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

Ali Turan , Ali İslam

https://doi.org/10.21597/jist.458541

Cited By: 12

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.

Keywords

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

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

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.

Keywords

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

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