Pasteurization process development for controlling Salmonella in in-shell almonds using radio frequency energy

摘要: Abstract Radio frequency (RF) treatment holds potential as a pasteurization method to control Salmonella in almonds without causing substantial loss of product quality. Thermal resistance can be reduced by increasing water activity, thus soaking process was designed prior RF treatments. A pilot-scale 27 MHz, 6 kW heating system used rapidly heat 1.7 kg washed in-shell with hot air at 55 °C. To achieve appropriate rate, constant drying temperature and short time cooling, the protocol obtained using an electrode gap 13 cm for heating, 14 cm drying, followed forced room cooling 5-cm thick samples. The results showed that almond temperatures above 75 °C 23% moisture contents 2–4 min could meet requirements 5-log reduction Salmonella. 20 min content 5.7% w.b. Peroxide value, fatty acids values kernel colors treated met good quality standard nut industry.