Abstract The objective of this study was to validate the continuous radio frequency pasteurization of cumin seeds and evaluate cumin quality after treatment. In the present study, microbial validation of continuous radiofrequency (RF) pasteurization of cumin seeds was investigated. The specific heat capacity was measured for three batches of cumin samples with two replicates. Specific heat capacity values of batch 2 and 3 were similar, while the values showed variation when compared to that of batch 1. Overall, no significant differences were found in color, total phenolics, antioxidant activity and relative compositions of volatile compounds in cumin seeds before and after continuous RF pasteurization. However, when individual peak areas of volatiles were compared, the treated samples of all three batches were significantly different from their corresponding control samples. This continuous RF microbial validation study can be used for scaling-up RF pasteurization technology to an industrial scale. This study shows that RF holds a great potential for the industrial pasteurization of cumin seeds.

中文翻译：

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连续射频处理巴氏杀菌孜然种子微生物挑战研究及品质评价

摘要 本研究的目的是验证孜然种子的连续射频巴氏杀菌并评估处理后的孜然品质。在本研究中，研究了孜然种子连续射频 (RF) 巴氏杀菌的微生物验证。测量三批孜然样品的比热容，重复两次。第 2 批和第 3 批的比热容值相似，但与第 1 批的比热容值有所不同。 总体而言，之前孜然种子的颜色、总酚类、抗氧化活性和挥发性化合物的相对组成没有显着差异并经过连续射频巴氏杀菌。然而，当比较挥发物的各个峰面积时，所有三个批次的处理样品与其相应的对照样品显着不同。这种连续的 RF 微生物验证研究可用于将 RF 巴氏杀菌技术扩大到工业规模。这项研究表明，RF 在孜然种子的工业巴氏杀菌方面具有巨大的潜力。