文章基本信息

标题：Effect of Artificial Drying Air Temperature on Stability of the Major Turkish Hazelnut Variety, Tombul
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作者：Murat Özdemir ; Mustafa Yıldız ; S. Türcan Gürcan 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2002
卷号：27
期号：1
出版社：Association of Food Technology, Turkey
摘要：To investigate the effect of artificial drying on the stability of the major Turkish hazelnut variety, Tombul and to determine the optimum drying air temperature, hazelnuts were dried at 35°C, 40°C, 45°C and 50°C. Changes in fat content, fatty acid composition, free fatty acid content, iodine value, degree of unsaturation and rancimant value were investigated. Oil content, linoleic acid (C_18:2), Palmitic acid (C_16:0) and stearic acid (C_18:0) content were not significantly effected by the drying air temperatures. Oleic acid (C_18;1) content significantly differed between dried samples and undried samples, but not between dried samples. Relative proportion of the linoleic acid, palmitic acid and stearic acid decreased, but that of oleic acid increased as the drying air temperature increased. FFA content was not significantly affected at drying air temperatures of 35°C and 40°C. Rancimant value was highest in the undried samples, followed by the sample dried at 35°C. Rancimat value did not differ between 40°C and 45°C. The results pointed out that drying air temperature below 45°C is necessary not to disturb stability of the major Turkish hazelnut variety, Tombul.