Investigation of the effect of microwave heating method on the roasting process of hazelnut

Most of the hazelnut production volume in Turkey is carried out in the Black Sea region. Hazelnut fruit can be consumed raw as well as processed (drying, roasting, etc.). Input costs in hazelnut processing conditions greatly affect hazelnut costs. In the processing of hazelnuts, methods with different technologies can be used as well as traditional methods. Heat treatment of products (heating-cooking-roasting, etc.) with microwave method can be realized in a shorter time compared to traditional methods. In this study, a band microwave product roasting system was designed and manufactured for roasting hazelnut fruit. The designed experimental setup was created using wood and sheet metal construction materials. In order to achieve homogeneous roasting of the products in microwave ovens, a moving belt system and a gradually adjustable DC motor are used in the belt system. Control panels were left on the side of the sheet metal on the upper part of the designed roasting unit, spaces were left to control the second and third microwave, and sliding covers were made. Thanks to the designed Microwave control panel, the designed system can be operated for 1,2,3,4,5,6,7,8,9,10,15,20,25,30 and 35 minutes and Low, M.low, Med. M.high and High microwave electromagnetic wave ranges can be created. Moisture, ash, colour, water activity, free fatty acidity and total phenolic content were analyzed by examining the hazelnut samples, whose experimental parameters were applied. As a result of the study, it has been determined that the quality parameter results of hazelnut samples belonging to different parameters are by the standards and that microwave roasting can be used in roasting applications.