Storage Stability of Kerman Pistachio Nuts (Pistacia vera L.)

被引：19
|
作者：
Tavakolipour, Hamid [1 ]
Armin, Mohammad [1 ]
Kalbasi-Ashtari, Ahmad [2 ]
机构：
[1] Islamic Azad Univ, Sabzevar Branch, Tehran, Iran
[2] Univ Tehran, Tehran 14174, Iran
来源：
INTERNATIONAL JOURNAL OF FOOD ENGINEERING | 2010年 / 6卷 / 06期
关键词：
pistachio nuts; lipid oxidation; storage stability; reaction kinetics; activation energy;
D O I：
10.2202/1556-3758.1740
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Storage stability of whole split Kerman pistachio nuts (Pistacia vera L.) was examined on the samples stored at 5, 15, 25 and 35 degrees C and a relative humidity range of 11 to 87 percent. Rate constants of lipid oxidation reaction at 5 to 35 degrees 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.
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页数：13
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