سال انتشار: ۱۳۸۷

محل انتشار: هجدهمین کنگره ملی علوم و صنایع غذایی

تعداد صفحات: ۵

نویسنده(ها):

Shima Shayanfar – Department of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Beheshti Ave., Gorgan,49138-15739, Iran
Mahdi Kashaninejad –

چکیده:

The aim of the present work was to evaluate the influence of different thermal treatments on splitting the pistachio nuts (Pistacia vera L.). The effect of different wet and dry thermal treatments on the splitting rate of non-splitted pistachio nuts were investigated in thisstudy. Different treatments were applied by using 100°C boiling water, 12°C cold water, microwave oven, electrical oven andrefrigerator. The results showed that wet thermal treatments had significant effect on the splitting percentage of pistachio nuts and nosignificant effect was observed in dry ones