Studies on drying and storage of chilgoza (Pinus gerardiana) nuts
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چکیده
منابع مشابه
Studies on drying, packaging and storage of solar tunnel dried chilgoza nuts
Chilgoza (Pinus gerardiana) is one of the pine nuts among six species found in India which produce edible nuts. Because of the traditional handling of this nut by tribals, it lasts only for few weeks in the market. Studies were undertaken to compare the solar drying modes for drying of this nut and screen out the suitable packaging material for its storage. Extracted nuts were dried under three...
متن کاملAFLATOXIN CONTAMINATION IN CHILGOZA PINE NUTS (Pinus gerardiana Wall.) COMMERCIALLY AVAILABLE IN RETAIL MARKETS OF JAMMU, INDIA
The aim of the present investigation was to check natural aflatoxin contamination and aflatoxigenic potential of Aspergillus flavus strains isolated from chilgoza pine nuts. Fifty eight samples of chilgoza pine nuts, randomly purchased from retail shops and local markets of different locations of Jammu, were subjected to mycological analysis for isolation of Aspergillus flavus isolates using st...
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1. to determine whether difference in birth body mass influenced growth performance in pipistrellus kuhlii we studied a total of 12 captive-born neonates. bats were assigned to two body mass groups: light birth body mass (lbw: 0.89 ± 0.05, n=8) and heavy birth body mass (hbw: 1.35 ± 0.08, n=4). heavier body mass at birth was associated with rapid postnatal growth (body mass and forearm length) ...
Chemical profiling of Portuguese Pinus pinea L. nuts.
BACKGROUND The first detailed chemical characterisation of Portuguese pine nut (Pinus pinea L.) is reported concerning proximate composition, fatty acid, mineral and vitamin contents. RESULTS Based on the analysis of 27 different populations, pine nuts were characterised by high contents of fat (47.7 g per 100 g dry matter (DM)), protein (33.8 g per 100 g DM) and phosphorus (1130 mg per 100 g...
متن کاملDrying Kinetics of Pistachio Nuts (Pistacia vera L.)
The effect of different air temperatures (40, 50, 60 and 70°C), air velocities (1 and 2 m/s) and bed depth (monolayer, 3 and 5 cm) on drying kinetics and lipid quality (peroxide value and free fatty acids) of a variety of Persian Pistachio nuts (Abasali variety) were studied. Additionally, effective diffusivity (D ) was determined eff by using Fick’s second law varied from 7.061×10 to 2.105×10 ...
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ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2012
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-012-0692-1