microwave assisted fluidized bed drying is a novel drying technique which reduces drying time and yields higher quality products. in this study the effect of this method on color changes of whole and cut hazelnut kernels was investigated. the parameters of color and resulting total color change, chroma, hue angle and browning index were also calculated during drying in three temperatures (40, 5...

Kernel size is the main hazelnut quality parameter for consumption market. However, industrial purposes are destination cultivars. This work aims to identify aptitude relationships kernel size, and qualitative nut traits eligible enhance hazelnut’s commercial value. The of cv “Negret” “Pauetet” were assessed via in-shell shelled sizes two years. In-shell hazelnuts tested weight, shape, percent ...

Abstract One of the most important components in spreads is fat phase. The characteristics used determine quality factors products such as viscosity, texture, colour, shelf life, etc. In these kinds products, commonly palm fat, however, recent years it has had a bad press due to its negative environmental impact and health concerns. Therefore, aim our research was develop oil free hazelnut spre...