Effects of intermittent microwave drying on quality characteristics of pistachio nuts

Kermani, Ali M.; Khashehchi, Morteza; Kouravand, Shahriar; Sadeghi, Ahmad

doi:10.1080/07373937.2016.1232270

Cited by 20 publications

(17 citation statements)

References 24 publications

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“…The lowest values were found in DM (0.27 meqO 2 kg -1 ) and the highest values were recorded in GG and CG (0.28-0.39 meqO 2 kg -1 , respectively). Similar findings of our study were reported by Fu et al (2016), Qu et al (2016) and Kermani et al (2017) suggested that higher PV were detected in the drying methods of the sun.…”

Section: Peroxide Valuesupporting

confidence: 93%

“…Similarly, results were obtained and it was reported that drying methods affected the ratio of chestnut protein (7.32-8.52 %) (Delgado et al, 2017). However, other studies have reported that drying methods do not affect the PC (Gölükcü, 2015; Kermani et al, 2017). During the storage, the PC was increased in all the drying method with fluctuation (p˂0.001) ( Table 2).…”

Section: Protein Contentsupporting

confidence: 62%

“…The effect of drying methods on lipid content (LC) was not found significant (p˃0.05) ( Table 2). Turan and Islam (2016) and Kermani et al (2017) obtained similar results and reported that drying methods were not effective on the LC. However, Delgado et al (2017) reported that drying methods on chestnuts were effective on LC (2.14-3.07 %).…”

Section: Lipid Contentmentioning

confidence: 63%

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

Turan¹,

İslam²

2018

Journal of the Institute of Science and Technology

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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 meqO 2 kg-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 meqO 2 kg-1), respectively. In addition, total aflatoksin and aflatoxin B 1 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.

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Section: Peroxide Valuesupporting

confidence: 93%

Section: Protein Contentsupporting

confidence: 62%

Section: Lipid Contentmentioning

confidence: 63%

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

Turan¹,

İslam²

2018

Journal of the Institute of Science and Technology

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“…There was no significant difference in PC by drying method (p˃0.05). The same result trend was reported by Turan & Oslam (2016) and Kermani et al (2017), who reported that drying methods had no significant effect on PC. However, Matin et al (2013), who reported that the drying methods affect the PC and varied between cultivars.…”

Section: Protein Contentsupporting

confidence: 89%

“…The highest LC value was observed with DM (56.6%), while the lowest value was observed with CG (54.7%). However, Turan & İslam (2016) and Kermani et al (2017) reported that the drying method had no significant effect on LC. These differences could be due to such factors as farming and drying methods or genetic variation.…”

Section: Lipid Contentmentioning

confidence: 99%

Effect of drying methods on long term storage of hazelnut

Turan

Karaosmanoğlu

2019

Food Sci. Technol

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This research was conducted to determine the chemical traits of Drdu Levant hazelnuts that were dried with sun-drying [on concrete ground (CG), grass ground (GG)], or in drying machine (DM) during 24 months of storage (2014)(2015)(2016) at 20-25 °C and 70-90% relative humidity. Drying process continued 39 h for CG and GG, and 23 h for DM. Sun-drying were performed in similar sunshine and environmental conditions. Nut quality traits in protein, lipid, moisture contents, water activity, free fatty acids (FFA), peroxide value (PV), rancimat value (RV), and amount of aflatoxin were investigated during storage. The lowest FFA (0.35%, oleic acid) was recorded for GG, and the lowest PV (0.35 meqD 2 kg -1 ) was recorded for CG. On addition, DM method contained much more RV (3.87 h) than those dried by CG and GG. After 24 months of storage, kernel FFA (0.38%, oleic acid) and RV (3.59 h) were lower than the acceptable limit values after storage (0.40% and 3 h, respectively). On conclusion, in-shell hazelnuts can be stored at an ambient temperature for 24 months without there being any significant changes in chemical traits.Dverall, DM appears to be a promising strategy for hazelnut drying. Practical Application: Determination better drying method and change of chemical traits for period of 24 months storage Turan; Karaosmanoğlu Food Sci. Technol, Campinas, 39(Suppl. 2): 406-412, Dec. 2019 407/412 407

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Thermal and Non-thermal Processing on the Physical and Chemical Properties of Tree Nuts: A Review

Ogundipe,

Usack,

Pegg

et al. 2024

Food Bioprocess Technol

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Effects of intermittent microwave drying on quality characteristics of pistachio nuts

Cited by 20 publications

References 24 publications

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

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

Effect of drying methods on long term storage of hazelnut

Thermal and Non-thermal Processing on the Physical and Chemical Properties of Tree Nuts: A Review

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