A COMPARATIVE STUDY BETWEEN FRESH AND DRIED WALNUT BASED ON INDUSTRIAL PROCESSING
THE JOURNAL OF FOOD, cilt.48, sa.6, ss.1132-1142, 2023 (TRDizin)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 48 Sayı: 6
- Basım Tarihi: 2023
- Doi Numarası: 10.15237/gida.gd23091
- Dergi Adı: THE JOURNAL OF FOOD
- Derginin Tarandığı İndeksler: TR DİZİN (ULAKBİM)
- Sayfa Sayıları: ss.1132-1142
- Bursa Uludağ Üniversitesi Adresli: Evet
Özet
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.