Abstract
This study was designed to examine impact of storage conditions on hazelnut quality and to develop a quick method for testing hazelnut moisture. The change of sample mass and water content were assessed by convection drying method and by means of a moisture analyzer—IR radiation. The samples were tested as: nuts, nut kernels, crumbled nut kernels, husk of nuts. They were stored in closed and open packages at 45% and 80% humidity and at constant temperature (23 °C). It has been observed that at the humidity of 45%, the hermetic packaging reduced hazelnut mass loss by 18%, and the hazelnut husk caused reduction of mass loss of the kernel by 5.5%. It was found that the best storage effects were obtained at a relative air humidity of 80% (i.e. change in hazelnut weight 2.18%, kernels 0.78%, shell 1.4%). At this moisture content, in comparison with the moisture content equal to 45%, a lower loss of hazelnut weight by 4.65%, kernel weight by 10.79%, shell weight by more than two times was found when the samples were stored without packaging. Water desorption from hazelnut stored under these conditions was reduced to 0.4% for packaged kernels and to 3% for unpackaged product. Determining the water content by the IR radiation method, compared to the standard method, took much less time, it took about 1 h. 5 min (approx. 6 times faster) with a measurement accuracy of 0.26%. Therefore this paper proves that the described method positively influences time restrictions especially when the duration of water content analysis is a key determinant. According to the authors, it can be implemented in both laboratory and industrial tests, saving time and acting immediately when the technological process requires support.
Highlights
Water is an ingredient that has a significant influence on the quality of food products (Adegbola et al 2019; Kaya et al 2011)
In comparison with the moisture content equal to 45%, a lower loss of hazelnut weight by 4.65%, kernel weight by 10.79%, shell weight by more than two times was found when the samples were stored without packaging
This paper presents possibility of use of validated method intended for a particular product, in other words it shows how to monitor product quality both fast and precisely
Summary
Water is an ingredient that has a significant influence on the quality of food products (Adegbola et al 2019; Kaya et al 2011). Information on real water content value is required at the stage of production, during an inter-operational control and in the course of final product assessment. Either lack of such information, or incorrect method testing water content in a product, may result with lower finished product quality, unintentionally short shelf-life of the product, and production loss. This concerns each product, hazelnuts, which due to their pro-health properties are an important element of human feed chain. The main problems are mould infections, mycotoxin contaminations, Int J Syst Assur Eng Manag (Campbell et al 2003; Navaro 2006), and too excessive amount of water in product
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