Kurutma yöntemi ve sıcaklık değerlerinin mor reyhanın kuruma kinetiği ve renk kalitesi üzerine etkisi

Aksüt, Burcu; Dinçer, Emircan; Saraçoğlu, Onur; Polatci, Hakan

doi:10.7161/omuanajas.1163973

Cited by 4 publications

(2 citation statements)

References 3 publications

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“…Therefore, the mechanization of hazelnut drying has become increasingly imperative. However, attention should be paid to the selection of a method that will reduce the costs associated with mechanization and minimize quality losses in hazelnuts [ 7 , 8 , 9 , 10 ]. The protein and oil content of hazelnuts, which are particularly important for human health in hazelnuts, have been reported to vary according to the drying method [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

“…These novel methods include microwave-drying, heat-pump-drying, infrared-drying, freeze-drying, vacuum-drying, LED-drying, and hybrid drying systems. The reduction in drying time is inversely proportional to the increase in microwave power [ 9 , 18 ]. The low energy consumption of heat-pump-drying systems contributes to the increase in the products’ price competitiveness [ 19 , 20 ].…”

Section: Introductionmentioning

confidence: 99%

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The Effect of the Periodic Drying Method on the Drying Time of Hazelnuts and Energy Utilization

Akgün,

Kontaş

2024

Foods

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Hazelnut is a shelled fruit that is stored by drying and used as a snack or in industry. Since the hazelnut drying process is energy-intensive, there is a need for drying methods that will reduce the energy cost without lengthening the drying time. In this study, the effects of periodic drying of hazelnuts’ energy recovery, oil, and protein content, as well as mass losses, were studied. Fresh Tombul hazelnuts (Corylus avellana L.) with a diameter of Ø 15–16 mm were dried in a tunnel dryer over 16 different periods by adjusting the drying time inside and waiting time outside the oven until the moisture content reached 6%. Drying experiments were carried out at 45 °C and three different air velocities. The increase in air velocity resulted in a reduction in the periodic drying time between 10% and 36%. The optimum drying in terms of drying time and energy utilization was realized at 0.5 m/s air velocity, with a 1.5 h working time and 0.5 h waiting time. During this period, drying time increased by 19% and energy utilization was 69%. For periodic drying, the increase in oven working time causes a decrease in energy utilization, while the increase in waiting time causes an increase in energy utilization and drying time. Periodic drying had no negative effect on hazelnut oil and protein content. Periodic drying is a suitable option for saving energy during hazelnut drying.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Effect of the Periodic Drying Method on the Drying Time of Hazelnuts and Energy Utilization

Akgün,

Kontaş

2024

Foods

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Effect of Solar Collector Geometry on Drying Time and Nutritional Properties of Levant Quality Hazelnuts

Akgün,

Aygün,

Akgün

et al. 2024

Black Sea Journal of Engineering and Science

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This study examines the impact of drying Levant hazelnut samples, including husk and shell, using hot air heated by solar panels at a constant speed of 6 m/s. The study also investigates the impact of collector irradiation absorption surface geometries on hazelnut drying time. A solar collector with four types of air duct geometry was used to dry hazelnuts. The radiation-absorbing surface of the air duct was manufactured flat, and three different trapezoidal geometries (30, 45 and 60 angles) were used. The mass losses of hazelnuts were measured and determined at regular intervals. In addition, the total phenolic content, the DPPH radical scavenging activity, the FRAP, the free fatty acid content, the peroxide value and the moisture content were measured. For the purpose of comparison, some of the products have been dried by means of unheated air at ambient temperature. The pre-drying process (withering process) to separate the hazelnuts from husk, only took 1.5 days (14 hours excluding night). In these systems, the shelled fresh hazelnuts, separated from the husk, fell below the equilibrium moisture content of 6% in 2 days (except for 18 hours at night). It was found that the most suitable collector geometry for all the parameters studied in the drying of hazelnuts with solar collectors was 45 degrees, and that other geometries could be used in terms of food properties.

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Effect of solar collector drying on the nutritional properties of Çakıldak hazelnut

AKGÜN,

AKGÜN

2023

Turkish Journal of Food and Agriculture Sciences

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This study investigated the effects of drying hazelnut in shell with husk samples from the ‘Çakıldak’ cultivar (Corylus avellana) using hot air heated by solar panels at different speeds (3.0 m s-1, 4.0 m s-1, 5.0 m s-1) on hazelnut properties. The hazelnuts were dried and their drying curve was determined by measuring their mass losses at regular intervals. Additionally, the total phenolics, DPPH radical scavenging activity, FRAP, free fatty acidity, peroxide value, and moisture content. For comparison, some of the samples were dried in the sun. The drying rate increased as the air speed increased and hazelnut samples dried the fastest at 5.0 m s-1 air speed. As a result of drying treatments, the total phenolic content ranged from 264.11 to 376.91 mg GAE 100 g-1, while the free fatty acidity ranged from 0.337% to 0.374%. The DPPH value ranged from 1.64 to 2.72 µg TE mg-1, and the FRAP value ranged from 1.23 to 2.29 µg TE g-1. The peroxide value ranged from 1.87 to 4.24 meq O2 kg-1, and the moisture content ranged from 3.43% to 5.18%. The hazelnut samples dried with an air speed of 3.0 m s-1 had the highest total phenolics, DPPH and FRAP values, as well as the lowest free fatty acidity and peroxide value. These values were statistically significantly different (p<0.05) from those of the sun-dried hazelnut samples. The study found that drying with a solar collector was more effective in preserving fruit quality. Additionally, the drying process was significantly impacted by different flow rates.

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Kurutma yöntemi ve sıcaklık değerlerinin mor reyhanın kuruma kinetiği ve renk kalitesi üzerine etkisi

Cited by 4 publications

References 3 publications

The Effect of the Periodic Drying Method on the Drying Time of Hazelnuts and Energy Utilization

The Effect of the Periodic Drying Method on the Drying Time of Hazelnuts and Energy Utilization

Effect of Solar Collector Geometry on Drying Time and Nutritional Properties of Levant Quality Hazelnuts

Effect of solar collector drying on the nutritional properties of Çakıldak hazelnut

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