The Effect of Different Non-mechanical Treatments on Splitting Pistachio Nuts

One of the undesirable features in pistachio nuts (Pistacia vera L.) is the incidence of non-split nuts, which affects the price of the final product. In order to attain the kernel inside, the non-split nuts are mostly cracked mechanically. However, this practice may damage the kernel. Akbari variety of pistachio nut was selected to evaluate the influence of different non-mechanical treatments on splitting the nuts. Different treatments were applied by soaking the nuts in water at different temperatures (10, 100 °C) and roasting and heating by oven and microwave in different orders. The results indicated that soaking along with thermal treatment had a significant effect on the amount of splitting (P