A review on grain and nut deterioration and design of the dryers for safe storage with special reference to Turkish hazelnuts


Ozilgen M., Ozdemir M.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, vol.41, no.2, pp.95-132, 2001 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Review
  • Volume: 41 Issue: 2
  • Publication Date: 2001
  • Doi Number: 10.1080/20014091091779
  • Title of Journal : CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
  • Page Numbers: pp.95-132

Abstract

Turkey produces about 80% of the total hazelnut crop of the world. About 75% of the production are exported. In Turkey hazelnuts are traditionally sun dried, and may be subject to mold growth and subsequent mycotoxin formation due to prolonged drying time under humid and rainy weather conditions. Drying hazelnuts in a reasonable time after harvest is necessary for mycotoxin-free, high-quality products. In general, nuts and cereals contaminated by the toxins pose a potential hazard not only to the people of the producer countries, but also to people of the importing countries, if they should be regarded as safe by inefficient sampling plans, therefore preventing toxin formation actually benefits very large populations.