The objective of this study was to test the hypothesis that the roasting co
nditions used for hazelnuts, such as the air temperature, air velocity and
roasting time (independent variables), could be optimized by using Response
Surface Methodology. Effects of independent variables on sensory and physi
cal characteristics were determined. A consumer test was used to determine
the acceptable samples. Very dark and very light roasted samples, correspon
ding to 165 degreesC, 3 m/s, 25 min and 125 degreesC, 1 m/s, 15 min process
conditions, respectively, were unacceptable. Superimposed contour plots we
re used to determine the values of independent variables and these showed t
he process conditions where all product characteristics were acceptable to
consumers. At low velocity (0.3 m/s), acceptable products were produced at
about 165-179 degreesC for 20-25 min. When air velocity increased, air temp
erature shifted to lower temperatures. Samples roasted at 145 degreesC, 2 m
/s, 28 min, 165 degreesC, 1 m/s, 25 min and 145 degreesC, 3.7 m/s, 20 min p
roduced the most acceptable products. The sample roasted at 165 degreesC, 1
m/s, 25 min required the least air velocity and was the most economical in
terms of energy consumed among the samples rated most acceptable by consum
ers.