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

Year 2018, Volume: 8 Issue: 3, 11 - 19, 30.09.2018
https://doi.org/10.21597/jist.458541

Abstract

This study was conducted to determine the effects of different drying methods of sun-dried (grass

and 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 drying

and storage time, while the highest rancimat value (5.73 h) and the lowest peroxide value (0.27 meqO2kg-1) were

found in the drying machine and the concrete ground gave the lowest free fatty acid (0.04 %). At the end of the

storage period, the lowest free fatty acid and peroxide value were determined on concrete ground (0.29 %) and on

drying machine (0.00 meqO2kg-1), respectively. In addition, total aflatoksin and aflatoxin B1 were not detected in

any drying methods during storage. As a result, the drying machine was more effective than the other two drying

methods for nut quality and preservation. In addition, it has been observed that hazelnuts can be stored for 24

months without significant change in nut quality in room conditions.

References

  • Anonymous, 1990a. Official Methods and Recommended Practices of the American Oil. Chemist’s Society 5th ed., American Oil Chemist Society, USA.
  • Anonymous, 1990b. Oils and Fats, 15th ed. Official Methods of Analysis of the Association of Official Analytical Chemists, Washington DC, USA, pp: 485–518.
  • Anonymous, 2004. Operating manual novasina. AW Sprint TH 500 water activity analyzers, Switzerland.
  • Bostan SZ, Koç Güler S, 2016. Quality changes during in-shell storage of some hazelnut cultivars. Bahçe, 45: 41-53.
  • Cam S, Kılıc M, 2008. Fındık ürünlerinde acılaşma ve etkili faktörler. GIDA, 33: 97-105.
  • Ceylan I, Aktas M, Dogan H, 2005. Doğal dolaşımlı, dolaylı ve farklı günes enerjili sistemlerinin deneysel karşılaştırılması. BAÜ Fen Bilimleri Enstitüsü Dergisi, 7: 77-85.
  • Delgado T, Pereira JA, Ramalhosa E, Casal S, 2017. Comparison of different drying methods on the chemical and sensory properties of chestnut (Castanea sativa M.) slices. Eur. Food Res. Technol. 243: 1957-1971.
  • Demirci Ercoşkun T, 2009. Research on shelf life of processed hazelnut products. Ankara University Institute of science, (Unpublished) Ph. D. Thesis, 205p.
  • Fiskobirlik, 2004. Fındık Alım-Ekspertyiz, Saklama, Fındık Kırma, Fındık Kabuğu Satış ve Dağıtımı, Tahvil, Tahliye, Hamaliye, Taşıma, Depo, Fabrika ve Arsa Kiralama Yönetmeliği. Fiskobirlik Basımevi, Giresun.
  • Fu M, Qu Q, Yang X, Zhang X, 2016. Effect of intermittent oven drying on lipid oxidation, fatty acids composition and antioxidant activities of walnut. Food Sci. Technol-Leb. 65: 1126-1132.
  • Ghirardello D, Contessa C, Valentini N, Zeppa G, Rolle R, Gerbi V, Botta R, 2013. Effect of storage condition on chemical and physical characteristics of hazelnut (Corylus avellana L.). Postharvest Biol. Tec. 81: 37-43.
  • Gölükcü M, 2015. The effect of drying methods, packaging atmosphere and storage time on dried pomegranate aril quality. J. Agr. Sci. 21: 207-219.
  • Karaosmanoglu H, 2012. Changes in antioxidant capacity of shelled hazelnuts stored according to conventional methods. 19 May University Institute of science, (Unpublished) Master's Thesis, 77p.
  • Kashani Nejad M, Tabil LG, Mortazavi A, Safe Kordi A, 2003. Effect of drying methods on quality of pistachio nuts. Dry. Techno. 21: 821-838.
  • Kermani AM, Khashehchi M, Kouravand S, Sadeghi A, 2017. Effect of intermittent microwave drying on quality characteristics of pistachio nuts. Dry. Techno. 35: 1108-1116.
  • Koc Güler S, Bostan, SZ, Con AZ, 2017. Effects of gamma irradiation on chemical and sensory characteristics of natural hazelnut kernels. Postharvest Biol. Tec. 123: 12-21.
  • Koyuncu MA, Koyuncu F, Bakır N, 2003. Selected drying conditions and storage period and nut quality of walnut selections. J. Food Process. Pres. 27: 87-99.
  • Koyuncu MA, 2004. Change of fat content and fatty acid composition of Turkish hazelnuts (Corylus avellana L.) during storage. J. Food Quality. 27: 304-309.
  • Koyuncu MA, Islam A, Küçük M, 2005. Fat and fatty acid composition of hazelnut kernels in vacuum packages during storage. Grassy Aceties, 56: 263-266.
  • Köksal AI, 2002. Turkish Hazelnut Cultivars. Hazelnut Promotion Group, Ankara, Turkey. 136p.
  • Lopez A, Pique MT, Romero A, Aleta N, 1995. Influence of cold-storage conditions on the quality of unshelled walnuts. Int. J. Refrig, 18: 544-549.
  • Moodlay R, Kindness A, Jonnalagadda SB, 2007. Elemental composition and chemical characteristics of five edible nuts (Almond, Brazil nut, Pecan, Macadamia and Walnut) consumed in Southern Africa. J. Environ. Sci. Heal. B. 42: 585-591.
  • Ozay G, Seyhan Pembeci C, Saklar S, Yılmaz A, 2008. Factors influencing fungal and aflatoxin levels in Turkish hazelnuts (Corylus avellana L.) during growth, harvest, drying and storage: A 3-year study. Food Addict. Contam. 25: 209-218.
  • Ozdemir M, Ozay G, Seyhan FG, 1998. Hasattan Ambalaja Fındık İşlemenin Kritik Kontrol Noktalarında Tehlike Analizi. Marmara Araştırma Merkezi. Gebze-Kocaeli, Türkiye. 39s.
  • Raisi M, Ghorbani M, Mahoonak AS, Kashani Nejad M, 2015. Effect of storage atmosphere and temperature on the oxidative stability of almond kernels during long term storage. J. Stored Prod. Res. 62: 16-21. Tavakolipour H, Armin M, Kalbasi AA, 2010. Storage stability of Kerman pistachio nuts (Pistacia vera L.). Int J Food Eng. 15: 1–11.
  • Thakur NS, Sharma S, Gupta R, Gupta A, 2014. Studies on drying and storage of chilgoza (Pinus gerardiana) nuts. J. Food Sci. Technol. 51: 2092-2098.
  • TSE, 2001. Turkish Standardization Institution, Hazelnut Kernels Standard. TS 3075.
  • TSE, 2010. Determination of aflatoxins in oil dried fruits. TSE, TS EN ISO 16050.
  • Turan A, Islam A, 2016. Changes during storage period and the drying methods in the Cakildak hazelnut cultivar. Ordu Univ. J. Sci. Tech. 6: 272-285.
  • Turan A, 2017. Effect of drying methods on nut quality and storage of hazelnut. Ordu University Institute of science, (Unpublished) Ph. D. Thesis, 231p.
  • Velasco J, Anderson ML, Skibsted LH, 2004. Evaluation of oxidative stability of vegetable oils by monitoring the tendency to radical formation. A comparison of electron spins resonance spectroscopy with the rancimat method and differential scanning calorimetry. Food Chem. 85: 623-632.
  • Venkatachalam M, Sathe SK, 2006. Chemical composition of selected edible nut seeds. J. Agr. Food Chem. 54: 4705-4714.
  • Qu Q, Yang X, Fu M, Chen Q, Zhang X, He Z, Qiao X, 2016. Effects of three conventional drying methods on the lipid oxidation, fatty acids composition, and antioxidant activities of walnut (Juglans regia L.). Dry. Techno. 34: 822-829.

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

Year 2018, Volume: 8 Issue: 3, 11 - 19, 30.09.2018
https://doi.org/10.21597/jist.458541

Abstract

Bu çalışma, sahil kuşak (Ordu, Türkiye) Levant kalite fındıklarda makineli kurutma ve geleneksel kurutma
yöntemlerinin (güneşte kurutma; beton harman ve çimen harman) depolama boyunca meyvelerin kimyasal
özellikleri üzerine etkilerini belirlemek amacıyla yürütülmüştür. Geleneksel kurutma işlemlerinde sadece güneş
enerjisi kullanılmış ve kuruma yaklaşık 50-58 sa (beton harman ve çimen harman, sırasıyla), kurutma makinesinde
ise yaklaşık 30 sa sürmüştür. Kurutma süreci sonrasında en yüksek ransimat değeri (5.73 sa) ve en düşük peroksit
değeri (0.27 meqO2kg-1) kurutma makinesi ortamında, en düşük serbest yağ asitliği değeri ise beton harmanda (%
0.04) tespit edilmiştir. Muhafaza süresi sonunda ise en düşük serbest yağ asitliği değeri beton harmanda (% 0.29),
en düşük peroksit değeri kurutma makinesi ortamında (0.00 meqO2kg-1) kaydedilmiştir. Ayrıca depolama süresince
hiçbir uygulamada aflatoksin B1 ve toplam aflatoksin tespit edilmemiştir. Çalışma sonucunda, kurutma makinesi
meyve kalitesi ve muhafazası üzerine diğer iki ortama göre daha etkili olmuştur. Ayrıca çalışma sonucunda,
fındıkların adi depo şartlarında kalite özelliklerinde önemli bir değişiklik olmadan 24 ay süreyle muhafaza
edilebileceği görülmüştür.

References

  • Anonymous, 1990a. Official Methods and Recommended Practices of the American Oil. Chemist’s Society 5th ed., American Oil Chemist Society, USA.
  • Anonymous, 1990b. Oils and Fats, 15th ed. Official Methods of Analysis of the Association of Official Analytical Chemists, Washington DC, USA, pp: 485–518.
  • Anonymous, 2004. Operating manual novasina. AW Sprint TH 500 water activity analyzers, Switzerland.
  • Bostan SZ, Koç Güler S, 2016. Quality changes during in-shell storage of some hazelnut cultivars. Bahçe, 45: 41-53.
  • Cam S, Kılıc M, 2008. Fındık ürünlerinde acılaşma ve etkili faktörler. GIDA, 33: 97-105.
  • Ceylan I, Aktas M, Dogan H, 2005. Doğal dolaşımlı, dolaylı ve farklı günes enerjili sistemlerinin deneysel karşılaştırılması. BAÜ Fen Bilimleri Enstitüsü Dergisi, 7: 77-85.
  • Delgado T, Pereira JA, Ramalhosa E, Casal S, 2017. Comparison of different drying methods on the chemical and sensory properties of chestnut (Castanea sativa M.) slices. Eur. Food Res. Technol. 243: 1957-1971.
  • Demirci Ercoşkun T, 2009. Research on shelf life of processed hazelnut products. Ankara University Institute of science, (Unpublished) Ph. D. Thesis, 205p.
  • Fiskobirlik, 2004. Fındık Alım-Ekspertyiz, Saklama, Fındık Kırma, Fındık Kabuğu Satış ve Dağıtımı, Tahvil, Tahliye, Hamaliye, Taşıma, Depo, Fabrika ve Arsa Kiralama Yönetmeliği. Fiskobirlik Basımevi, Giresun.
  • Fu M, Qu Q, Yang X, Zhang X, 2016. Effect of intermittent oven drying on lipid oxidation, fatty acids composition and antioxidant activities of walnut. Food Sci. Technol-Leb. 65: 1126-1132.
  • Ghirardello D, Contessa C, Valentini N, Zeppa G, Rolle R, Gerbi V, Botta R, 2013. Effect of storage condition on chemical and physical characteristics of hazelnut (Corylus avellana L.). Postharvest Biol. Tec. 81: 37-43.
  • Gölükcü M, 2015. The effect of drying methods, packaging atmosphere and storage time on dried pomegranate aril quality. J. Agr. Sci. 21: 207-219.
  • Karaosmanoglu H, 2012. Changes in antioxidant capacity of shelled hazelnuts stored according to conventional methods. 19 May University Institute of science, (Unpublished) Master's Thesis, 77p.
  • Kashani Nejad M, Tabil LG, Mortazavi A, Safe Kordi A, 2003. Effect of drying methods on quality of pistachio nuts. Dry. Techno. 21: 821-838.
  • Kermani AM, Khashehchi M, Kouravand S, Sadeghi A, 2017. Effect of intermittent microwave drying on quality characteristics of pistachio nuts. Dry. Techno. 35: 1108-1116.
  • Koc Güler S, Bostan, SZ, Con AZ, 2017. Effects of gamma irradiation on chemical and sensory characteristics of natural hazelnut kernels. Postharvest Biol. Tec. 123: 12-21.
  • Koyuncu MA, Koyuncu F, Bakır N, 2003. Selected drying conditions and storage period and nut quality of walnut selections. J. Food Process. Pres. 27: 87-99.
  • Koyuncu MA, 2004. Change of fat content and fatty acid composition of Turkish hazelnuts (Corylus avellana L.) during storage. J. Food Quality. 27: 304-309.
  • Koyuncu MA, Islam A, Küçük M, 2005. Fat and fatty acid composition of hazelnut kernels in vacuum packages during storage. Grassy Aceties, 56: 263-266.
  • Köksal AI, 2002. Turkish Hazelnut Cultivars. Hazelnut Promotion Group, Ankara, Turkey. 136p.
  • Lopez A, Pique MT, Romero A, Aleta N, 1995. Influence of cold-storage conditions on the quality of unshelled walnuts. Int. J. Refrig, 18: 544-549.
  • Moodlay R, Kindness A, Jonnalagadda SB, 2007. Elemental composition and chemical characteristics of five edible nuts (Almond, Brazil nut, Pecan, Macadamia and Walnut) consumed in Southern Africa. J. Environ. Sci. Heal. B. 42: 585-591.
  • Ozay G, Seyhan Pembeci C, Saklar S, Yılmaz A, 2008. Factors influencing fungal and aflatoxin levels in Turkish hazelnuts (Corylus avellana L.) during growth, harvest, drying and storage: A 3-year study. Food Addict. Contam. 25: 209-218.
  • Ozdemir M, Ozay G, Seyhan FG, 1998. Hasattan Ambalaja Fındık İşlemenin Kritik Kontrol Noktalarında Tehlike Analizi. Marmara Araştırma Merkezi. Gebze-Kocaeli, Türkiye. 39s.
  • Raisi M, Ghorbani M, Mahoonak AS, Kashani Nejad M, 2015. Effect of storage atmosphere and temperature on the oxidative stability of almond kernels during long term storage. J. Stored Prod. Res. 62: 16-21. Tavakolipour H, Armin M, Kalbasi AA, 2010. Storage stability of Kerman pistachio nuts (Pistacia vera L.). Int J Food Eng. 15: 1–11.
  • Thakur NS, Sharma S, Gupta R, Gupta A, 2014. Studies on drying and storage of chilgoza (Pinus gerardiana) nuts. J. Food Sci. Technol. 51: 2092-2098.
  • TSE, 2001. Turkish Standardization Institution, Hazelnut Kernels Standard. TS 3075.
  • TSE, 2010. Determination of aflatoxins in oil dried fruits. TSE, TS EN ISO 16050.
  • Turan A, Islam A, 2016. Changes during storage period and the drying methods in the Cakildak hazelnut cultivar. Ordu Univ. J. Sci. Tech. 6: 272-285.
  • Turan A, 2017. Effect of drying methods on nut quality and storage of hazelnut. Ordu University Institute of science, (Unpublished) Ph. D. Thesis, 231p.
  • Velasco J, Anderson ML, Skibsted LH, 2004. Evaluation of oxidative stability of vegetable oils by monitoring the tendency to radical formation. A comparison of electron spins resonance spectroscopy with the rancimat method and differential scanning calorimetry. Food Chem. 85: 623-632.
  • Venkatachalam M, Sathe SK, 2006. Chemical composition of selected edible nut seeds. J. Agr. Food Chem. 54: 4705-4714.
  • Qu Q, Yang X, Fu M, Chen Q, Zhang X, He Z, Qiao X, 2016. Effects of three conventional drying methods on the lipid oxidation, fatty acids composition, and antioxidant activities of walnut (Juglans regia L.). Dry. Techno. 34: 822-829.
There are 33 citations in total.

Details

Primary Language Turkish
Subjects Agricultural Engineering
Journal Section Bahçe Bitkileri / Horticulture
Authors

Ali Turan 0000-0002-2961-6605

Ali İslam This is me

Publication Date September 30, 2018
Submission Date January 23, 2018
Published in Issue Year 2018 Volume: 8 Issue: 3

Cite

APA Turan, A., & İslam, A. (2018). Fındıkta (Corylus avellana L.) Kurutma Yöntemlerinin Muhafaza Süresince Bazı Kimyasal Özellikler Üzerine Etkisi. Journal of the Institute of Science and Technology, 8(3), 11-19. https://doi.org/10.21597/jist.458541
AMA Turan A, İslam A. Fındıkta (Corylus avellana L.) Kurutma Yöntemlerinin Muhafaza Süresince Bazı Kimyasal Özellikler Üzerine Etkisi. J. Inst. Sci. and Tech. September 2018;8(3):11-19. doi:10.21597/jist.458541
Chicago Turan, Ali, and Ali İslam. “Fındıkta (Corylus Avellana L.) Kurutma Yöntemlerinin Muhafaza Süresince Bazı Kimyasal Özellikler Üzerine Etkisi”. Journal of the Institute of Science and Technology 8, no. 3 (September 2018): 11-19. https://doi.org/10.21597/jist.458541.
EndNote Turan A, İslam A (September 1, 2018) Fındıkta (Corylus avellana L.) Kurutma Yöntemlerinin Muhafaza Süresince Bazı Kimyasal Özellikler Üzerine Etkisi. Journal of the Institute of Science and Technology 8 3 11–19.
IEEE A. Turan and A. İslam, “Fındıkta (Corylus avellana L.) Kurutma Yöntemlerinin Muhafaza Süresince Bazı Kimyasal Özellikler Üzerine Etkisi”, J. Inst. Sci. and Tech., vol. 8, no. 3, pp. 11–19, 2018, doi: 10.21597/jist.458541.
ISNAD Turan, Ali - İslam, Ali. “Fındıkta (Corylus Avellana L.) Kurutma Yöntemlerinin Muhafaza Süresince Bazı Kimyasal Özellikler Üzerine Etkisi”. Journal of the Institute of Science and Technology 8/3 (September 2018), 11-19. https://doi.org/10.21597/jist.458541.
JAMA Turan A, İslam A. Fındıkta (Corylus avellana L.) Kurutma Yöntemlerinin Muhafaza Süresince Bazı Kimyasal Özellikler Üzerine Etkisi. J. Inst. Sci. and Tech. 2018;8:11–19.
MLA Turan, Ali and Ali İslam. “Fındıkta (Corylus Avellana L.) Kurutma Yöntemlerinin Muhafaza Süresince Bazı Kimyasal Özellikler Üzerine Etkisi”. Journal of the Institute of Science and Technology, vol. 8, no. 3, 2018, pp. 11-19, doi:10.21597/jist.458541.
Vancouver Turan A, İslam A. Fındıkta (Corylus avellana L.) Kurutma Yöntemlerinin Muhafaza Süresince Bazı Kimyasal Özellikler Üzerine Etkisi. J. Inst. Sci. and Tech. 2018;8(3):11-9.

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