Experimental investigation of the relationship between the core temperature of hazelnuts and ambient conditions in the drying process

Hazelnut, which is one of the major export products in Turkey, can be generally evaluated and preserved dried form. There are difficulties encountered keeping its internal temperature humidity constant at desired values because it commonly exposed to solar energy outdoor environment. Especially due rainy variable weather conditions, possible decay decompose inner hazelnut without full drying. Because improper drying, hazelnuts known lose their nutritional value. In this study, attitude was observed different ambient conditions drying temperatures processes performed under laboratory conditions. For purpose, insulated booths for experimental setup were created air circulation provided forced convection by fans. Approximately equal sized placed cabin. The main properties before after conditioning recorded each experiment. temperature, surface mass loss together. Drying attitudes types (round, pointed long). optimum determined during process. times 25-50 0C with 60% relative 3 m/s rate. It has been understood that speed high or low causes uncontrolled insufficient applied depending on storage properties.