Effect of Processing Temperature on Storage Quality of In-Shell Hazelnut

نویسندگان
Yousefi , Z. ID 1
Rezaeigolestani , M.R. ID 2
Javadzade Moghtader , G. ID 3

1 Agricultural Engineering Research Group, Guilan Agricultural and Natural Resources Research and Education Center (AREEO), Rasht, Iran

2 Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran

3 Guilan Agricultural Industries Management, Government Staff, Guilan, Iran

doi
10.18502/jfqhc.8.1.5459
چکیده

Background: Drying is the one of the oldest methods for increasing the shelf life of food products. The objective of the present study was evaluation of effect of different drying temperatures on drying time and storage quality parameters of in-shell hazelnut. Methods: Hazelnuts were dried as a thin layer at three ...

کلیدواژه‌ها
Corylus, Hot Temperature, Food, Preserved, Food Quality, Food Analysis