mechanical properties of non-split pistachio nuts are among the lada required for the design of equipment needed for processing of the nut. unsplit pistachio nut samples were uniaxially loaded to determine the nut’s needed splitting force and energy, as well as poisson’s ratio and young’s modulus of elasticity. the tests were carried out at four moisture contents (5, 10, 15 and 20% wb), under f...

This report describes an infant who presented with a half shell of a pistachio nut adherent to the palatal mucosa. Initial clinical examination suggested the possibility of a palatal tumor. The case is presented so that others are made aware of this phenomemon and potential hazard. Insertion of foreign particulate matter and objects into the mouth is an everyday occurrence with infants and chil...

In order to determine effect salicylic acid and Zn on characteristics of pistachio nut (Pistacia vera L. cv. Owhadi), the experiment was carried out as factorial in the framework of CRD design with three replications. The results showed that salicylic acid and Zn increased nut fresh weight and decreased blank nut percentage. The application of salicylic acid decreased splitting percentage and k...

fresh pistachio nuts undergo biochemical and physiological changes after harvest and postharvest and as a result, it has a short shelf life. the purpose of this research is to study the effects of packaging type and edible coating on quality and increasing the shelf life of fresh pistachio nut. therefore, two separate experiment were conducted and in first one the individual fresh pistachio wer...

Comparison analysis of linear least-square method and non-linear method of three widely used isotherms (Langmuir, Freundlich, and Redlich-Peterson) were examined to experiment with Remazol Red (C.I. 18221) onto pistachio nut shells at a solution temperature of 293 K. All three isotherm equations showed a better fit to the experimental equilibrium data. The results show that the Langmuir model s...

BACKGROUND:Raw and roasted nuts are one of the most popular snacks consumed in Iran but mishandling and poor storage conditions and practices may lead to promote the growth of microorganisms and foodborne intoxications and infections. OBJECTIVES:The purpose of this study was to investigate the microbial quality of raw and roasted (salted and unsalt- ed) n...

BACKGROUND Allergenicity of foods can be influenced by processing. Tree nuts are an important source of nutrition and increasingly consumed; however, processing methods are quite variable and data are currently lacking on the effects of processing on allergenicity. OBJECTIVE To perform a systematic literature review on the effects of food processing on the allergenicity of tree nuts. METHOD...

Many allergens, such as hazelnut, peanut, charlock, celery, sesame, lupine, walnut, almond, macadamia nut, hickory, pistachio, wheat gliadins, may be present in food products, however, undeclared or as unintentional additives. Due to the growing number of allergic reactions, it is crucial to have fast, reliable methods of allergen detection in processed food products. This review summarizes the...

pistachio has a special ranking among iranian agricultural products. iran is known as the largest producer and exporter of pistachio in the world. agricultural products are imposed under different thermal treatments during storage and processing. designing all these processes requires thermal parameters of the products such as specific heat capacity. regarding the importance of pistachio proces...