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

Taşkın O., Pan Z.

THE JOURNAL OF FOOD, cilt.48, sa.6, ss.1132-1142, 2023 (Hakemli Dergi)

  • 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.