Fındığın Geleneksel ve Suni Kurutulması Arasındaki Hasat Sonrası Farklılıkları

Bu çalışma, farklı kurutma yöntemlerinin [suni kurutma, beton ve çimen harman (güneşte kurutma); SK, BH ve ÇH, sırasıyla] 12 ay depolama süresince (20–25°C ve %70–90 bağıl nem) yağ asitleri kompozisyonu ve oksidatif stabilite özellikleri üzerine etkisini belirlemek amacıyla 2013–2014 yılları arasında yürütülmüştür. Beklendiği gibi tekli doymamış yağ asitleri (TDY) ana yağ asitleri grubunu (%81,75–83,59) oluşturmuş, onu çoklu doymamış yağ asitleri (ÇDY; %10,20–11,48) ve doymuş yağ asitleri (DYA; %5,38–6,96) izlemiştir. SK ortamında güneşte kurutmaya göre daha yüksek TDY (%83,59) değeri kaydedilmiştir. Kurutma süreci sonunda SK ortamında daha düşük peroksit değeri (PD) ve daha yüksek oleik/linoleik asit (%8,27) değeleri kaydedilmiştir. Depolama süresi sonunda SK ortamında BH ve ÇH’a göre daha düşük PD görülmüştür. Bu yüzden, SK metodu fındık kurutma için ticari ölçekte önerilebilir.

Postharvest Differences between Conventional and Artificial Drying of Hazelnu

This study aimed to detect the fatty acid profile and oxidative stability traits of hazelnuts dried using three different methods: artificial drying (AR), concrete ground (CN), and grass ground (GS) during 12 months of storage (2013–2014) at 20–25°C and 70–90% relative humidity. As expected, monounsaturated fatty acids (MUFA) were the main fatty acid group (81.75–83.59%) followed by polyunsaturated fatty acids (10.20–11.48%) and saturated fatty acids (5.38–6.96%). Samples dried in AR had more MUFA (83.59%) than sun-dried (CN and GS) samples. Following the drying process, the lowest peroxide value (PV) and the highest ratio of oleic-to-linoleic acid (8.27%) were recorded in samples dried in AR. At the end of storage, the PV was lower in samples dried in AR than on CN and GS methods. The results of this research showed that the AR method is the best for drying hazelnut. This research, therefore, recommends the AR method for drying hazelnuts on a commercial scale.

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