Optimization of roasting conditions of hazelnuts in microwave assisted ovens

Download
2009
Uysal, Nalan
The main objective of this study was to optimize the roasting conditions of hazelnuts in microwave-infrared and microwave-convective heating combination ovens by using response surface methodology. It was also aimed to construct regression models for the prediction of quality parameters of hazelnuts as a function of processing conditions. The independent variables were microwave power (10, 30, 50, 70 and 90%), upper-lower infrared power (10, 30, 50, 70 and 90%) and roasting time (2, 3, 4, 5 and 6 min) for microwave-infrared combination roasting. Microwave power (70, 140 and 210W), air temperature (90, 150 and 210°C) and roasting time (5, 15 and 25 min) were the independent variables of microwave-convective heating combination oven. As control, hazelnuts roasted in conventional oven at 150°C for 20 min were used. The quality parameters were L* value, a* value, fracture force and moisture content of the hazelnuts for both microwave assisted ovens. The optimum roasting conditions of microwave-infrared combination oven were determined as 2.5 min of roasting time at 613.8W microwave power, 1800W upper infrared power, and 300W lower infrared power. Hazelnuts roasted at the optimum condition had comparable quality with the conventionally roasted ones. When micro- wave infrared combination oven was used, conventional roasting time of hazelnuts was reduced by 87.5%. Optimum roasting conditions of microwave-convective heating combination oven were 140 W microwave power, 150°C air temperature and 20 min roasting time. High regression coefficients were calculated between the experimental data and predicted values showing that RSM is capable in predicting quality parameters of hazelnuts during microwave assisted roasting.

Suggestions

Optimization of microwave-halogen lamp baking of bread
Demirekler, Pınar; Şümnü, Servet Gülüm; Department of Food Engineering (2004)
The main objective of this study was to optimize the processing conditions of breads baked in halogen lamp-microwave combination oven by using response surface methodology. It was also aimed to construct neural network models for the prediction of quality parameters of bread as a function of processing conditions. Different baking time and power combinations were used in order to find the optimum baking conditions of bread in halogen lamp-microwave combination oven. The independent variables were the baking...
Optimization of microwave- infrared roasting of hazelnut
Uysal, Nalan; Şümnü, Servet Gülüm; Şahin, Serpil (Elsevier BV, 2009-01-01)
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 ha...
Optimization of bread baking in a halogen lamp-microwave combination oven by response surface methodology
Demirekler, P; Şümnü, Servet Gülüm; Şahin, Serpil (Springer Science and Business Media LLC, 2004-09-01)
The main objective of this study was to optimize the baking conditions of bread in a halogen lamp-microwave combination oven. Independent variables were the baking time (4, 4.5, 5, 5.5, and 6 min), the power of the microwaves (20, 30, 40, 50, and 60%), and the power of the upper and lower halogen lamps (40, 50, 60, 70, and 80%). The quality parameters measured were the weight loss, the color, the specific volume, the porosity, and the texture profile of the breads. For the optimization, the response surface...
Optimization of halogen lamp-microwave combination baking of cakes: a response surface methodology study
Sevimli, KM; Şümnü, Servet Gülüm; Şahin, Serpil (Springer Science and Business Media LLC, 2005-07-01)
The main objective of this study was to optimize processing conditions during halogen lamp-microwave combination baking of cake by using response surface methodology. The independent variables were the power of the upper halogen lamp (50, 60, and 70%), the power of the lower halogen lamp (50, 60, and 70%), the power of the microwaves (30, 40, and 50%), and the baking time (4, 5, and 6 min). Weight loss, specific volume, color, and the texture profile of the cakes were determined. The upper halogen lamp powe...
Usage of enzymes in a novel baking process
Keskin, SO; Şümnü, Servet Gülüm; Şahin, Serpil (Wiley, 2004-04-01)
In this study, the effects of different enzymes (a-amylase, xylanase, lipase, protease) on quality of breads baked in different ovens (microwave, halogen lamp-microwave combination and conventional oven) were investigated. It was also aimed to reduce the quality problems of breads baked in microwave ovens with the usage of enzymes. As a control, bread dough containing no enzyme was used. Specific volume, firmness and color of the breads were measured as quality parameters. All of the enzymes were found to b...
Citation Formats
N. Uysal, “Optimization of roasting conditions of hazelnuts in microwave assisted ovens,” M.S. - Master of Science, Middle East Technical University, 2009.