ENDÜSTRİYEL İŞLEME ESASLI TAZE VE KURU CEVİZİN KARŞILAŞTIRILMASI

Year 2023, , 1132 - 1142, 15.12.2023

Onur Taşkın , Zhongli Pan

https://doi.org/10.15237/gida.GD23091

Abstract

Endüstride cevizin hasat sonrası işlemleri tüketim öncesinde ön hazırlık niteliğindedir. Bu çalışmada taze ve kurutulmuş ceviz örneklerinin boyutları, tane yoğunluğu, kritik hızı, sürtünme katsayısı, rengi, yağ kalitesi, protein içeriği, su geçirgenlik yolu ve mikroyapı değişimleri araştırılmıştır. Sonuçlar taze ceviz örneklerinin tüm fiziksel ve aerodinamik özelliklerinin (sürtünme katsayısı hariç) kuru cevizlere göre daha yüksek değerde olduğunu göstermiştir. Toplam renk farkı 6.3 olarak hesaplanmıştır. Ancak yağ kalitesi ve protein içeriği açısından örnekler arasında anlamlı bir fark saptanmamıştır (p<0.05). Taramalı elektron mikroskopu görüntüleri karşılaştırıldığında, hem taze hem de kurutulmuş ceviz yüzeyinin pürüzsüz bir yapıya sahip olduğu ve belirgin gözenekli bir yapıya sahip olmadığı görülmüştür. Sonuç olarak, endüstriyel kurutma yönteminin dış yapıyı etkilerken içyapıyı etkilemediği tespit edilmiştir.

Keywords

Boyut, renk, yağ, kalite

Project Number

1059B192000976

A COMPARATIVE STUDY BETWEEN FRESH AND DRIED WALNUT BASED ON INDUSTRIAL PROCESSING

Abstract

Post-harvest processes of walnuts in the industry are preliminary before consumption. In this study, the dimensions, nut density, terminal velocity, drag coefficient, color, oil quality, protein content, water permeation pathway, and microstructure variation of the fresh and dried walnut samples were researched. The results indicated that every physical and aerodynamic property of fresh samples (except drag coefficient) was a higher value than dried walnuts. In terms of total color difference, the difference was calculated as 6.3. However, no significant (p<0.05) difference was determined between samples in AV, PV, and protein content. By comparison of scanning electron microscopy images, both fresh and dried walnut kernels of the surface had a smooth surface and no apparent porous structure. In conclusion, it was determined that the industrial drying method did not affect the internal structure while affecting the external structure.

Keywords

dimensions, color, oil, quality

Supporting Institution

TÜBİTAK-2219 Yurt Dışı Doktora Sonrası Araştırma Burs Programı

Project Number

1059B192000976

Thanks

We (Onur TASKIN and Zhongli PAN) thank TUBITAK for funding the project.

References

• Altuntas, E., Erkol, M. (2009). The effect of moisture content on colour characteristics of walnuts. International Journal of Food Engineering, 5(2):1-9.
• Altuntas, E., Özkan, Y. (2008). Physical and mechanical properties of some walnut (Juglans regia L.) cultivars. International Journal of Food Engineering, 4(4):1-14.
• Bremmer, J. M. (1965). American Society of Agronomy. Madison, WI.
• Çelik, F., Cimrin, K. M., Kazankaya, A. (2011). Tavas (Denizli) yöresinden selekte edilen ceviz (Juglans regia L.) genotiplerinin bazı fiziksel ve kimyasal özellikleri, Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi, 21(1):42-48.
• Chen, C., Venkitasamy, C., Zhang, W., Deng, L., Meng, X., Pan, Z. (2020b). Effect of step-down temperature drying on energy consumption and product quality of walnuts, Journal of Food Engineering, 110105.
• Chen, C., Venkitasamy, C., Zhang, W., Khir, R., Upadhyaya, S., Pan, Z. (2020c). Effective moisture diffusivity and drying simulation of walnuts under hot air, International Journal of Heat and Mass Transfer, 150:119283.
• Chen, C., Weipeng, Z., Venkitasamy, C., Khir, R., McHugh, T., Pan, Z. (2020a). Walnut structure and its influence on the hydration and drying characteristics, Drying Technology, 38(8): 975-986.
• Ercisli, S., Mazhar, K. A. R. A., Ozturk, I., Sayinci, B., Kalkan, F. (2011). Comparison of some physico-mechanical nut and kernel properties of two walnut (Juglans regia L.) cultivars. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 39(2):227-231.
• FAO (2023). Food and agriculture data. https://www.fao.org/faostat/en/#home (Accessed: 16 June 2023). Han, Y., Zheng, Y., Li, S., Mo, R., Long, X., Liu, Y. (2019). Effects of drying process with different temperature on the nutritional qualities of walnut (Juglans regia L.). Food Science and Technology Research, 25(2):167-177.
• Khir, R., Pan, Z. (2019). Walnuts. Integrated Processing Technologies for Food and Agricultural By-Products, 391-411.
• Khir, R., Pan, Z., Atungulu, G. G., Thompson, J. F. (2014). Characterization of physical and aerodynamic properties of walnuts. Transactions of the ASABE, 57(1):53-61.
• Khir, R., Pan, Z., Atungulu, G. G., Thompson, J. F., Shao, D. (2013). Size and moisture distribution characteristics of walnuts and their components. Food and Bioprocess Technology, 6:771-782.
• Martinez, M. L., Labuckas, D. O., Lamarque, A. L., Maestri, D. M. (2010). Walnut (Juglans regia L.): genetic resources, chemistry, by‐products. Journal of the Science of Food and Agriculture, 90(12):1959-1967.
• Mao, Y., Wang, S. (2021). Simultaneous hot-air assisted radio frequency drying and disinfestation for in-shell walnuts using a two-stage strategy. LWT, 151:112134.
• McArthur, B. M., Mattes, R. D. (2020). Energy extraction from nuts: walnuts, almonds and pistachios. British Journal of Nutrition, 123(4):361-371.
• Pakrah, S., Rahemi, M., Haghjooyan, R., Nabipour, A., Kakavand, F., Zahedzadeh, F., Vahdati, K. (2022). Comparing physical and biochemical properties of dried and fresh kernels of persian walnut. Erwerbs-Obstbau, 64(3):455-462.
• Pakrah, S., Rahemi, M., Nabipour, A., Zahedzadeh, F., Kakavand, F., Vahdati, K. (2021). Sensory and nutritional attributes of Persian walnut kernel influenced by maturity stage, drying method, and cultivar. Journal of Food Processing and Preservation, 45(6):e15513.
• Taj, F., Khan, S. A., Dar, A. H., Manzoor, N., Kumar, N., Dwivedi, M., Singh, A., Kumar, M. (2023). Refractance window drying of walnut kernel (Juglans regia L.). Discover Food, 3(1), 1.
• Wang, P., Zhong, L., Yang, H., Zhu, F., Hou, X., Wu, C., Cheng, Y. (2022). Comparative analysis of antioxidant activities between dried and fresh walnut kernels by metabolomic approaches. LWT, 155:112875.
• Zhou, X., Gao, H., Mitcham, E. J., Wang, S. (2018). Comparative analyses of three dehydration methods on drying characteristics and oil quality of in-shell walnuts. Drying Technology, 36(4):77-490.