Optimization of microwave- infrared roasting of hazelnut

Date

2009-01-01

Author

Uysal, Nalan
Şümnü, Servet Gülüm
Şahin, Serpil

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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.

Subject Keywords

Food Science

URI

https://hdl.handle.net/11511/38737

Journal

JOURNAL OF FOOD ENGINEERING

DOI

https://doi.org/10.1016/j.jfoodeng.2008.06.029

Collections

Department of Food Engineering, Article

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Citation Formats

N. Uysal, S. G. Şümnü, and S. Şahin, “Optimization of microwave- infrared roasting of hazelnut,” JOURNAL OF FOOD ENGINEERING, pp. 255–261, 2009, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/38737.