![Sample our Physical Sciences journals, sign in here to start your FREE access for 14 days]({"type":"image" , "src" : "/sda/110819/TOC-Subject-Sample-2021-Physical-Sciences.jpg"})
Abstract
Drying is one of the important steps in pistachio processing. In this step kernel moisture content is decreased from 50 to less than 5% (d.b.) which will result in suitable condition for storage. Study of effective parameters in pistachio drying is important since these parameters influence drying time and kernel quality. In this research, a mono layer of pistachios was dried at three different temperatures (60, 75, and 90°C), and three levels of drying air velocity (1.5, 2, and 2.5 m/s). Changes of drying time, protein, fat and peroxide value were investigated for two common Iranian pistachio varieties Kalehghouchi and Fandoghi. Sensory tests were also used to check flavor of pistachios dried at the three temperature levels (60, 75, and 90°C). Statistical analysis of the data indicated that increasing the temperature to 90°C reduced drying time down by about 37% and caused a change in pistachio flavour. Taste tests indicated a consumer preference for pistachios dried at 75°C. If the air velocity is increased from 1.5 to 2.5 m/s, drying time reduces about 10 percent. Changes in temperature and air velocity have no significant effects on protein and fat content of pistachios, but if temperature reaches 90°C, peroxide value will increase to 0.55 meq/kg, which is still within the permissible limit for processed pistachios.
ACKNOWLEDGMENTS
The authors acknowledge Iran's Industrial and Scientific Investigation Organization managements, especially Dr. Ali Reza Bassiri of the agricultural department for technical support and advising in the experimental setup. The authors also acknowledge Ms. Yousefbeake, Ms. Nagahi, and Mr. Hassani for chemical experiments support in the Institute of Standards and Industrial Research of Iran (ISIRI).
Notes
n.s. = Not significant at 5% level.
*Means with the same letter have no significant difference (α = 1%).
*Means with the same letter have no significant difference (α = 1%).
** = Significant at 1% level.
n.s. = Not significant at 5% level.
** = Significant at 1% level.
n.s. = Not significant at 5% level.
*Means with the same letter have no significant difference (α = 1%).
*Means with the same letter have no significant difference (α = 1%).
** = Significant at 1% level.
n.s. = Not significant at 5% level.
*Means with the same letter have no significant difference (α = 1%).
*Means with the same letter have no significant difference (α = 1%).