EFFECTS OF TEMPERATURE AND RELATIVE HUMIDITY ON PISTACHIO QUALITY FACTORS DURING STORAGE TIME

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TAVAKOLIPOUR H.; BASIRI A.R.; KALBASI ASHTARI A.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2009 | Volume:5 | Issue:4 Page(s): 57-66

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Title

EFFECTS OF TEMPERATURE AND RELATIVE HUMIDITY ON PISTACHIO QUALITY FACTORS DURING STORAGE TIME

Author(s)

TAVAKOLIPOUR H. | BASIRI A.R. | KALBASI ASHTARI A. | Issue Writer Certificate

Keywords

PISTACHIO NUTQ2

STORAGE CONDITIONSQ3

QUALITY FACTORSQ3

KINETIC CONSTANTSQ4

AND ACTIVATION ENERGYQ2

Abstract

In this research, the effects of storage temperature and relative humidity were studied on QUALITY FACTORS of PISTACHIO NUTs including moisture content, peroxide value and free fatty acids. The required experiments were carried out in form of 4*4 factorial experiments in a completely randomized design (CRD) and repeated 4 times. STORAGE CONDITIONS were simulated in temperatures of 5, 15, 25, and 35oC, and relative humidity in range of 11 to 87%. Determination of QUALITY FACTORS were carried out at the startup and with 15 days intervals during storage time. Statistical analysis was done and changes of pistachio quality aspects were presented as variation intensity curves versus storage time. By using kinetic analysis of oxidation for pistachio lipids, the reaction rate of oxidation was modeled as a first order differential equation. The constants of oxidation rate in storage temperature of 5 to 35oC were in range of 0.145 to 0.567/month. By using Arrhenius relationship, Activation energy for oxidation reaction of pistachio's lipid was equal to Ea =31.459 kJ/mol.

Cites

A STUDY CONCERNED WITH THE FACTORS AFFECTING THE FUNGAL GROWTH AND AFLATOXIN PRODUCTION DURING STORAGE OF PISTACHIO IN KERMAN PROVINCE

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APA: Copy

TAVAKOLIPOUR, H., BASIRI, A.R., & KALBASI ASHTARI, A.. (2009). EFFECTS OF TEMPERATURE AND RELATIVE HUMIDITY ON PISTACHIO QUALITY FACTORS DURING STORAGE TIME. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 5(4), 57-66. SID. https://sid.ir/paper/72623/en

Vancouver: Copy

TAVAKOLIPOUR H., BASIRI A.R., KALBASI ASHTARI A.. EFFECTS OF TEMPERATURE AND RELATIVE HUMIDITY ON PISTACHIO QUALITY FACTORS DURING STORAGE TIME. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2009;5(4):57-66. Available from: https://sid.ir/paper/72623/en

IEEE: Copy

H. TAVAKOLIPOUR, A.R. BASIRI, and A. KALBASI ASHTARI, “EFFECTS OF TEMPERATURE AND RELATIVE HUMIDITY ON PISTACHIO QUALITY FACTORS DURING STORAGE TIME,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 5, no. 4, pp. 57–66, 2009, [Online]. Available: https://sid.ir/paper/72623/en

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