عنوان	Experimental studies and interpretation of pistachio nut roasting process
نوع پژوهش	مقاله ارائه شده کنفرانسی
کلیدواژه‌ها	Pistachio nuts, physical properties, roasting
چکیده	The purpose of this study is to establish an accurate set of data concerning the evolution of the physical properties of pistachio nuts during hot air roasting process. Such properties are necessary for the design of equipment to handle, process, transport and storage. The changes in the physical properties were investigated as a function of moisture content (0.3-50% d.b.), roasting temperature (110-160 °C) and roasting time (5-30 minutes).
پژوهشگران	ژیل تری استرام (نفر اول)، رضا یگانه (نفر دوم)