Improving quality of macadamia nut (Macadamia integrifolia) through the use of hybrid drying process

Journal of Food Engineering

Volumn 93, Issue 3, 2009, Pages 348-353

  Borompichaichartkul, Chaleeda ^a   Luengsode, Kanonrat ^a   Chinprahast, Ninnart ^a   Devahastin, Sakamon ^b  

^a CHULALONGKORN UNIVERSITY   (Thailand)

^b KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

Author keywords

Color; Drying kinetics; Heat pump drying; Hybrid drying; Macadamia nut; Peroxide value; Rancidity; Reducing sugar

Indexed keywords

ACIDS; COLOR; DEWATERING; DRYING; FATTY ACIDS; HEAT PUMP SYSTEMS; MOISTURE DETERMINATION; OXIDATION; PUMPS; SEMICONDUCTING INTERMETALLICS; SUGAR (SUCROSE); SUGARS; THERMAL EFFECTS; WATER CONTENT;

DRYING KINETICS; HEAT PUMP DRYING; HYBRID DRYING; MACADAMIA NUT; PEROXIDE VALUE; RANCIDITY; REDUCING SUGAR;

CURING;

MACADAMIA; MACADAMIA INTEGRIFOLIA;

EID: 63349107258     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.01.035     Document Type: Article

References (29)

1. AOAC. Official Methods of Analysis. 16th ed. (1995), Association of Official Analytical Chemists, Washington, DC
2. AOCS. Official Methods and Recommended Practices. fifth ed. (1998), American Oil Chemists' Society Press, Champaign
3. Australian Macadamia Society, 2008. The Australian Macadamia Nut Industry. (August, 2008).
4. Cavaletto C.G. Quality evaluation of macadamia nuts. Quality of Foods and Beverages: Chemistry and Technology vol. 2 (1981), Academic Press, New York 71-82
5. Cavaletto C.G., Dela Cruz A., Ross E., and Yamamoto H.Y. Factors affecting macadamia nut stability. 1. Raw kernel. Food Technology 20 (1966) 108-110
6. Chu, A.C., King, G.S., Sherman, G.D., 1953. Macadamia storage studies. Hawaii Agricultural Experiment Station Progress Notes, No. 90.
7. Dominguez I.L., Azuara E., Vernon-Carter E.J., and Beristain C.I. Thermodynamic analysis of effect of water activity on the stability of macadamia nut. Journal of Food Engineering 81 (2007) 566-571
8. Francesco N., Luisa S., Serafina S., and Gabriele G. Oleic acid is a potent inhibitor of fatty acid and cholesterol synthesis in C6 glioma cells. Journal of Lipid Research 48 (2007) 1966-1975
9. Frankel E.N. Lipid Oxidation. second ed. (2005), The Oily Press, Bridgwater
10. Grag M.L., Rudra P., Blake R., and Wills R. Macadamia nut consumption lowers plasma cholesterol levels in hypercholesterolemic men. Journal of Nutrition 133 (2003) 1060-1063
11. İlhan C., and Mustafa A. Modeling of a hazelnut dryer assisted heat pump by using artificial neural networks. Journal of Food Engineering 85 (2008) 841-854
12. Islam Md.R., and Mujumdar A.S. Heat pump-assisted drying. In: Chen X.D., and Mujumdar A.S. (Eds). Drying Technologies in Food Processing (2008), Wiley-Blackwell, West Sussex 190-224
13. Kaijser A., Dutta P., and Savage G. Oxidative stability and lipid composition of macadamia nuts grown in New Zealand. Food Chemistry 71 (2000) 67-70
14. Kowitz, T.J., 2004. Drying macadamia nut-in-shell on-farm. Doctoral Dissertation, School of Land and Food Sciences, University of Queensland, St. Lucia, Australia.
15. Kowitz T.J., Mason R.L., and Yong G. Ambient air temperature and relative humidity can limit the on-farm drying of macadamia nut-in-shell. Australian Macadamia Society News Bulletin 25 (1998) 67-72
16. Kudra T., and Mujumdar A.S. Advanced Drying Technologies (2002), Marcel Dekker, New York
17. Mason R.L., and McConachie I. A hard nut to crack. Food Australia 46 (1994) 466-471
18. Mason R.L., and Wills R.B.H. Macadamia nut quality research: the proceeding challenge. Food Australia 52 (2000) 416-419
19. Moltzau, R.H., Ripperton, J.C., 1939. Processing of macadamia. Hawaii Agricultural Experiment Station. University of Hawaii, Bulletin No. 83.
20. Namsanguan Y., Tia W., Devahastin S., and Soponronnarit S. Drying kinetics and quality of shrimp undergoing different two-stage drying processes. Drying Technology 22 (2004) 759-778
21. Prichavudhi K., and Yamamoto H.Y. Effect of drying temperature on chemical composition and quality of macadamia nuts. Food Technology 19 (1965) 121-128
22. Salmolin L.A., and Grosvenor M.B. Nutrition Science and Application. third ed. (2000), Saunders College Publishing, Virginia
23. Silva F.A., Marsaioli A.J., Maximo G.J., Silva M.A.A.P., and Goncalves L.A.G. Microwave assisted drying of macadamia nuts. Journal of Food Engineering 77 (2005) 550-558
24. Sunthonvit, N., 2005. Effects of drying strategies on volatile compounds in stone fruit. Doctoral Dissertation, Food Science and Technology. University of New South Wales, Sydney, Australia.
25. Teeboonma U., Tiansuwan J., and Soponronnarit S. Optimisation of heat pump fruit dryers. Journal of Food Engineering 59 (2003) 369-377
26. TISI, 2006. Thai Industrial Standards. Thai Industrial Standards Institute, Thailand, No. 1145/2549.
27. Wall M.M., and Gentry T.S. Carbohydrate composition and colour development during drying and roasting of macadamia nuts (Macadamia integrifolia). LWT - Food Science and Technology 40 (2006) 587-593
28. Weinert, A.G.I., 1993. Macadamia nut processing. The Southern African Macadamia Growers Association Yearbook. (July, 2008).
29. Woodroof J.G. Tree Nuts: Production, Processing, Products. second ed. (1979), AVI Publisher, Westport