Influence of Temperature and Air Velocity on Drying Time and Quality Parameters of Pistachio (Pistacia vera L.)

摘要: Abstract Drying is one of the important steps in pistachio processing. In this step kernel moisture content decreased from 50 to less than 5% (d.b.) which will result suitable condition for storage. Study effective parameters drying since these influence time and quality. research, a mono layer pistachios was dried at three different temperatures (60, 75, 90°C), levels air velocity (1.5, 2, 2.5 m/s). Changes time, protein, fat peroxide value were investigated two common Iranian varieties Kalehghouchi Fandoghi. Sensory tests also used check flavor temperature 90°C). Statistical analysis data indicated that increasing 90°C reduced down by about 37% caused change flavour. Taste consumer preference 75°C. If velocity...