Hazelnut kernels (Corylus avellana L.) mechanical and acoustic properties determination: Comparison of test speed, compression or shear axis, roasting, and storage condition effect. (March 2016)

• Record Type: Journal Article
• Authors: Giacosa, Simone; Belviso, Simona; Bertolino, Marta; Dal Bello, Barbara; Gerbi, Vincenzo; Ghirardello, Daniela; Giordano, Manuela; Zeppa, Giuseppe; Rolle, Luca
• Is Part Of: Journal of food engineering. Volume 173(2016:Mar.)
• Page Start: 59
• Page End: 68
• Publication Date: 2016-03
• Subjects: Hazelnut -- Mechanical properties -- Acoustic -- Compression -- Shear -- Storage condition; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2015.10.037
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: The aim of this work was to compare different texture test conditions for the evaluation of instrumental mechanical and acoustic properties of raw and roasted hazelnut ( Corylus avellana L.) kernels cv. Tonda Gentile Trilobata (TGT). A comparison of compression and shear tests, test speed (0.2, 1.0, 10.0 mm/s), and analyzed axis (x, y, z) combinations was performed. Joint mechanical and acoustic emission acquisitions were used for the first time on hazelnut kernels. The compression test method using 1.0 mm/s speed and analyzed on the x-axis showed the lowest variability of the results. These conditions were then used to evaluate raw kernels during 12 months of storage, conducted in-shell (at ambient temperature) and shelled (refrigerated, vacuum, frozen, with nitrogen modified atmosphere). The main differences among storage conditions were evidenced in rupture force, rupture slope and acoustic maximum peak parameters. Highlights: Instrumental mechanical and acoustic properties were determined on hazelnut kernels. Compression and shear tests, speed, analyzed axis and roasting effect were compared. X-axis compression at 1.0 mm/s condition showed the lowest variability. In-shell stored hazelnuts presented kernel mechanical modifications after 12 months. Shear test discussed for possible sensory-imitative mechanical and acoustic studies.