醇提法制备榛仁浓缩蛋白的工艺

以榛仁粕为原料,用乙醇浸出法生产榛仁浓缩蛋白。研究了乙醇体积分数、浸提温度、浸提时间、固液比、浸提次数等因素对榛仁浓缩蛋白中蛋白质量分数的影响。通过正交试验,确定了醇法制备榛仁浓缩蛋白的最佳工艺条件为:乙醇体积分数65%、固液比1∶9、浸提温度55℃、浸提4次(30min/次)。由该条件制备的榛仁浓缩蛋白中粗蛋白质量分数为81.73%,其色浅味淡,无溶剂残留。     

Effect of high‐pressure processing on immunoreactivity,microbial and physicochemical properties of hazelnut milk

This study investigated the effects of high‐pressure processing (HPP) and thermal processing (TP) on the overall quality attributes of hazelnut milk. HPP achieved the same microbial safety as TP, and the pH, °Brix and sugar contents were maintained at the levels of fresh hazelnut milk. Although HPP caused colour changes, the ?E was smaller than that of the TP sample. Increasing pressure significantly decreased the immunoreactivity of the hazelnut milk by 70%, while simultaneously reducing the levels of essential and non‐essential amino acids and chemical score (CS) and the essential amino acid index (EAAI) values. However, neither HPP nor TP significantly affected the fatty acid composition of hazelnut milk. HPP retained higher total phenolic and flavonoid levels of the hazelnut milk, with a better antioxidant capacity than TP samples. Thus, the HPP maintained microbial safety during cold storage, and physicochemical properties of the treated hazelnut milk were not significantly different from those of the fresh hazelnut milk.     

Detecting vegetable oil adulteration in hazelnut paste (Corylus avellana L.)

The possibilities of detecting hazelnut paste adulterated with refined and non-refined vegetable oils have been studied. Research was focussed mainly on peanut, high oleic-acid sunflower, corn and soybean oils which have a similar composition to hazelnut oil. The analytical procedures to detect fatty acid (FA), triacylglycerol (TAG) and tocopherol profiles as indicators of adulteration were determined. The better indicators experimentally determined were seven FA (palmitic, stearic, linoleic, linolenic, arachidonic, behenic and lignoceric acids) and different TAG with three unsaturated FA (the code letters used for FA are: P = C_16:0; S = C_18:0; O = C_18:1; L = C_18:2;; L_n = C_18:3) (LLL_n, LLL and OOO), two unsaturated FA (POL, PLL and SOO), and one unsaturated FA (PPL). As expected, when refined vegetable oils were added to hazelnut paste, the increment of stigmasta-3,5-diene allowed detection at levels of 2% oil added. Limits of detection were measured using standard and adulterated hazelnut with different amounts of non-refined vegetable oils added (5%, 10%, 20% and 30%). The distribution of tocopherols and tocotrienols is highly useful, except in the case of added sunflower oil. The differences between the experimental and theoretical values of the TAG with equivalent carbon number (ΔECN) of 42 does not improve the detection limit of hazelnut paste adulterated with peanut or sunflower oils. Similarly, tocopherols usually added to refined vegetable oils as an antioxidant were also determined.     

Processing of urea‐formaldehyde‐based particleboard from hazelnut shell and improvement of its fire and water resistance

The purpose of this study was to manufacture urea‐formaldehyde‐based particleboard from hazelnut shell and eliminate its disadvantages such as flammability, water absorption, swelling thickness by using fly ash and phenol‐formaldehyde. Synthesized urea‐formaldehyde and grained hazelnut shells were blended at different ratios ranging from 0.8 to 3.2 hazelnut shell/urea‐formaldehyde and dried at 70°C in an oven until constant weight was reached. In addition, other parameters affecting polymer composite particleboard from hazelnut shell and urea‐formaldehyde were investigated to be the amount of fly ash, amount of phenol formaldehyde and the effects of these parameters on bending stress, limit oxygen index, water absorption capacity and swelling in the thickness. The optimization results showed that the maximum bending strength was 4.1N/mm², at urea‐formaldehyde ratio of 1.0, reaction temperature of 70°C, reaction time of 25 min, hazelnut shell/urea‐formaldehyde resin of 2.4 and mean particle size of 0.1 mm. Although the limited oxygen index and smoke density of composite particleboard without fly ash has 22.3 and 1.62, with fly ash of 16% (w/w) according to the filler has 38.2 and 1.47, respectively. Water absorption and increase in the swelling thickness exponentially decreased with increasing phenol formaldehyde. Copyright © 2009 John Wiley & Sons, Ltd.     

Determination of optimum hazelnut roasting conditions

The objective of this study was to test the hypothesis that the roasting conditions used for hazelnuts, such as the air temperature, air velocity and roasting time (independent variables), could be optimized by using Response Surface Methodology. Effects of independent variables on sensory and physical characteristics were determined. A consumer test was used to determine the acceptable samples. Very dark and very light roasted samples, corresponding to 165 °C, 3 m/s, 25 min and 125 °C, 1 m/s, 15 min process conditions, respectively, were unacceptable. Superimposed contour plots were used to determine the values of independent variables and these showed the process conditions where all product characteristics were acceptable to consumers. At low velocity (0.3 m/s), acceptable products were produced at about 165–179 °C for 20–25 min. When air velocity increased, air temperature shifted to lower temperatures. Samples roasted at 145 °C, 2 m/s, 28 min, 165 °C, 1 m/s, 25 min and 145 °C, 3.7 m/s, 20 min produced the most acceptable products. The sample roasted at 165 °C, 1 m/s, 25 min required the least air velocity and was the most economical in terms of energy consumed among the samples rated most acceptable by consumers.     

DRYING CHARACTERISTICS OF THE HAZELNUT

Abstract

Equilibrium moisture content isotherms for Spanish hazelnut (Corylus avellana L.) at different temperatures (30°C-80°C) were determined using static gravimetric method. Thin layer drying experiments were done with forced air circulation and were conducted with different operating conditions to determine the drying characteristics of hazelnuts. The effect of air temperature (30°C-70°C), air velocity (0.5 m/s - 2 m/s) and drying bed loading density (50 kg/m² - 150 kg/m²) on drying of unshelled and shelled hazelnuts was studied. Six mathematical models were used to fit the experimental equilibrium moisture content data, from which the G.A.B. model was found to give the best fit. Diffusion coefficients were determined by fitting experimental thin-layer drying curves to the Fick's diffusion model. Variation of the effective diffusion coefficient with temperature was of the Arrhenius type. The Page equation was found to describe adequately the thin layer drying of hazelnut. Page equation drying parameters k and n were correlated with air temperature and relative humidity.     

Fixed-Bed Pyrolysis of Hazelnut (Corylus Avellana L.) Bagasse: Influence of Pyrolysis Parameters on Product Yields

Fixed-bed slow pyrolysis experiments have been conducted on a sample of hazelnut bagasse to determine particularly the effects of pyrolysis temperature, heating rate, particle size and sweep gas flow rate on the pyrolysis product yields. The temperature of pyrolysis, heating rate, particle size and sweep gas flow rate were varied in the ranges 350–550° C, 10 and 50° C/min, 0.224–1.800 mm and 50–200 cm³/min, respectively. Under the various pyrolysis conditions applied in the experimental studies, the obtained char, liquid, and gas yield values ranged between 26 and 35 wt%, 23 and 34.40 wt%, and 25 and 32 wt%, respectively. The maximum biooil yield of 34.40% was obtained at the final pyrolysis temperature of 500°C, with a heating rate of 10° C/min, particle size range of 0.425–0.600 mm and a sweep gas flow rate of 150 cm³/min.     

Detection of the adulteration of olive oils by solid phase microextraction and multidimensional gas chromatography

The presence or absence of filbertone in 21 admixtures of olive oil with virgin and refined hazelnut oils obtained using various processing techniques from different varieties and geographical origins was evaluated by solid phase microextraction and multidimensional gas chromatography (SPME–MDGC). The obtained results showed that the sensitivity achievable with the proposed procedure was enough to detect filbertone and, hence, to establish the adulteration of olive oil of different varieties with virgin hazelnut oils in percentages of up to 7%. The very low concentrations in which filbertone occurs in some refined hazelnut oils made difficult its detection in specific admixtures. In any case, the minimum adulteration level to be detected depends on the oil varieties present in the adulterated samples. In the present study, the presence of R- and S-enantiomers of filbertone could be occasionally detected in olive oils adulterated with 10–20% of refined hazelnut oil.     

野生榛子露的工艺研究

研究了野生榛子露的生产工艺。结果表明：采用胶体磨磨2次，添加0.3%的复合稳定剂Ⅱ，可以保持野生榛子露在贮存期内不发生分层及沉淀现象。配方为35％原汁，5％糖，0.15%柠檬酸时野生榛子露的风味最好。     

Structural Analysis of Pyrolysis Products From Pyrolysis of Hazelnut (Corylus Avellana L.) Bagasse

Fixed-bed pyrolysis biooils of hazelnut (Corylus Avellana L.) bagasse have been identified for their structures. The condensed biooils were analyzed for their properties as fuels and compared with petroleum-derived products. The biooil was analyzed by Fourier Transform infrared spectroscopy (FTIR) and ¹H-NMR spectra. The biooils were fractionated into pentane solubles and insolubles. Pentane solubles were then solvent fractionated into pentane, toluene and methanol subfractions by fractionated column chromatograpy. The aliphatic subfractions of the biooils were then analyzed by capillary column gas-liquid chromatography (GC). In addition, the physical properties, higher heating value and elemental analysis of the biooil were determined. The empirical formula of biooil that has a heating value of 34.57 MJ/kg was established as CH_1.45O_0.33N_0.127. Chromatographic and spectroscopic studies on the biooil showed that the oil obtained from hazelnut bagasse could be used as a renewable fuel and chemical feedstock.