Selected Drying Conditions and Storage Period and Quality of Walnut Selections

Koyuncu, Mehmet Ali; Koyuncu, F.; Bakır, Niyazi Onur

doi:10.1111/j.1745-4549.2003.tb00504.x

Cited by 15 publications

(8 citation statements)

References 9 publications

(3 reference statements)

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“…The highest MC was recorded at 12. months (5.57 %) in the DM, while the lowest value was recorded at 18. months (3.21 %) in the CG. Similar results were obtained in other studies and the moisture value decreased during storage (Koyuncu et al, 2003;Koc Güler et al, 2017). In another study, however, MC increased in hazelnuts maintained at ambient conditions for twelve months (Ghirardello et al, 2013).…”

Section: Moisture Contentsupporting

confidence: 90%

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: Moisture Contentsupporting

confidence: 90%

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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“…Olsen et al (1998) reported that as the hull and kernel mature simultaneously, the kernel was light colored. Similarly, Koyuncu et al (2003) stated that kernels which mature early in a warm climate and stay for a longer time in the hull darkened resulting from absorption of some acidic materials from the hull. In this study, because harvesting time coincided with formation of kernels for all cultivars in Cameli, the kernels displayed good quality (light colored).…”

Section: Results and Discussion The Effect Of Altitude On Fruit Qualitymentioning

confidence: 99%

“…Nuts harvested in the 2002 season were dried to approximately 10.5% w.b. in a drying room having an air conditioner system operating at the temperature of 30 ± 1C and relative humidity of 50% (Koyuncu et al 2003). The moisture contents of the shells (taken from 10 nuts of each cultivar) were determined using an oven set at 105 ± 1C for 24 h (three replicates).…”

Section: Methodsmentioning

confidence: 99%

THE EFFECTS OF ALTITUDE ON FRUIT QUALITY AND COMPRESSION LOAD FOR CRACKING OF WALNUTS (Juglans regia L.)

Koyuncu¹,

Eki̇nci̇²,

Gün³

2004

Journal of Food Quality

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Nuts of walnut ( Juglans regia L.), cultivated in the district of Denizli (altitude of 300 m) and Cameli (altitude, 1200 m) in the Aegean region of Turkey, were used to determine the effects of altitude on fruit quality and the force and energy required to crack the nuts. The varieties used were Bilecik, Sebin, Yalova-1, Yalova-3 and Yalova-4. For all cultivars, walnut trees grown at the higher altitude produced small size nuts with thick shells. Based on the average for all cultivars, kernel removal quality decreased with high altitude. The nuts obtained from the high-altitude location were lighter-colored and required more force to fracture the nuts than those harvested at the low altitude. The amount of energy required to crack the nuts was higher for the nuts grown at the low-altitude location except for the cultivar, Sebin.

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“…It has been demonstrated that drying process can highly preserve the quality of walnut kernels during prolonged storage by improving the bleaching efficiency and stabilizing the product mass (Koyuncu et al . ). Meanwhile, it is necessary to have knowledge on the thermal properties of the walnut kernels, including specific heat, thermal conductivity and thermal diffusivity, in order to effectively develop the processes and equipment needed in the drying and other thermal processes of the product.…”

Section: Introductionmentioning

confidence: 97%

Modeling of Thermal Properties of Persian Walnut Kernel as a Function of Moisture Content and Temperature Using Response Surface Methodology

Mamani

2015

Journal of Food Processing and Preservation

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Response surface methodology-central composite rotatable design was used to model and optimize the effect of moisture content (5.86-34.14% dry basis [d.b.]) and temperature (18.79-61.21C) on the thermal properties of walnut kernels, including specific heat, thermal conductivity and thermal diffusivity. A secondorder polynomial model was adequately fitted for each response parameter using multiple linear regression analysis (R 2 = 0.973-0.988). The linear function of moisture content in all reduced models had the most significant effect (P < 0.0001). The values of thermal parameters increased with enhancing moisture content within the studied temperature range. The optimum levels of moisture (14.03% d.b.) and temperature (25.86C) as independent variables lead to the target value for the specific heat (2.5 kJ/kg·C), thermal conductivity (0.11 W/m·C) and thermal diffusivity (1.28 × 10 −7 m 2 /s). A close agreement between experimental and predicted data under optimal conditions of thermal parameters was found. PRACTICAL APPLICATIONSKnowledge of the thermal characteristics of agricultural and food products support sizing the thermal equipment and understanding the food transformation. Designing the process heating systems by modeling the main thermal parameters will successfully provide an opportunity for the food industry to produce a dried product with high quality. As there is no available information about the optimization of thermal properties of Persian walnut kernels, the current study employed response surface methodology as a powerful tool for modeling the possible relationship between the different thermal parameters and environmental conditions in this strategic and nutritive crop.

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Selected Drying Conditions and Storage Period and Quality of Walnut Selections

Cited by 15 publications

References 9 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

THE EFFECTS OF ALTITUDE ON FRUIT QUALITY AND COMPRESSION LOAD FOR CRACKING OF WALNUTS (Juglans regia L.)

Modeling of Thermal Properties of Persian Walnut Kernel as a Function of Moisture Content and Temperature Using Response Surface Methodology

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