M.R. Rezaeigolestani
Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
[ 1 ] - Effect of Processing Temperature on Storage Quality of In-Shell Hazelnut
Background: Drying is the one of the oldest methods for increasing the shelf life of food products. The objective of the present study was evaluation of effect of different drying temperatures on drying time and storage quality parameters of in-shell hazelnut. Methods: Hazelnuts were dried as a thin layer at three temperatures (40, 50, and 60 °C). The time required for drying and quality param...
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