AN INVESTIGATION ON THE TEMPERATURE HISTORY OF UN HULLED PISTACHIO NUTS PRIOR TO PROCESSING AND ITS EFFECTS ON THE SHELL STAINING

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SADEGHI AHMAD; TAVAKOULI HASHJIN T.; KHOUSH TAGHAZA M.H.

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ISSN: 2588-4824

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2005 | Volume:2 | Issue:2 Page(s): 51-61

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Title

AN INVESTIGATION ON THE TEMPERATURE HISTORY OF UN HULLED PISTACHIO NUTS PRIOR TO PROCESSING AND ITS EFFECTS ON THE SHELL STAINING

Author(s)

SADEGHI AHMAD | TAVAKOULI HASHJIN T. | KHOUSH TAGHAZA M.H. | Issue Writer Certificate

Keywords

PISTACHIO NUTSQ4

PROCESSINGQ2

KEEPINGQ2

STAININGQ4

Abstract

Temperature history of unhulled pistachio is important because of its effects on shell STAINING. Shell STAINING causes PISTACHIO NUTS to have less commercial value. Laboratory tests showed that two factors (temperature and holding time) and their mutual effects have significant effects on the degree of pistachio's shell STAINING. The study on two Iranian pistachio varieties (Akbari and Kalleghochi) indicated that there is no significant difference between these two varieties in terms of shell STAINING. In addition, it was found that if nuts are kept at 40°C more than 24 hours, shell STAINING would be greatly increased. At 30°C the minimum holding time required for STAINING is 36 hours.The results also showed that in bulks of unhulled pistachio, which were stopped before PROCESSING, there was a high temperature in the core of the bulk because of improper ventilation, while the temperature in the baskets was about 3.5°C to 6.4°C under the ambient temperature. This study indicated that if any delay occurred in the PROCESSING, basket KEEPING of nuts will cause less temperature increasing and less poor quality. Therefore, the safe holding time of the product will be increased.

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APA: Copy

SADEGHI, AHMAD, TAVAKOULI HASHJIN, T., & KHOUSH TAGHAZA, M.H.. (2005). AN INVESTIGATION ON THE TEMPERATURE HISTORY OF UN HULLED PISTACHIO NUTS PRIOR TO PROCESSING AND ITS EFFECTS ON THE SHELL STAINING. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2(2), 51-61. SID. https://sid.ir/paper/71708/en

Vancouver: Copy

SADEGHI AHMAD, TAVAKOULI HASHJIN T., KHOUSH TAGHAZA M.H.. AN INVESTIGATION ON THE TEMPERATURE HISTORY OF UN HULLED PISTACHIO NUTS PRIOR TO PROCESSING AND ITS EFFECTS ON THE SHELL STAINING. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2005;2(2):51-61. Available from: https://sid.ir/paper/71708/en

IEEE: Copy

AHMAD SADEGHI, T. TAVAKOULI HASHJIN, and M.H. KHOUSH TAGHAZA, “AN INVESTIGATION ON THE TEMPERATURE HISTORY OF UN HULLED PISTACHIO NUTS PRIOR TO PROCESSING AND ITS EFFECTS ON THE SHELL STAINING,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 2, no. 2, pp. 51–61, 2005, [Online]. Available: https://sid.ir/paper/71708/en

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