Abstract Hot-air assisted continuous radio frequency (HARF) heating was utilized to dry inshell hazelnuts to achieve rapid heating and better retention of nut quality. Effect of electrode gap (14, 15, and 16 cm) and hot-air (HA) temperature (30, 40, and 50 °C) on HARF drying efficiency and heating uniformity was investigated. Electrode gap of 14 cm and HA temperature of 40 °C were identified as optimal HARF conditions to provide acceptable heating rate (4.24 °C/min), heating uniformity (0.16), and heating efficiency (19.18%) along with short drying time (22 min). Compared to HA drying, HARF provided much higher drying rate and effective mass transfer coefficient with lower energy consumption. Besides, HARF dried nuts had higher total phenolic content (0.43 mg GAE/g dry kernel), lower peroxide value (undetectable) and polyphenol oxidase activity (15.42 μkat/L) than that of HA dried ones, indicating HARF being a technology having great potential for drying hazelnuts.

中文翻译：

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热风辅助连续射频加热，用于提高带壳榛子的干燥效率和保持质量（Corylus avellana L. cv. Barcelona）

摘要 利用热风辅助连续射频（HARF）加热干燥带壳榛子，实现快速加热和更好地保持坚果品质。研究了电极间隙（14、15 和 16 cm）和热空气 (HA) 温度（30、40 和 50 °C）对 HARF 干燥效率和加热均匀性的影响。14 cm 的电极间隙和 40 °C 的 HA 温度被确定为最佳 HARF 条件，以提供可接受的加热速率（4.24 °C/min）、加热均匀性（0.16）和加热效率（19.18%）以及较短的干燥时间（ 22 分钟）。与 HA 干燥相比，HARF 提供了更高的干燥速率和有效传质系数，同时能耗更低。此外，HARF 干坚果的总酚含量较高（0.43 mg GAE/g 干仁），