Moisture adsorption characteristics of pistachio nut cream: a new food product

Pistachio is used in different ways in food industry. Pistachio nut cream is a new delicate food product within this field. some properties of this product are required to be known to determine the best packaging materials and storage conditions. We determined the moisture sorption isotherms of this...

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Bibliographic Details
Published in:Italian journal of food science 2012-10, Vol.24 (4), p.339
Main Authors: Gamli, O. Faruk, Hayoglu, I, Turkoglu, H
Format: Article
Language:English
Subjects:
Chemical properties
Nuts
Packaging
Online Access:Get full text
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Summary:Pistachio is used in different ways in food industry. Pistachio nut cream is a new delicate food product within this field. some properties of this product are required to be known to determine the best packaging materials and storage conditions. We determined the moisture sorption isotherms of this product at 4° and 20°C using mathematical equations under saturated salt solutions. It was concluded that Halsey and Oswin equations were the most suitable equations with higher regression coefficients, and lower SSE and RMSE% values. We recommend these equations for use to determine the moisture adsorption characteristics of similar products to increase the shelf-life. --Keywords: cream, moisture isotherm, nut cream, pistachio nut, water activity--
ISSN:1120-1770
2239-5687