Title : Physical properties of pistachio nut and its kernel as a function of moisture content and variety. Part II. Gravimetrical properties ( Physical properties of pistachio nut and its kernel as a function of moisture content and variety. Part II. Gravimetrical properties )
Authors: Seyed Mohammad Ali Razavi , Ali Rafe , , Asad Mohammad amini ,
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Abstract
Several gravimetrical properties of five varieties of pistachio and its kernel (Akbari, Badami, Kalle-Ghuchi, Momtaz & Ohadi, which are major commercial Iranian pistachio varieties) were investigated and compared in terms of unit mass, shell ratio, peeling loss, true volume, true density, bulk density, porosity, at five moisture contents levels in the range from initial moisture content at harvesting to completely industrial dried condition. Peeling loss percentage of all varieties was between 38.26-43.39%, whereas shell ratio percent obtained between 43.54-47.10%. The unit mass of Akbari, Badami, Kalle-Ghuchi, Momtaz & O hadi pistachio nuts were 1.334-1.696, 1.014-1.250, 1.599-2.234, 1.081-1.403, 1.105-1.680g, respectively. However, the range of unit mass for Akbari, Badami, Kalle-Ghuchi, Momtaz & O hadi pistachio kernels were 0.723-0.873, 0.553-0.743, 0.832-1.277, 0.524-0.759, 0.547-0.873g, respectively. The true volume of Akbari, Badami, Kalle-Ghuchi, Momtaz & O hadi pistachio nuts obtained between 1.602-2.206, 1.175-1.422, 1.857-2.589, 1.256-1.628, 1.291-1.873 cm3. However, the range of true volume for Akbari, Badami, Kalle-Ghuchi, Momtaz & O hadi pistachio kernels were 0.838-1.116, 0.642-0.854, 0.965-1.474, 0.609-0.874, 0.634-1.013 cm3, respectively. The effect of moisture content on unit mass, volume, true density, and bulk density of pistachio nuts and their kernels showed a linear increase with increasing moisture content. However, the porosity decreased linearly with the increasing moisture content in pistachio nuts and their kernels
Keywords
Unit mass; Volume; True density; Bulk density; Porosity; Shell ratio; Peeling loss
@article{paperid:1004842,
author = {Razavi, Seyed Mohammad Ali and Rafe, Ali and , and Mohammad Amini, Asad},
title = {Physical properties of pistachio nut and its kernel as a function of moisture content and variety. Part II. Gravimetrical properties},
journal = {Journal of Food Engineering},
year = {2007},
volume = {81},
number = {1},
month = {March},
issn = {0260-8774},
pages = {218--225},
numpages = {7},
keywords = {Unit mass; Volume; True density; Bulk density; Porosity; Shell ratio; Peeling loss},
}
%0 Journal Article
%T Physical properties of pistachio nut and its kernel as a function of moisture content and variety. Part II. Gravimetrical properties
%A Razavi, Seyed Mohammad Ali
%A Rafe, Ali
%A ,
%A Mohammad Amini, Asad
%J Journal of Food Engineering
%@ 0260-8774
%D 2007
