Physical properties of pistachio nut and its kernel as a function of moisture content and variety. Part II. Gravimetrical properties

Journal of Food Engineering

Volumn 81, Issue 1, 2007, Pages 218-225

  Razavi, Seyed M A ^a   Rafe, A ^a   Mohammadi Moghaddam, T ^a   Mohammad Amini, A ^a  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

Author keywords

Bulk density; Peeling loss; Porosity; Shell ratio; True density; Unit mass; Volume

Indexed keywords

DRYING; GRAVIMETRIC ANALYSIS; MOISTURE; POROSITY; VOLUME MEASUREMENT;

BULK DENSITY; PEELING LOSS; SHELL RATIO; TRUE DENSITY; UNIT MASS;

FOOD PRODUCTS;

PISTACIA VERA;

EID: 33846567156     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.10.024     Document Type: Article

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