Investigating Different Methods of Closed Shell Pistachios Splitting and Effects of Freezing Prior to Drying on Shell Splitting Percentage
محورهای موضوعی : Microbiology
Mehdi Nazari
1
(1 Department of Mechanical Engineering of Biosystems, Faculty of Agriculture, Shahrekord University, Shahrekord, Iran)
Davoud Ghanbarian
2
(Department of Mechanical Engineering of Biosystems, Faculty of Agriculture, Shahrekord University, Shahrekord, Iran)
Ahmad Shakerardekani
3
(Pistachio Research Center, Horticultural Sciences Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rafsanjan, Iran)
Ali Maleki
4
(1 Department of Mechanical Engineering of Biosystems, Faculty of Agriculture, Shahrekord University, Shahrekord, Iran)
کلید واژه: Pistachio, cultivar, Closed shell, Shell splitting,
چکیده مقاله :
In this study, different methods for shell splitting and the effect of freezing prior to drying on shell splitting percentage of pistachio were investigated. A completely randomized design was used to investigate the effects of different freezing temperatures (0, -6, -12 and -18°C), different drying temperatures (80, 90 and 100°C) and different cultivars (Akbari and Kalehghouchi) on shell splitting percentages. The results showed that both freezing and drying temperature significantly (p ≤ 0.05) affected the splitting of closed shells into open shells. The effect of cultivar was insignificant. The highest shell splitting percentage (16.56%) was observed with a freezing temperature of -18°C and when a drying temperature of 100°C was used. Freezing and drying temperatures did not significantly increase the number of isolated kernels. However, in most treatments, isolated kernels were observed. Despite the isolated kernels, The shell splitting percentage did not decrease in any of the treatment groups. The results showed that freezing prior to drying can increase the percentage of split pistachio nuts. Thus, by increasing the difference between the temperature of the freezing and the temperature of drying, the percentage of split pistachio increased.
Afshari H, Hokmabadi H (2008) Studying the effects of elements on early splitting of pistachio nuts and the effects of phenolic compounds on aflatoxin control. American-Eurasian Journal of Agricultural and Environmental Science. 4(2), 131-13
Ardakani AS (2006) The vital role of pistachio processing industries in development of Iran non-oil exports. Proceedings of the IVth International Symposium on Pistachios and Almonds, Tehran, Iran.
Bilim HC, Polta R (2006) Designing of pistachio nut splitting machine. Journal of Agricultural Machinery Science. 2(3), 203-211.
Darvishian M (2001) Pistachio cultivation and production, Nashre Ayandegan Publisher. pp. 272. 159-169. [In Persian].
FAO. (2013). FAO statistical yearbook, Issue1: Cross-section by subject. Available: http://faostat.fao.org/site/339/default.aspx .
Foroutanaliabad A, Foroutanaliabad A (2010) Methods for splitting pistachio nuts. US Patent No. 7695750. Washington, DC: US Patent and Trademark Office.
Herber D, Bowerman S (2008) The Pistachio: A surprising and colorful nut. Nutrition Today. 43(1), 36-40.
Hoseinzadeh A (2013) Available at: www.pistachio association. Com/fa/articles. Accessed 29 March 2013.
Institute of Standards and Industrial Research of Iran. (2013) Pistachio - specifications and test methods.
Kashani Nejad M, Mortazavi A, Safekordi A, Tabil AG (2007) Thin-layer drying characteristics and modeling of pistachio nuts. Journal of Food Engineering. 78(1), 98-108
Kouchakzadeh A (2013) Microwave thermal shocking assisted pistachios splitting mouth. Agricaltural Engineering International: CIGR Journal. 15(4), 270-274.
Maghsoudi H, Khoshtaghaza MH, Minaei S, Zaki Dizaji H (2012) Fracture resistance of unsplit pistachio (Pistacia Vera L.) nuts against splitting force, under compressive loading. Journal of Agricultural Science and Technology. 14(2), 299-310
Panahi B, Khezri M (2011) Effect of harvesting time on nut quality of pistachio (Pistacia vera L.) cultivars. Scientia Horticulturae. 129, 730-734.
Rosengarten F (2004) The book of edible nuts. Courier Corporation, New York. pp.416. 197-205
Shakerardekani A, Karim R, Ghazali HM, Chin NL (2011) Types of dryers and their effect on the pistachio nuts quality-a Review. Journal of Agricultural Science. 3, 13-21.
Shayanfar S, Kashaninejad M (2012) The effect of different non-mechanical treatments on splitting pistachio nuts. Journal of Nuts. 3(3), 1-4.
Tsantili E, Takidelli C., Christopoulos MV, Lambrinea E, Rouskas D, Roussos PA (2010) Physical, compositional and sensory differences in nuts among pistachio (Pistachia Vera L.) varieties. Scientia Horticulturae. 125, 562-568.
Zheng Z (2011) World production and trade of pistschios: The role of the U.S. and factors affecting the export demand of U.S. Pistachios University of Kentucky Master's Theses. http://uknowledge.uky.edu/gradschool_theses/123.
