Optimization of microwave- infrared roasting of hazelnut

Uysal N., Sumnu G., ŞAHİN S.

JOURNAL OF FOOD ENGINEERING, cilt.90, sa.2, ss.255-261, 2009 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 90 Sayı: 2
  • Basım Tarihi: 2009
  • Doi Numarası: 10.1016/j.jfoodeng.2008.06.029
  • Dergi Adı: JOURNAL OF FOOD ENGINEERING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.255-261
  • Anahtar Kelimeler: infrared, microwave, optimization, response surface methodology, roasting, OXIDATIVE STABILITY, CHEMICAL-COMPOSITION, COMBINATION OVEN, BREAD BAKING, SEEDS, OILS, KINETICS, TOCOPHEROLS, CAKES, GREEN
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

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.