Influence of Different Packaging Sysstem of Stability of Raw Dried Pistachio Nust at Various Conditions
Publish Year: 1386
نوع سند: مقاله کنفرانسی
زبان: English
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شناسه ملی سند علمی:
ICPPPN01_023
تاریخ نمایه سازی: 17 اردیبهشت 1386
Abstract:
The influence of packing system on stability during storage of raw dried pistachio nuts were studied. The pistachio nuts was packet in plastic multilayer pouches (PS/EVOH/PE) at different conditions (atmosphere , vacuum and oxygen scavenger). Accelerated shelf life testing (ASLT) method was used foe evaluation the storage of pistachio at 20,35 and 50 c . samples were analysis at 4,8,12 weeks by using of split – plot design. To follow the oxidation profile, the formation of volatile oxidized products (Hexanal) was determined by GC-MS. Results showed that the formation of hexanal under all conditions was siginificant (p<0.05) and the oxidative process could be quatitatively controlled by decreasing the oxygen concentration surrounding raw dried pistachio nuts by the using of packing systems. Pistachio nuts stored in oxygen scavenger system had a lower hezanal amount than both of vacuum and atmospheric systems.
Authors
Anders Leufven
SIK, the swedish Institute for food and Biotechnology
Nasser Sedaghat
Department of Food Science& Technology , Ferdowsi University , Mashhad, Iran
Mohammad Habibi
Department of Food Science& Technology , Ferdowsi University , Mashhad, Iran
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