Internal and External Color Development Kinetics during Microwave Assisted Fluidized Bed Drying of Hazelnut

Authors
1 Transfer Phenomena Laboratory (TPL), Controlled Release Center, Department of Food Science, Technology and Engineering, Agricultural Campus of the University of Tehran, Karaj, Islamic Republic of Iran.
2 School of Chemical Engineering, Iran University of Science and Technology, Tehran, Islamic Republic of Iran.
Abstract
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, 50 and 60°C) and microwave power levels (0, 450 and 900W). Comparison was made to investigate the effect of drying condition on browning of hazelnut surface and internal cavity. The zero and first order kinetic models were also fitted to whole and cut kernel color parameters. The results showed similar behavior in color parameters of whole and cut kernels. L value and Hue angle decreased with increasing drying time, drying air temperature and microwave power but a, b, ΔE, chroma and browning index increased. L and b values of whole kernels were higher than cut kernels but the a value was lower. Zero-order model was selected as the best model for predicting a, b and ΔE while first order model best described the kinetics of color changes of L, chroma, Hue angle and browning index.

Keywords


1. Alamprese, C., Ratti, S. and Rossi, M. 2009. Effects of Roasting Conditions on Hazelnut Characteristics in a Two-Step Process. J. Food Eng., 95(2): 272-279.
2. Askari, G., Emam-Djomeh, Z. and Mousavi, S. 2013. Heat and Mass Transfer in Apple Cubes in a Microwave-Assisted Fluidized Bed Drier. Food Biopro. Process., 91(3): 207-215.
3. Chutintrasri, B. and Noomhorm, A. 2007. Color Degradation Kinetics of Pineapple Puree During Thermal Processing. LWT-Food Sci. Technol., 40(2): 300-306.
4. Dadali, G., Demirhan, E. and Özbek, B. 2007a. Color Change Kinetics of Spinach Undergoing Microwave Drying. Dry. Technol., 25(10): 1713-1723.
5. Dadalı, G., Kılıç Apar, D. and Özbek, B. 2007b. Color Change Kinetics of Okra Undergoing Microwave Drying. Dry. Technol., 25(5): 925-936.
6. Demir, A. D., Celayeta, J. M. a. F. A., Cronin, K. and Abodayeh, K. 2002. Modelling of the Kinetics of Colour Change in Hazelnuts during Air Roasting. J. Food Eng., 55(4): 283-292.
7. Demirhan, E. and Özbek, B. 2015. Color Change Kinetics of Tea Leaves During Microwave Drying. Int. J. Food Eng., 11(2): 255-263.
8. Gowen, A., Abu-Ghannam, N., Frias, J. and Oliveira, J. 2006. Optimisation of Dehydration and Rehydration Properties of Cooked Chickpeas (Cicer arietinum L.) Undergoing Microwave–Hot Air Combination Drying. Trend. Food Sci. Technol., 17(4): 177-183.
9. Halbrook, W., Fuller, G. and Whitehand, L. 1983. Almond Nutmeat Moisture and Water Activity and Its Influence on Fungal Flora and Seed Composition. J. Food Sci., 48(2): 615-617.
10. Hosseinpour, A., Seifi, E., Javadi, D., Ramezanpour, S. S. and Molnar, T. J. 2013a. Nut and Kernel Characteristics of Twelve Hazelnut Cultivars Grown in Iran. Sci. Hortic., 150: 410-413.
11. Hosseinpour, S., Rafiee, S., Mohtasebi, S. S. and Aghbashlo, M. 2013b. Application of Computer Vision Technique for On-Line Monitoring of Shrimp Color Changes During Drying. J. Food Eng., 115(1): 99-114.
12. Ling, B., Tang, J., Kong, F., Mitcham, E. and Wang, S. 2015. Kinetics of Food Quality Changes During Thermal Processing: A Review. Food Bioprocess. Technol., 8(2): 343-358.
13. Lixia, H., Bo, L. and Shaojin, W. 2015. Kinetics of Color Degradation of Chestnut Kernel During Thermal Treatment and Storage. Int. J. Agric. Biol. Eng., 8(4): 106-115.
14. Lopez, A., Pique, M., Boatella, J., Parcerisa, J., Romero, A., Ferrá, A. and Garcí, J. 1997a. Influence of Drying Conditions on the Hazelnut Quality. I. Lipid Oxidation. Dry. Technol., 15(3-4): 965-977.
15. Lopez, A., Pique, M. T., Boatella, J., Parcerisa, J., Romero, A., Ferra, A. and Garci, J. 1997b. Influence of Drying Conditions on the Hazelnut Quality. Iii. Browning. Dry. Technol., 15(3-4): 989-1002.
16. Mohammadi, A., Rafiee, S., Emam-Djomeh, Z. and Keyhani, A. 2008. Kinetic Models for Colour Changes in Kiwifruit Slices during Hot Air Drying. World J. Agri. Sci., 4(3): 376-383.
17. Moscetti, R., Frangipane, M., Monarca, D., Cecchini, M. and Massantini, R. 2012. Maintaining the Quality of Unripe, Fresh Hazelnuts through Storage under Modified Atmospheres. Postharvest Biol. Tech., 65: 33-38.
18. Nadian, M. H., Rafiee, S., Aghbashlo, M., Hosseinpour, S. and Mohtasebi, S. S. 2015. Continuous Real-Time Monitoring and Neural Network Modeling of Apple Slices Color Changes during Hot Air Drying. Food Biopro. Process., 94: 263-274.
19. Özdemir, M. and Devres, O. 2000a. Analysis of Color Development during Roasting of Hazelnuts Using Response Surface Methodology. J. Food Eng., 45(1): 17-24.
20. Özdemir, M. and Devres, O. 2000b. Kinetics of Color Changes of Hazelnuts during Roasting. J. Food Eng., 44(1): 31-38.
21. Özdemir, M. and Devres, Y. O. 1999. The Thin Layer Drying Characteristics of Hazelnuts during Roasting. J. Food Eng., 42(4): 225-233.
22. Özdemir, M., Seyhan, F. G., Bakan, A. K., I̊Lter, S., Özay, G. and Devres, O. 2001. Analysis of Internal Browning of Roasted Hazelnuts. Food Chem., 73(2): 191-196.
23. Pathare, P., Opara, U. and Al-Said, F. -J. 2013. Colour Measurement and Analysis in Fresh and Processed Foods: A Review. Food Bioprocess. Technol., 6(1): 36-60.
24. Richardson, D. and Ebrahem, K. 1996. Hazelnut Kernel Quality as Affected by Roasting Temperatures and Duration. IV International Symposium on Hazelnut 445, PP. 301-304.
25. Saxena, A., Maity, T., Raju, P. and Bawa, A. 2012. Degradation Kinetics of Colour and Total Carotenoids in Jackfruit (Artocarpus heterophyllus) Bulb Slices during Hot Air Drying. Food Bioprocess Technol., 5(2): 672-679.
26. Şimşek, A. 2007. The Use of 3d-Nonlinear Regression Analysis in Mathematics Modeling of Colour Change in Roasted Hazelnuts. J. Food Eng., 78(4): 1361-1370.
27. Taghadomi-Saberi, S., Omid, M., Emam-Djomeh, Z. and Faraji-Mahyari, K. 2015. Determination of Cherry Color Parameters During Ripening by Artificial Neural Network Assisted Image Processing Technique. J. Agr. Sci. Tech., 17(3): 589-600.
28. Uysal, N., Sumnu, G. and Sahin, S. 2009. Optimization of Microwave–Infrared Roasting of Hazelnut. J. Food Eng., 90(2): 255-261.
29. Wall, M. M. and Gentry, T. S. 2007. Carbohydrate Composition and Color Development During Drying and Roasting of Macadamia Nuts (Macadamia integrifolia). LWT-Food Sci. Technol., 40(4): 587-593.