Influence of Drying Conditions on the Hazelnut Quality. II. Enzymatic Activity (original) (raw)

Drying Technology, 1997

Abstract

The influence of the drying conditions on the enzymatic activity in hazelnut (Corylus avellana, L.) has been studied. In this work, the activity of the enzymes lipase. peroxidase and polyphenoloxidase have been determined in hazelnuts dried under three temperatures (30, 50 and 70°C). The drying experiments were done with forced air circulation, and samples of Negret variety. unshelled and shelled, were used. It has been observed that the drying process reduces the activity of the enzymes lipase, peroxidase and polyphenoloxidase in hazelnut, and the results indicated that polyphenoloxidase is the most unstable to heat.

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