关于智利果（Pinus gerardiana）坚果干燥和储存的研究。
Studies on drying and storage of chilgoza (Pinus gerardiana) nuts.
机构信息
Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan, HP 173230 India.
Department of Basic Sciences, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan, HP 173230 India.
出版信息
J Food Sci Technol. 2014 Sep;51(9):2092-8. doi: 10.1007/s13197-012-0692-1. Epub 2012 Apr 19.
Present studies were undertaken with the aim of screening a suitable mode of drying and packaging material for storage of chilgoza nuts. A temperature of 55 °C was found most suitable for the drying of nuts in cabinet drier. Cabinet drier was found the best drying mode among four for drying of chilgoza nuts on the basis of quality characteristics such as moisture, water activity and sensory attributes. Further, out of five packaging materials selected in the study, glass jar followed by aluminium laminate pouch was found to be suitable for the packing and storage of dried nuts in ambient conditions for 6 months on the basis of retention of better physico-chemical and sensory attributes.
本研究旨在筛选适宜的干燥方式和包装材料，以储存松子。研究发现，在柜式干燥器中，55°C 的温度最适合坚果干燥。基于水分、水分活度和感官特性等质量特征，柜式干燥器是四种干燥松子方法中最好的干燥方式。此外，在所选择的五种包装材料中，基于更好地保持物理化学和感官特性，玻璃罐和铝塑复合袋被发现适合在环境条件下包装和储存干燥坚果 6 个月。
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