Effect of Drying Methods on Quality of Pistachio Nuts

Autor:	M. Kashani Nejad, A. Safe Kordi, A. Mortazavi, Lope G. Tabil
Rok vydání:	2003
Předmět:	Pistacia biology Chemistry General Chemical Engineering digestive oral and skin physiology food and beverages Sweetness biology.organism_classification Bin Composition (visual arts) Palatability Peroxide value Food science Physical and Theoretical Chemistry Water content Flavor
Zdroj:	Drying Technology. 21:821-838
ISSN:	1532-2300 0737-3937
DOI:	10.1081/drt-120021688
Popis:	The effect of various methods of drying (sun drying, bin drying, vertical continuous drying, vertical cylindrical drying, and funnel cylindrical drying) on moisture content, lipid quality (peroxide value, thiobarbituric acid value, and free fatty acids), sensory attributes (firmness, sweetness, rancidity, roasted flavor, split shell, shell appearance, and overall palatability), and percent split shell of pistachio nuts (Pistacia vera L.) were studied. Sun drying and bin drying resulted in higher split shell percent on pistachio nuts than other drying methods. The different drying methods used in this study did not have any significant influence on the free fatty acids, peroxide value, and thiobarbituric acid of lipids in pistachio nuts. Drying significantly affected shell appearance and split shell. Overall, the bin drying method produced pistachio nuts with the best quality.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::0b4532c1aa7d6cedcc00b9a059824d5c https://doi.org/10.1081/drt-120021688 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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