Effects of intermittent microwave drying on quality characteristics of pistachio nuts

References

• Anonymous. FAOSTAT. Available at: http://faostat.fao.org/site/567/DesktopDefault.aspx?PageID=567 (access July 25, 2016).
   Google Scholar
• Ferguson, L.; Kader, A.; Thompson, J. Harvesting, transporting, processing and grading. In Pistachio Production Manual, 5th ed.; Ferguson, L. Eds.; University of California: Davis, CA, 2005; 164–169.
   Google Scholar
• Gunasekaran, S. Pulsed microwave-vacuum drying of food materials. Drying Technology 1999, 17(3), 395–412.
   Web of Science ®Google Scholar
• Fennema, O. Chemical changes in food during processing. An overview. In Chemical changes in food during processing; Richardson, T. Fineley, J.W. Eds.; AVI Publishing Company Inc.: Westport, CT, 1985; 1–16.
   Google Scholar
• Kumar, C.; Karim, M.A.; Joardder, M.U.H. Intermittent drying of food products: A critical review. Journal of Food Engineering 2014, 121, 48–57.
   Web of Science ®Google Scholar
• Kashaninejad, M.; Tabil, L.G.; Mortazavi, A.; Safe Kordi, A. Effect of drying methods on quality of pistachio nuts. Drying Technology 2003, 21(5), 821–838.
   Web of Science ®Google Scholar
• Standard No. 15. Natural Open Pistachio – Specifications (the 5nd revision), Iranian National Standardization Organization (INSO), Karaj, Iran, 2014.
   Google Scholar
• Gazor, H.R.; Minaei, S. Influence of temperature and thickness on pistachio drying in batch dryers. Journal of Agricultural Sciences and Natural Resources 2005, 11, 81–93.
   Google Scholar
• Gazor, H.R.; Minaei, S. Influence of temperature and air velocity on drying time and quality parameters of pistachio (Pistacia vera L.). Drying Technology 2005, 23, 2463–2475.
   Web of Science ®Google Scholar
• Tavakolipour, H.; Kalbasi, A.; Basiri, A.R. The effect of drying on quality indices of Damghan pistachio (Pistachio vera L.) and determining the effective penetration coefficient in optimal time of this process. Food Science and Industry Quarterly 2008, 5(4), 47–56.
   Google Scholar
• Kashaninejad, M.; Mortazavi, S.A.; Seyf Kordi, A.A.; Maghsoudlou, Y. Investigation of the effect of drying variables on quality pistachio characteristics (Ohadi cultivar). Iranian Journal of Agricultural Sciences 2005, 36(5), 1075–1085.
   Google Scholar
• Zhao, D.; Wang, Y.; Zhu, Y.; Ni, Y. Effect of carbonic maceration pre-treatment on drying behavior and physicochemical compositions of sweet potato dried with intermittent or continuous microwave. Drying Technology 2016, doi:10.1080/07373937.2016.1138231.
   Web of Science ®Google Scholar
• Wang, Y.; Zhang, M.; Mujumdar, A.S.; Mothibe, K.J.; Roknul Azam, S.M. Study of drying uniformity in pulsed spouted microwave-vacuum drying of stem lettuce slices with regard to product quality. Drying Technology 2013, 31(1), 91–101.
   Web of Science ®Google Scholar
• Kumar, C., Joardder, M.U.H., Farrell, T.W., Millar, G.J., Karim, M.A. Mathematical model for intermittent microwave convective drying of food materials. Drying Technology 2016, 34(8), 962–973.
   Web of Science ®Google Scholar
• Nair, G.R.; Li, Z.; Gariepy, Y.; Raghavan V. Microwave drying of corn (Zea mays L. ssp.) for the seed industry. Drying Technology 2011, 29(11), 1291–1296.
   Web of Science ®Google Scholar
• Schiffman, R.F. Microwave processing in the U.S. food industry. Food Technology 1992, 46(12), 50–52, 56.
   Web of Science ®Google Scholar
• Yongsawatdigul, J.; S. Gunasekaran, S. Microwave-vacuum drying of cranberries: Part I: Energy use and efficiency. Journal of Food Processing and Preservation 1996, 20, 121–143.
   Web of Science ®Google Scholar
• Sharma, G.P.; Prasad, S. Drying of garlic (Allium sativum) cloves by microwave-hot air combination. Journal of Food Engineering 2001, 50(2), 99–105.
   Web of Science ®Google Scholar
• Gunasekaran, S. Grain drying using continuous and pulsed microwave energy. Drying Technology: An International Journal 1990, 8(5), 1039–1047.
   Web of Science ®Google Scholar
• Barbosa-Canavas, G.V.; Veca-Mercado, H. Dehydration of Foods, 1st ed.; Chapman and Hall, New York, 1996.
   Google Scholar
• Tulasidas, T.N.; Raghavan, G.S.V.; Norris, E.R. Microwave and convective drying of grapes. Transactions of the ASAE 1993, 36(6), 1861–1865.
   Google Scholar
• Prabhanjan, D.G.; Ramaswamy, H.S.; Raghavan, G.S.V. Microwave assisted convective air drying of thin layer carrots. Journal of Food Engineering 1995, 25(2), 283–293.
   Web of Science ®Google Scholar
• Maskan, M. Drying, shrinkage and rehydration characteristics of kiwi fruits during hot and microwave drying. Journal of Food Engineering 2001, 48(2), 177–182.
   Web of Science ®Google Scholar
• Zielinska, M.; Sadowski, P.; Błaszczak, W. Combined hot air convective drying and microwave-vacuum drying of blueberries (Vaccinium corymbosum L.): Drying kinetics and quality characteristics. Drying Technology 2015, doi:10.1080/07373937.2015.1070358.
   Web of Science ®Google Scholar
• Wang, H.C.; Zhang, M.; Mujumdar, A.S. Comparison of three new drying methods for drying characteristics and quality of shiitake mushroom (Lentinus edodes). Drying Technology 2014, 32(15), 1791–1802.
   Web of Science ®Google Scholar
• Wang, Y.C.; Zhang, M.; Mujumdar, A.S.; Mothibe, K.J.; Roknul Azam, S.M. Study of drying uniformity in pulsed spouted microwave–vacuum drying of stem lettuce slices with regard to product quality. Drying Technology 2013, 31(1), 91–101.
   Web of Science ®Google Scholar
• Soysal, Y.; Ayhan, Z.; Esturk, O.; Arikan, M.F. Intermittent microwave–convective drying of red pepper: Drying kinetics, physical (colour and texture) and sensory quality. Biosystems Engineering 2009, 103(4), 455–463.
   Web of Science ®Google Scholar
• Soysal, Y.; Oztekin, S.; Eren, O. Microwave drying of parsley: Modeling, kinetics, and energy aspects. Biosystems Engineering 2006, 93(4), 403–413.
   Web of Science ®Google Scholar
• Kouchakzadeh, A.; Shafeei, S. Modeling of microwave-convective drying of pistachios. Energy Convertion and Management 2010, 51(10), 2012–2015.
   Web of Science ®Google Scholar
• Balbay, A.; Sahin, O. Drying of pistachios by using a microwave assisted dryer. Acta Scientiarum Technology 2013, 35(2), 263–269.
   Web of Science ®Google Scholar
• ASAE. Standard for Measurement of Moisture Content in Grain and Seed; Agricultural Engineering Yearbook 2005; ASAE: St. Joseph, MI, 564.
   Google Scholar
• Maskan, M. Microwave/air and microwave finish drying of banana. Journal of Food Engineering 2000, 44(2), 71–78.
   Web of Science ®Google Scholar
• Rostami, M.A.; Mirdamadiha, F. Evaluation and comparison of current pistachio dryers in Kerman Province. Journal of Agricultural Engineering Research 2004, 5(18), 1–18.
   Google Scholar
• Kader, A.A.; Heints, C.M.; Labavitch, J.M.; Rae, H.L. Studies related to the description and evaluation of pistachio nut quality. Journal of the American Society for Horticultural Science 1982, 107(5), 812–816.
   Web of Science ®Google Scholar
• Tabil, L.G., Sokhansanj, S., Crerar, W.J., Patil, R.T., Khoshtaghaza, M.H., Opoku, A. Physical characterization of alfalfa cubes: I. Hardness. Canadian Biosystems Engineering 2002, 44, 355–363.
   Google Scholar
• AOAC. Animal feed. In Official Methods of Analysis, 16th ed.; Horwitz, W. Ed.; AOAC: Arlington, VA, 1995; 37–38.
   Google Scholar
• AOAC. Official Methods for Analysis, Vol.1, 15th ed.; Association of Official Analytical Chemists: Arlington, VA, USA, 1990.
   Google Scholar
• Figiel, A. Drying kinetics and quality of vacuum-microwave dehydrated garlic cloves and slices. Journal of Food Engineering 2009, 94(1), 98–104.
   Web of Science ®Google Scholar