Effect of drying methods on nut quality of hazelnuts (Corylus avellana L.)

Abstract

This study was conducted to determine the effects of hazelnut drying machine (DM 1 and DM 2 ; at 45°C and 50°C, respectively) and sun-drying (concrete ground and grass ground) methods on the chemical properties of Tombul, Palaz, and Ordu Levant hazelnuts. For this purpose, protein, lipid and moisture content, water activity, free fatty acid (FFA), peroxide value (PV), rancimat value (RV) and fatty acid composition were analyzed. As expected, it was observed that monounsaturated fatty acid (MUFA) was the main fatty acid group (81.58-84.80%) followed by polyunsaturated (PUFA; 9.53-11.42%) and saturated fatty acids (SFA; 5.87-6.92%), and the major group constituted * 99.00% of the total fatty acids, whereas the minor group constituted * 0.5% of these acids.

Efecto de los daños causados por el insecto escudo verde (Palomena prasina L.) en las características cualitativas de la avellana

“…Therefore, an increase in yellowness ( Figure 1B), an indicator of oxidation in nuts, was noted. Alaşalvar et al, (2010) reported that there is a generally high level of MUFA (78.10-87.26%), moderate level of PUFA 83.92-13.86%), and low level of SFA (7.46-9.59%) in hazelnuts, which is consistent with the reports of other studies (Alaşalvar et al, 2006;Turan, 2018a;Turan, 2019). It is known that hazelnut oil is preferred over olive, corn, and sunflower oil as it contains a higher level of UFA (Köksal et al, 2006;Alaşalvar et al, 2010) based on the scientific evidence that these fatty acids have a protective Data represent the mean ± standard deviation of triplicate analyses (n=3).…”

“…Hazelnut oil was extracted using a Ceselsan cold press oil extraction system (AISI3004, Ceselsan, Giresun, Turkey) (compression force: 10,000 kgf, pressure: 34.7 MPa, temperature: -5 °C to +45 °C, and capacity: 250 g kernel) (Turan, 2018a). The extracted hazelnut oil was stored in the freezer at −18 °C until analysis (Bosch KDN53NW22N A, No-Frost, Germany).…”

“…To obtain fatty acid methyl esters (Turan, 2018a), 0.5 g oil was weighed in Erlenmeyer flasks, and 4 mL of iso-octane and 2 mL of methanolic KOH solution were added, followed by agitation for 30 s. The mixture was stored in a sealed container in a dark place for 6 min; 2 drops of 1% methyl orange indicator were added; and the mixture was then titrated with 1 M HCl solution until a pink color was developed. After it was kept for 15 min, the colorless layer formed on top of the mixture was put into glass vials and analyzed by GC.…”

Traditional and Unconventional Dried Fruit Snacks as a Source of Health-Promoting Compounds

“…Dehydration is one of the best methods for agricultural product preservation and for extending fruit shelf life [2]. The method is based on a complex process involving simultaneous heat and mass transfer [3]. The traditional drying method is based on solar energy, but environmental conditions may influence the process and cause a high loss in fruit quality [4].…”

Effect of drying methods on long term storage of hazelnut

“…Weather conditions are taken into consideration during hazelnut harvesting, since rain hinders harvest, and post-harvest proces, and drying becomes much more difficult (Yıldız, 2016). The drying process is one of the oldest methods of agricultural products preservation (Turan, 2018a). On addition, drying is essential while processing postharvest hazelnuts inshells for ensuring food safety and quality during storage (Wang at al., 2018).…”