Investigation of the thermophysical properties of hazelnuts

An important step in the production of food additives from hazelnuts is drying (roasting) of the raw product. Drying in this way is a process of complex heat treatment, mass change, in which complex biochemical and physical-chemical processes occur, coagulation of proteins, changes in starch and vitamins. It is noted that the imperfection of the drying technology of vegetable products affects the quality of food additives, creating additional technological difficulties in observing the drying and roasting modes. In this regard, the improvement of technology and equipment for drying the hazelnut kernel, as well as research in this area, is a topical issue of the day. Great attention is paid to the drying of roasted fruits or to the improvement of drying and roasting processes. It is these stages that are quite energy intensive and practically largely determine the cost of the finished product, and also have a significant impact on the quality of the product. The relationship between the moisture content of the material and the drying rate was established for the given drying rate method. The kinetic and hydrodynamic regularities of the hazelnut kernel roasting process in the temperature range of 403 ... 493 °K were studied on the basis of its thermal analysis in a complex thermal analyzer. The form of moisture contact in the product and the moisture evaporation zone in its various variants is determined.