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Storage Stability of Kerman Pistachio Nuts (Pistacia vera L.)
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Hamid Tavakolipour
Published/Copyright:
December 20, 2010
Storage stability of whole split Kerman pistachio nuts (Pistacia vera L.) was examined on the samples stored at 5, 15, 25 and 35 °C and a relative humidity range of 11 to 87 percent. Rate constants of lipid oxidation reaction at 5 to 35 °C varied between 0.145 to 0.567 (month-1). The oxidation activation energy was 31.459 kJ/mol. Least product oxidation and lipolysis occurred at or near monolayer moisture content.
Published Online: 2010-12-20
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Keywords for this article
pistachio nuts;
lipid oxidation;
storage stability;
reaction kinetics;
activation energy
Articles in the same Issue
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- Study on Postharvest Physico-Mechanical and Aerodynamic Properties of Mungbean [Vigna radiate (L.) Wilczek] Seeds
- Numerical Investigation on the Effect of Uncertainty in Thermal Diffusivity on Thermal Process Lethality of Canned Foods
- Optimization of Ultrahigh Pressure Extraction of Momordicosides from Bitter Melon
- Galacto-oligosaccharides Production Using Permeabilized Cells of Kluyveromyces marxianus
- Relationships between Moisture Content and Physical Properties of Korean Honeys
- Colour Characteristics and Overall Acceptability of Fibre Enriched Biscuits: A Response Surface Approach
- Evaluation of Two Mathematical Models Applied to Soybean Hydration
- Mathematical Modelling of Thin Layer Sun and Solar Drying of Cassava Chips
- Effect of Wine Properties and Operating Mode upon Mass Transfer in Micro-Oxygenation
- Selection of Adsorbents and Determination of Parameters for the Separation of Glucose, Fructose, Sucrose and Fructooligosaccharides
- Response Surface Methodology for Studying the Effects of Feed Moisture and Ingredient Variations on the Chemical Composition and Appearance of Extruded Sorghum-Groundnut-Cowpea Blends
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