Physicochemical quality and volatile flavor compounds of hot air‐assisted radio frequency roasted almonds

This study applied hot air-assisted radio frequency (HA-RF) as a new roasting method for almonds. Almonds roasted by HA-RF at medium level (120–130°C, 15 min) had best quality compared with that roasted at light (110–120°C, 10 min) or heavy (120–130°C, 20 min) level. After medium level HA-RF roasting, moisture content of almonds decreased to 3.4% from initially 4.2%, acid value and peroxide value of HA-RF roasted almonds were significantly (p <...