Effects of different drying temperatures on walnut drying time and quality properties

In this study, local varieties and Chandler walnut varieties grown in Amasya province were used as drying material. Drying experiments were carried out under laboratory conditions using a drying cabinet at temperatures of 30 oC, 35 oC, 40 oC, 45 oC and 50 oC. Walnut samples were shelled and dried as inner walnuts. Drying process in local varieties, shelled drying trials took 58 hours at 30 °C, 43 h at 35 °C, 31 h at 40 °C, 25 h at 45°C and 19 h at 50 °C. Drying times for the same kind of inner walnut; 16 h at 30 °C, 13 h at 35 °C, 10 h at 40 °C, 6.5 h at 45 ° C and 4 hours at 50 °C. Drying time of Chandler in shells is 61 h at 30 °C, 42 h at 35 °C, 30 h at 40 °C, 21 h at 45 °C and 18.5 hours at 50 °C It took. The drying time of inner walnut was 16 h at 30 °C, 13.5 h at 35 °C, 9.5 h at 40 °C, 6 h at 45 °C and 3.5 hours at 50 °C. The experimental data were applied to 6 different models: Lewis, Midilli-Küçük, Modified Page, Page, Wang Sing and Yağcıoğlu. Adapted models are examined separately, it is seen that the coefficient of determination (R2) values are quite high in all models and there is no significant difference between the models. L, a, b color values of fresh and dried walnuts were measured. It is seen that the color values closest to the fresh product in the local walnut variety are obtained at low temperatures (30 oC and 35 oC). The color values of fresh and dried samples of Chandler walnut varieties were close to each other.