Determination of optimum hazelnut roasting conditions

Date

2001-03-01

Author

Saklar, S
Katnas, S
Ungan, S

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

141
views

0
downloads

The objective of this study was to test the hypothesis that the roasting conditions used for hazelnuts, such as the air temperature, air velocity and roasting time (independent variables), could be optimized by using Response Surface Methodology. Effects of independent variables on sensory and physical characteristics were determined. A consumer test was used to determine the acceptable samples. Very dark and very light roasted samples, corresponding to 165 degreesC, 3 m/s, 25 min and 125 degreesC, 1 m/s, 15 min process conditions, respectively, were unacceptable. Superimposed contour plots were used to determine the values of independent variables and these showed the process conditions where all product characteristics were acceptable to consumers. At low velocity (0.3 m/s), acceptable products were produced at about 165-179 degreesC for 20-25 min. When air velocity increased, air temperature shifted to lower temperatures. Samples roasted at 145 degreesC, 2 m/s, 28 min, 165 degreesC, 1 m/s, 25 min and 145 degreesC, 3.7 m/s, 20 min produced the most acceptable products. The sample roasted at 165 degreesC, 1 m/s, 25 min required the least air velocity and was the most economical in terms of energy consumed among the samples rated most acceptable by consumers.

Subject Keywords

Consumer acceptability, Hazelnut, Response surface methodology, Roasting

URI

https://hdl.handle.net/11511/66859

Journal

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

DOI

https://doi.org/10.1046/j.1365-2621.2001.00457.x

Collections

Department of Food Engineering, Article

Suggestions

OpenMETU
Core

Optimization of roasting conditions of hazelnuts in microwave assisted ovens Uysal, Nalan; Şümnü, Servet Gülüm; Department of Food Engineering (2009) 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 m...
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 Processing Conditions During Halogen Lamp-Microwave Baking of Cakes Sevimli, Kadriye Melike; Şümnü, Servet Gülüm; Department of Food Engineering (2004) The main objective of this study was to optimize processing conditions during halogen lamp-microwave combination baking of cake by using Response Surface Methodology. It was also aimed to compare quality of products baked in microwave-halogen lamp combination oven, halogen lamp oven, microwave oven and conventional oven. In the first part of the study, as independent variables, baking time for conventional oven; microwave power and baking time for microwave oven; halogen lamp power and baking time for halog...
Modelling of dropwise condensation on a cylindrical surface including the sweeping effect Özler, Talip Emrah; Yamalı, Cemil; Department of Mechanical Engineering (2007) The purpose of this study was to analyze the dropwise condensation on a cylindrical surface including the sweeping effect theoretically. For this purpose, first the problem of the equilibrium shape and departure size of drops on the outer surface of a cylinder was formulated. The equations of the surface of the drop were obtained by minimizing (for a given volume) the total energy of the drop which consists of surface and gravitational energy by using the techniques of variational calculus. The departure si...
Investigation on replication of microfluidic channels by hot embossing Yıldırım, Ender; Arıkan, Mehmet Ali Sahir (2017-01-01) In this study, effects of embossing temperature, time, and force on production of a microfluidic device were investigated. Polymethyl methacrylate (PMMA) substrates were hot embossed by using a micromilled aluminum mold. The process parameters were altered to observe the variation of replication rate in width and depth as well as symmetry of the replicated microfluidic channels. Analysis of variance (ANOVA) on the experimental results indicated that embossing temperature was the most important process param...

Citation Formats

S. Saklar, S. Katnas, and S. Ungan, “Determination of optimum hazelnut roasting conditions,” INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, pp. 271–281, 2001, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/66859.