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Predicting the Moisture Content and Texture of Raw Pistachio Kernels during Storage.

机译：预测开心果仁在储存过程中的水分含量和质地。

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摘要

While raw pistachios are shipped and stored, their quality deteriorates as they absorb moisture from their surroundings. At high moisture contents (MC), they lose the consumer-favored crunchy texture and develop mold. However, maintaining them at low MC may be more costly. Therefore, information regarding the MC and texture of pistachios at various conditions is valuable in maximizing quality of pistachios and minimizing costs during storage and shipping.;In this study, adsorption isotherms and moisture uptake kinetics of raw Kerman pistachios were obtained using the gravimetric method while texture was quantified using a TA.XT2 texture analyzer and a 1-mm penetration probe. Adsorption isotherms of kernels obtained experimentally at five temperatures—7, 25, 35, 45, and 50°C—and at least seven relative humidity (RH) levels ranging 11 to 82% followed the Type II sigmoid shape with monolayer moisture value of 0.02 g water /g dry solid. Effective diffusion coefficients (D eff) of water in raw pistachios obtained by fitting Fick's second law for RH>43% ranged from 0.056 to 1.5 x 10-6 cm 2/s. From the texture analysis, the hardness and stiffness of raw kernels followed Fermi's empirical equations where plasticization was observed near water activity (aw) of 0.45-0.65. Combining all the analysis, a computational model was developed to reasonably predict the MC, aw , and texture of raw pistachio kernels during different storage conditions given the temperature, RH, storage time, and initial MC of raw pistachio kernels. Compared to experimental values, most (or about 90%) of the theoretical values of the quality parameters calculated from the prediction model deviated by less than 15% while the remaining few deviated by less than 39%. Thus, this computational program may be used by pistachio processors and handlers to aid in the optimization of packaging designs and storage conditions for pistachios.
机译：在运输和存储原始开心果时，由于开心果从周围环境吸收水分，质量会下降。水分含量高（MC）时，它们会失去消费者喜爱的松脆质地，并发霉。但是，将它们保持在低MC可能会更昂贵。因此，关于开心果在各种条件下的MC和质地的信息对于最大化开心果的质量并最小化存储和运输过程中的成本非常有价值。;在这项研究中，使用重量法获得了原始克尔曼开心果的吸附等温线和水分吸收动力学。使用TA.XT2纹理分析仪和1-mm穿透探针对组织进行定量。在5、7、25、35、45和50°C的五个温度下通过实验获得的籽粒的吸附等温线，且至少七个相对湿度（RH）的水平在11％至82％之间，呈II型S型曲线，单层水分值为0.02克水/克干固体。通过针对RH> 43％拟合菲克第二定律获得的开心果中水的有效扩散系数（D eff ）为0.056至1.5 x 10 -6 cm 2 /秒。从质地分析来看，粗仁的硬度和刚度遵循费米经验方程，在0.45-0.65的水活度（a ）附近观察到增塑作用。结合所有分析，开发了一个计算模型来合理地预测给定温度，相对湿度，储存时间和原料的初始MC在不同储存条件下开心果仁的MC，a w 和质地。阿月浑子仁。与实验值相比，从预测模型计算出的质量参数的理论值的大部分（或大约90％）偏离了不到15％，而其余的偏离不到39％。因此，开心果处理器和处理器可以使用该计算程序来帮助优化开心果的包装设计和存储条件。

著录项

  • 作者

    Dai, Annie Anqi.;

  • 作者单位

    University of California, Davis.;

  • 授予单位 University of California, Davis.;
  • 学科 Agriculture Food Science and Technology.;Engineering Agricultural.
  • 学位 M.S.
  • 年度 2012
  • 页码 170 p.
  • 总页数 170
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

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