Effects of Radio-frequency Combined with Hot-air Heating on Degradation of Aflatoxin B1 in Maize Grains and Corn Quality

Abstract

Abstract: To?study?the?degradation?effects?of?hot?air-assisted?radio?frequency?treatment?on?Aflatoxin?B1?(AFB1)?in?corn, this study analyzed the effects of different initial moisture content of corn (19.05%, 22.25%, 25.55%), heating temperature (55, 65, 75, 85 °C) and heating time (10, 15, 20, 25 min) on the degradation of AFB1 in corn kernels and corn quality. The results show that hot air-associated radio frequency treatment can effectively degrade AFB1. At high moisture content, with a certain heating temperature and time, the higher the initial moisture content, and the higher the residual amount of AFB1.. The initial water content was constant, and with the heating temperature and time increase, the residual amount of aflatoxin B1 decreases. And the effect of heating time was greater than the effect of heating temperature. Hot air-associated radio frequency treatment of corn grain had a certain effect on its quality. During the heating process, with the increase of temperature and time, compared to the control, there was no significant difference in protein and fat (P>0.05), while the Rapid Visco Analyser (RVA) index significantly decreased (P<0.05). Using low-field Nuclear Magnetic Resonance (NMR) investigations, it was found that the moisture migration effect during radio frequency heating was significantly correlated with quality (P < 0.05).

Key words: Aflatoxin B1, hot air-assisted radio frequency, corn quality, low field nuclear magnetic resonance, maize kernel

CLC Number:

TS252.4

Jinfang Zhang. Effects of Radio-frequency Combined with Hot-air Heating on Degradation of Aflatoxin B1 in Maize Grains and Corn Quality[J]. FOOD SCIENCE, 2024, 45(7): 0-0.

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