Tavakolipour Hamid
Department of Food Engineering, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.
J Food Sci Technol. 2015 Feb;52(2):1124-30. doi: 10.1007/s13197-013-1096-6. Epub 2013 Jul 14.
The most important postharvest operations of pistachio nuts including handling, transportation, green hull removal, dehydration, bulk storage and packaging of pistachios were studied. Results showed that air temperature had pronounced effect on drying time and air velocity didn't any significant effect on drying time. The entire drying process occurred in falling rate period and constant rate period was not observed. The optimum conditions for bulk storage of pistachio nuts were between 0 and 10 °C and relative humidity (RH) of 65-70 % or kept at higher than 10 °C (e.g. 15 °C) and less than 32 % RH, and monolayer moisture content had the longest shelf life due to the minimum changes in its lipid quality factors. The higher temperatures and longer storage times will accelerated deteriorative reactions in pistachio nuts especially on fat component and nylon under vacuum is the best packages for pistachio nuts among other packaging materials were studied in this research.
对开心果采后的重要操作进行了研究，包括处理、运输、去除绿壳、脱水、散装储存和包装。结果表明，气温对干燥时间有显著影响，而风速对干燥时间没有显著影响。整个干燥过程处于降速阶段，未观察到恒速阶段。开心果散装储存的最佳条件是温度在0至10°C之间，相对湿度（RH）为65 - 70%，或者保持在高于10°C（如15°C）且相对湿度低于32%，单层含水量因其脂质品质因子变化最小而具有最长的货架期。较高的温度和较长的储存时间会加速开心果的劣化反应，尤其是对脂肪成分的影响，本研究还探讨了在其他包装材料中，真空下的尼龙是开心果的最佳包装。
