Fındıkta (Corylus avellana L.) Kurutma Yöntemlerinin Muhafaza Süresince Bazı Kimyasal Özellikler Üzerine Etkisi

Bu çalışma, sahil kuşak (Ordu, Türkiye) Levant kalite fındıklarda makineli kurutma ve geleneksel kurutma

Anahtar Kelimeler:

Kurutma makinesi, serbest yağ asitliği, ransimat değeri, depolama, güneşte kurutma

Effect of Drying Methods on Some Chemical Characteristics of Hazelnuts (Corylus avellana L.) During Storage

This study was conducted to determine the effects of different drying methods of sun-dried (grassand concrete ground) machine drying on chemical properties of Levant quality hazelnut in coastal region (Ordu,Turkey) during storage. In conventional drying, only solar energy was used and the drying time was about 50-58 h(concrete ground and grass ground, respectively), and in the drying machine it lasted about 30 h. After the dryingand storage time, while the highest rancimat value (5.73 h) and the lowest peroxide value (0.27 meqO2kg-1) werefound in the drying machine and the concrete ground gave the lowest free fatty acid (0.04 %). At the end of thestorage period, the lowest free fatty acid and peroxide value were determined on concrete ground (0.29 %) and ondrying machine (0.00 meqO2kg-1), respectively. In addition, total aflatoksin and aflatoxin B1 were not detected inany drying methods during storage. As a result, the drying machine was more effective than the other two dryingmethods for nut quality and preservation. In addition, it has been observed that hazelnuts can be stored for 24months without significant change in nut quality in room conditions.

Keywords:

Drying machine, free fatty acid, rancimat value, storage, sun-dried,

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