Alpay, Yakup OktayKılınçel, MertOngun, Rıdvan2025-08-292025-08-292017https://hdl.handle.net/20.500.12684/20195Radio frequency (RF) heat treatment is used in various fields in food processing including drying, thawing and sterilizing. Determination of drying parameters of RF treatment is hot topic in food drying processes. The goal of this study was to determine the process parameters for an RF oven used for hazelnut specimens. In this sense the hazelnut specimens were treated in a 13,56 MHz, 5 kW RF system under three different electrode gap. Experiments were carried out in three periods by setting the power of the system to two different values. The hazelnut specimens were weighed with a precision scale before and after each treatment and the amount of moisture removed at the end of the treatment was determined. Besides, thermal images of the specimens were taken before and after each treatment for the determination of the surface temperature distribution. According to the results, heating rate and the amount of moisture removed from the hazelnut specimens were observed. Based on these results the optimum drying process parameters for hazelnuts in RF oven were concluded.eninfo:eu-repo/semantics/openAccessRadio frequency heatingHeating rateMisture contentConference Object5252