wen-juan, Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu 212013, China
FAN Wei, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
MA Hai-le, Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu 212013, China
SHI Jun-ling, School of Life Science, Northwestern Polytechnical University, Xi 'an, Shaanxi 710072, China
JIANG Qun-hui, Maybo Innovation Co., Ltd., Zhenjiang, Jiangsu 212013, China
PAN Zhong-li, Department of Biological and Agricultural Engineering, University of California, Davis, California 95616, USA

Abstract

The kinetic processes of oxidative rancidity reaction of walnut under different storage temperatures and times were studied, by using acid value and peroxide value as evaluation indexes. The prediction models for evaluating the shelf life of walnut under different storage temperatures were established. The results showed that the acid and peroxide values of walnut increased with the prolonging of storage time. The increases of walnut acid and peroxide values were the lowest in the treatment of combined drying of drum catalytic infrared with a variable temperature and hot air. After 90 days of storage, the acid and peroxide values of walnut were 1.27 mg/g and 0.019 9 g/100 g, followed by the combined drying of drum catalytic infrared with a constant temperature and hot air and the highest was single hot air drying, which did not exceed the national standard and all had good quality. The oxidation and rancidity reaction of walnut accorded with the first-order chemical reaction kinetics model. In addition, the shelf-life models of walnut dried by the combined drying of drum catalytic infrared with a variable temperature and hot air were established by acid value and peroxide value respectively. The R² values were all greater than 0.99, and the relative error was less than 9%. It showed that the prediction model could better predict the shelf life of walnut under the storage condition of 5~35 ℃.

Publication Date

6-28-2021

First Page

168

Last Page

173,240

DOI

10.13652/j.issn.1003-5788.2021.06.028

Recommended Citation

Wen-juan, QU; Wei, FAN; Hai-le, MA; Jun-ling, SHI; Qun-hui, JIANG; and Zhong-li, PAN (2021) "Storage properties of walnuts dried by drum catalytic infrared-hot air," Food and Machinery: Vol. 37: Iss. 6, Article 28.
DOI: 10.13652/j.issn.1003-5788.2021.06.028
Available at: https://www.ifoodmm.cn/journal/vol37/iss6/28

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