مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

video

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

sound

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Version

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

View:

807
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Download:

0
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Cites:

Information Journal Paper

Title

EFFECT OF PROCESSING, STORAGE TEMPERATURE AND TIME ON PROPERTIES OF FRESH WALNUT KERNELS

Pages

  323-332

Abstract

 Fresh walnut (Juglans regia L.) kernel (FW) is very spoilable in natural storage conditions. Therefore, the objective of this study was to evaluate the effect of STORAGE TEMPERATURE (at three levels +7, -5, -17oC), PROCESSING (at two levels without pretreatment, pretreatment ( ascorbic acid + chloride sodium) and STORAGE TIME (10, 20, 30, 40 days) on properties of fresh walnut including moisture content (on dry basis) and peroxide value (PV). The results showed that all three factors significantly (p<0.01) af-fected the moisture content and peroxide value. STORAGE TIME has an increasing effect on peroxide value (PV), but with higher increase in STORAGE TIME its value were decreased. also, the moisture con-tent of the treated samples compared to control was significantly decreased. It was concluded that preprocessing FW with (0.5%+NaCl+ 1% Ascorbic Acid) stored at -5oC was the optimal condition for the preservation of fresh walnuts over 40 days storage period.

Cites

  • No record.

    • References

  • No record.

    • Cite

    APA: Copy

    NIKOSIAR, M., KHAZAEI, J., & ESHAGHI, M.R.. (2018). EFFECT OF PROCESSING, STORAGE TEMPERATURE AND TIME ON PROPERTIES OF FRESH WALNUT KERNELS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(71), 323-332. SID. https://sid.ir/paper/72089/en

    Vancouver: Copy

    NIKOSIAR M., KHAZAEI J., ESHAGHI M.R.. EFFECT OF PROCESSING, STORAGE TEMPERATURE AND TIME ON PROPERTIES OF FRESH WALNUT KERNELS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2018;14(71):323-332. Available from: https://sid.ir/paper/72089/en

    IEEE: Copy

    M. NIKOSIAR, J. KHAZAEI, and M.R. ESHAGHI, “EFFECT OF PROCESSING, STORAGE TEMPERATURE AND TIME ON PROPERTIES OF FRESH WALNUT KERNELS,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 71, pp. 323–332, 2018, [Online]. Available: https://sid.ir/paper/72089/en

    Related Journal Papers

    Related Seminar Papers

  • No record.

    • Related Plans

  • No record.

    • Recommended Workshops





    Move to top