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گواهی نمایه سازی مقاله The Effect of Different Thermal Treatments on Splitting of the Pistachio Nut

عنوان مقاله: The Effect of Different Thermal Treatments on Splitting of the Pistachio Nut
شناسه (COI) مقاله: NCFOODI18_056
منتشر شده در هجدهمین کنگره ملی علوم و صنایع غذایی در سال ۱۳۸۷
مشخصات نویسندگان مقاله:

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

خلاصه مقاله:
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

کلمات کلیدی:
Pistachio; Splitting; Microwave; Thermal treatments

صفحه اختصاصی مقاله و دریافت فایل کامل: http://www.civilica.com/Paper-NCFOODI18-NCFOODI18_056.html