Optimization of microwave- infrared roasting of hazelnut


Uysal N., Sumnu G. , ŞAHİN S.

JOURNAL OF FOOD ENGINEERING, vol.90, no.2, pp.255-261, 2009 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 90 Issue: 2
  • Publication Date: 2009
  • Doi Number: 10.1016/j.jfoodeng.2008.06.029
  • Title of Journal : JOURNAL OF FOOD ENGINEERING
  • Page Numbers: pp.255-261
  • Keywords: infrared, microwave, optimization, response surface methodology, roasting, OXIDATIVE STABILITY, CHEMICAL-COMPOSITION, COMBINATION OVEN, BREAD BAKING, SEEDS, OILS, KINETICS, TOCOPHEROLS, CAKES, GREEN

Abstract

In this study, the possibility of using microwave-infrared combination oven for roasting of hazelnut was investigated. in addition, regression models for the responses: L* value, a* value, textural properties and moisture content of hazelnuts were obtained and the optimum roasting conditions were determined by using response surface methodology. Conventionally roasted hazelnut at 150 degrees C for 20 min was considered for comparison. For hazelnuts, 2.5 min roasting time at 90% microwave power, 60% upper halogen lamp power, and 20% lower halogen lamp power were found to be optimum roasting conditions. Hazelnuts roasted at this optimum point had comparable quality with conventionally roasted ones with respect to color, texture, moisture content and fatty acid composition. (c) 2008 Elsevier Ltd. All rights reserved.