Project Description
Radiofrequency technology utilizes radio frequency electromagnetic waves to indirectly heat a product. It is a gentle and dry process which can be used to heat grains such as flaxseeds. Radiofrequency technology was used to treat flaxseeds to determine its effect on the shelf life and nutritional qualities of flaxseeds. Properties such as its cyanogenic compounds, changes to its lipid profile and its proximate composition were determined. Radiofrequency technology was found to cause no changes to the proximate composition of whole flaxseeds. Radiofrequency technology was found to be able to heat flaxseeds without deteriorating its lipid profile. Even when flaxseeds were heated to above 70°C, its polyunsaturated fats were preserved. The gentle heating of flaxseeds by radiofrequency was found to aid in the reduction of the microbial load. An accelerated shelf life study was also conducted which determined that radiofrequency technology was able to help delay the onset of rancidity in sensory testing.
Grower Benefits
The practical implications for the industry and processors is that this is a gentle drying technology that may have applications in grains which contain fats which traditionally require a stabilization in order for it to have a reasonable shelf life. Flaxseeds, known for its polyunsaturated fatty acids, was found to be able to withstand RF heating as a whole seed without deterioration to its polyunsaturated fat content and its proximate composition. Therefore, it is recommended that future studies could extend to other grains where its lipid content, and enzymes which could cause deterioration, pose as a potential hurdle towards its shelf life.
