کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
225707 | 464507 | 2007 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The physical properties of pistachio nut and its kernel as a function of moisture content and variety: Part I. Geometrical properties
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Some geometrical properties of five major commercial Iranian pistachio varieties were evaluated as a function of moisture content. The moisture content of five varieties ranged from their harvest moisture content to a minimum of about 3-5% for nuts and 4-6% for kernels. The results showed that the length, width, height, sphericity, surface area, geometric and arithmetic mean diameters of pistachio nuts decreased and the shell splitting increased with decreasing moisture content. Corresponding values for pistachio kernels gave similar results. The relationships between the geometrical properties and moisture content of pistachio nuts and their kernels were obtained linearly as represented by regression equations.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 81, Issue 1, July 2007, Pages 209-217
Journal: Journal of Food Engineering - Volume 81, Issue 1, July 2007, Pages 209-217
نویسندگان
Seyed M.A. Razavi, B. Emadzadeh, A. Rafe, A. Mohammad Amini,