Skip to main content
. 2012 Apr 19;51(9):2092–2098. doi: 10.1007/s13197-012-0692-1

Table 2.

Effect of different drying temperatures on drying of chilgoza nuts in cabinet drier

Drying Temp, °C Drying Time, Days Water activity Moisture, % *Sensory quality
Colour Texture Taste OA
35 15 0.972 15.0 6.8 6.2 5.8 6.0
40 12 0.672 13.8 7.2 6.6 7.4 7.2
45 10 0.181 13.0 7.2 6.9 7.2 7.0
50 8 0.124 10.0 7.4 7.0 7.6 7.0
55 5 0.098 3.0 8.4 8.2 8.4 8.9
60 5 0.091 2.5 7.4 5.8 7.8 7.8
65 4 0.067 2.3
70 2 0.061 2.1
SE 0.010 0.75 0.20 0.40 0.50 0.36
CD 0.05 0.030 2.3 0.6 1.2 1.5 1.1

*Based on 9 point Hedonic scale (Nr of panelists 10), OA = Overall acceptability, (n = 4),

SE = Standard error of mean