Modelling of the Thermal Kinetics of Colour Change in Hazelnuts During Roasting

Demir, Ali Doğan; Frias, Jesus Maria; Abodayeh, Kamaleldin; Cronin, Kevin; Oliveira, Felipe Proenço de

doi:10.17660/actahortic.2001.566.40

Cited by 3 publications

(4 citation statements)

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“…The surface colour change in hazelnuts, which were roasted at the same process conditions with low air velocities, was homogenous. There was no significant darkening on the contact surfaces of hazelnuts with the tray (Demir et al. , 2001).…”

Section: Analysis Of Variability In Texturementioning

confidence: 98%

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The thermal kinetics of texture change and the analysis of texture variability for raw and roasted hazelnuts

Demir

Cronin²

2004

Int J of Food Sci Tech

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Texture changes of hazelnuts which were dry roasted at temperatures from 120 to 180°C, for durations ranging from 5 up to 60 min, were studied using instrumental analysis. The textural changes in hazelnuts were represented by the fracture force obtained from compression tests. The magnitudes of the parameters for the corresponding texture change model were determined using one step non-linear regression. The order of the reaction was found by plotting isothermal curves of texture response against time; statistical analysis of the data showed that it was best represented by a first-order reaction. The rate constants were assumed to have an Arrhenius-type dependence on temperature. The activation energy and the frequency (pre-exponential) factor at a reference temperature (150°C) were determined to be 39.25 kJ mol )1 and 0.0421 s )1 , respectively. Young's modulus and the fracture stress for roasted hazelnuts were calculated to be 4.93 and 1.54 MPa, respectively. Both roasting temperature and time had significant effects on the textural changes in hazelnuts, and the variability in the texture decreased during the roasting process. The physical properties of hazelnuts were correlated with the texture response. A possible major factor causing the high variability in texture was the internal cavity present at the core of each hazelnut. The development of a model of the thermal kinetics of texture change over a large roasting temperature and time range should allow optimization studies to be used for determining the best roasting schedule in terms of delivering the required product texture.

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Section: Analysis Of Variability In Texturementioning

confidence: 98%

“…Sun‐dried raw hazelnuts with skin, of the ‘Tombul variety’ from Turkey, were supplied. The skins of the hazelnuts were removed by applying hot (100 °C) glycerine‐sodium carbonate solution (for a period of less than 20 s) before roasting (Demir et al. , 2001, 2002).…”

Section: Physical Thermal and Compositional Propertiesmentioning

confidence: 99%

The thermal kinetics of texture change and the analysis of texture variability for raw and roasted hazelnuts

Demir

Cronin²

2004

Int J of Food Sci Tech

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“…Mathematical modeling of the roasting process can provide the information of the roasting temperature and time required for the superior end product characteristics (Bagheri & Kashaninejad, 2018; Demir, Frías, Abodayeh, Cronin, & Oliveira, 2001). Several kinetic modeling studies for the roasting process have been reported earlier in literature for various grains, nuts, and other food material.…”

Section: Introductionmentioning

confidence: 99%

“…Zero and first‐order reaction kinetics were applied for a certain range of roasting temperature and time to evaluate the effect on product quality. The mathematical models were developed in the roasting process to control and predicting the quality indicator using the texture and color of cereals, oilseeds, nuts, and grains such as maize (Chung et al., 2014), peanut (Bagheri et al., 2019; Shi et al., 2017), sesame (Kahyaoglu & Kaya, 2006), coffee (Mendes, De Menezes, Aparecida, & Da Silva, 2001; Somporn, Kamtuo, Theerakulpisut, & Siriamornpun, 2011), sorghum (Sharanagat et al., 2019), cocoa (Sacchetti et al., 2016), wheat (Murthy et al., 2008), almond (Nizamlioglu & Nas, 2016), and hazelnut (Demir et al., 2001; Özdemir & Devres, 2000).…”

Section: Introductionmentioning

confidence: 99%

Effect of pilot scale roasting on color and textural attributes of soybean kernels

Raigar

Dalbhagat

Mishra

2020

J. Food Process. Preserv.

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Soybean (Glycine max L.) is a popular oil crop, used in traditional cooking by Asian people and commercially processed to produce edible oil and protein meal. The protein meal is used in wheat flour fortification, bakery products, and soy nuggets, whereas the edible oil is largely consumed in cooking and frying (de Oliveira Silva & Perrone, 2015; Raigar & Mishra, 2018). The other value-added products consumed worldwide produced from soybean are soy flour, soya milk, tofu, etc. (Navicha, Hua, Masamba, & Zhang, 2017). The use of soybean sometime imparts beany taste to the product which negatively affects the acceptance of soy foods among consumers. Roasting process can be used to countered this issue (Shin, Kim, & Kim, 2013), which involves heating of soybeans using dry hot medium at 160-200°C depending on the installed equipment and duration of heating (Raigar & Mishra, 2018). Various methods of roasting such as rotary drum, heated ceramic roasting, and salt bed roasting are commonly used (Chauhan, Chauhan, Sharma, Bajpai, & Yadav, 2003; Tulashie, Appiah, Akpari, & Saabome, 2020). Use of direct and indirect fire in the roasting process varies the degree of heating, and thereby the product quality. Being a high-temperature short time method, roasting induces desirable, and undesirable quality changes in the kernels (Schoeman & Manley, 2019). It is a popular grain processing method used worldwide for the different roasting products with improved taste, color, aroma, texture, palatability, digestibility, and sen

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Modelling the kinetics of textural changes in hazelnuts during roasting

Demir

Cronin

2005

Simulation Modelling Practice and Theory

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Modelling of the Thermal Kinetics of Colour Change in Hazelnuts During Roasting

Cited by 3 publications

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The thermal kinetics of texture change and the analysis of texture variability for raw and roasted hazelnuts

The thermal kinetics of texture change and the analysis of texture variability for raw and roasted hazelnuts

Effect of pilot scale roasting on color and textural attributes of soybean kernels

Modelling the kinetics of textural changes in hazelnuts during roasting

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