in order to prevent of inflorescence bud abscission and reduce of alternate bearing in pistachio cv. ‘ohadi’ an experiment with 12 treatments including of girdling, fruit thinning, application of urea (0.5%), sucrose (3 and 5%) and their combination with urea, zinc sulfate (0.05 and 0.1% of pure zinc) and also their combination with urea in 3 replication and during 2 stages, was conducted in 20...

drying is an important operational step in pistachio processing. there is a decrease in moisture content of pistachio nuts from 56-57% (d.b.) to 5-6% during the drying process. drying conditions affect the quality of dried pistachio nuts, therefore, this calls for an accurate description of the drying trend in the process. in this study finite element formulation and solution of diffusive moist...

pistachio is the most important nut that is produced in iran. little research has been done to examine the effect of ucb1-hybride rootstock plants as tissue culture for pistachios (2011 in toba company).this study aims to evaluate three pistachio varieties on ucb1 hybrid rootstock.  the experiment was conducted as a randomized complete block design with three treatment groups (including ohadi, ...

Pistachio is the most important nut that is produced in Iran. Little research has been done to examine the effect of UCB1-hybride rootstock plants as tissue culture for pistachios (2011 in Toba company).This study aims to evaluate three pistachio varieties on UCB1 hybrid rootstock.  The experiment was conducted as a randomized complete block design with three treatment groups (including Ohadi, ...

Title of Document: FORCE FED MICROCHANNEL HIGH HEAT FLUX COOLING UTILIZING MICROGROOVED SURFACES Edvin Cetegen, Doctor of Philosophy, 2010 Directed By: Michael Ohadi, Professor Department of Mechanical Engineering Among other applications, the increase in power density of advanced electronic components has created a need for high heat flux cooling. Future processors have been anticipated to exc...

background and objectives: edible films and coatings are effective method for decreasing oxidation and increasing the shelf life of pistachios. the present study investigated the effect of an edible gelatin coating containing ascorbic acid (aa: 1% w/v) and propyl gallate (pg: 100 ppm) on the oxidative stability and sensory properties of roasted pistachio nuts. materials and methods: pistachios ...