İsmailov Alemdar Alesker Hasmammedli Ilham Vyugar Saltanat Aghayeva


In the system of rational nutrition of the population, an important place is occupied by the problem of replacing food products of animal origin with products of plant origin. Manufacturers often prefer products of natural origin, without artificially created additives. Satisfying this demand can be achieved through the widespread use of nutritional supplements of natural origin. The systematic use of such products provides the body with energy and regulates physiological functions. The role of hazelnuts as a natural food supplement is important to meet this demand. Hazelnut is a cultivated form of hazelnut and contains a large amount of protein (15-20%), protein 12%, carbohydrates 13%, vitamins B1, B2, B6, E and a whole range of nutrients such as magnesium, zinc, potassium, sodium, calcium, iron. The energy value of hazelnuts is 679 kcal per 100 grams. Up to 80% of hazelnuts are crushed, crushed and ground in the chocolate industry, 10-12% - in the production of cakes, biscuits, bakery products, 3-4% - in the form of cookies, the rest - in the production of ice cream and the oil and fat industry. Long-term experience of world companies with this product shows that after 6-7 months of harvesting the product is considered old [1]. With this in mind, in order to store hazelnuts without losing their commercial and technological properties and transporting them over long distances, it is necessary to carry out pre-processing operations. Extending the shelf life of hazelnuts, giving it a special taste and aroma, reducing the amount of preservatives, complete absorption and prevention of bitterness of fats, it is necessary to thermally process the product. An important step in the production of a nut nutritional supplement is drying (roasting) of the raw product. The theoretical significance of the research work is determined by a comprehensive analysis of the process of heat and mass transfer during drying and roasting of hazelnut fruits as a vegetable food product.

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thermal and physical properties, hazelnuts, kernel, drying process, physical and chemical process.

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