THE EFFECT OF TEMPERATURE, TIME AND AIR VELOCITY OF ROASTING ON TEXTURAL PROPERTIES OF PISTACHIO KERNELS

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MOHAMMADI MOGHADDAM T.; RAZAVI S.M.A.; TAGHIZADEH M.; SAZGARNIA A.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:62 Page(s): 77-87

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Title

THE EFFECT OF TEMPERATURE, TIME AND AIR VELOCITY OF ROASTING ON TEXTURAL PROPERTIES OF PISTACHIO KERNELS

Author(s)

MOHAMMADI MOGHADDAM T. | RAZAVI S.M.A. | TAGHIZADEH M. | SAZGARNIA A. | Issue Writer Certificate

Keywords

COMPRESSION TESTQ3

STRESS RELAXATION TESTQ1

PISTACHIOQ2

TEXTURAL PROPERTIESQ2

Abstract

Roasting is the common shape of PISTACHIO nuts processing and the purpose of this process is to increase the total acceptability of products. The aim of this study was the effects of hot air roasting temperatures (90, 120 and 150oC), times (20, 35 and 50 min) and air velocities (0.5, 1.5 and 2.5 m/s) on textural attributes (fracture force, hardness, apparent modulus of elasticity and compression energy) and stress relaxation behavior of PISTACHIO kernels. Increasing the temperature of roasting decreased the fracture force (from 71.95 N to 43.10 N), hardness (from 78.15 N to 47.22 N) and compression energy (from 235.61 J to 130.80 J) of PISTACHIO kernels (P<0.01). To increase the time and air velocity of roasting didn't show significant effects on fracture force, hardness and compression energy (P>0.05). Increasing the temperature, time and air velocity of roasting decreased the apparent modulus of elasticity (P<0.01). The triple interactions between three factors (temperature, time and air velocity of roasting) showed significant effects on fracture force (P<0.01). The regression equation showed that the linear effect of air velocity on fracture force is higher than other parameters. Fracture force, hardness, apparent modulus of elasticity and compression energy were at the range 25.54-82 N, 37.59-82.76 N, 101.18-280.73 J and 21.22-47 N/m, respectively. The results of STRESS RELAXATION TEST showed the roasted PISTACHIO kernels have solid-viscoelastic behavior.

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APA: Copy

MOHAMMADI MOGHADDAM, T., RAZAVI, S.M.A., TAGHIZADEH, M., & SAZGARNIA, A.. (2017). THE EFFECT OF TEMPERATURE, TIME AND AIR VELOCITY OF ROASTING ON TEXTURAL PROPERTIES OF PISTACHIO KERNELS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(62), 77-87. SID. https://sid.ir/paper/71961/en

Vancouver: Copy

MOHAMMADI MOGHADDAM T., RAZAVI S.M.A., TAGHIZADEH M., SAZGARNIA A.. THE EFFECT OF TEMPERATURE, TIME AND AIR VELOCITY OF ROASTING ON TEXTURAL PROPERTIES OF PISTACHIO KERNELS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(62):77-87. Available from: https://sid.ir/paper/71961/en

IEEE: Copy

T. MOHAMMADI MOGHADDAM, S.M.A. RAZAVI, M. TAGHIZADEH, and A. SAZGARNIA, “THE EFFECT OF TEMPERATURE, TIME AND AIR VELOCITY OF ROASTING ON TEXTURAL PROPERTIES OF PISTACHIO KERNELS,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 62, pp. 77–87, 2017, [Online]. Available: https://sid.ir/paper/71961/en

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