Toktam Mohammadi Moghaddamm
Department of Food Science and Technology, Neyshabur University of Medical Sciences, Neyshabur, Iran Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), POBox: 91775-1163, Mashhad, Iran
[ 1 ] - Application of Artificial Neural Networks (ANN) and Image Processing for Prediction of the Geometrical Properties of Roasted Pistachio Nuts and Kernels
Roasting is the most common way for pistachio nuts processing, and the purpose of that was to increase the products total acceptability. Purpose of this study was to investigate the effect of temperature (90, 120 and 150°C), time (20, 35 and 50 min), and roasting air velocity (0.5, 1.5 and 2.5 m/s) on geometrical attributes of pistachio nuts and kernels including principle dimensions, shape fac...
[ 2 ] - Application of Artificial Neural Networks (ANN) and Image Processing for Prediction of Gravimetrical Properties of Roasted Pistachio Nuts and Kernels
Roasting is among the most common methods of nut processing causing physical and chemical changes and ultimately increasing overall acceptance of the product. In this research, the effects of temperature (90, 120 ,and 150°C), time (20, 35 ,and 50 min) ,and roasting air velocity (0.5, 1.5 ,and 2.5 m/s) on gravimetrical properties of pistachio nuts and kernels including unit mass, true density, o...
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