Selected Geometric Characteristics, Density, and Mechanical Properties of Unsplit Pistachio Nut

Maghsoudi, Hossein; Khoshtaghaza, Mohammad Hadi; Minaei, Saeid

doi:10.1080/10942910802571745

Cited by 11 publications

(7 citation statements)

References 21 publications

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“…These results can be explained with contraction of the kernel as a result of decreasing the moisture. Similar results have been reported by Altuntas and Yildiz [12] for faba bean grains; Aktas et al [6] for almond nut; Dursun and Dursun [8] for caper seed; Kaleemullah and Gunasekar [18] for arecanut kernel; Maghsoudi et al [21] for unsplit pistachio nut; Razavi et al [24] for pistachio nuts and kernels; Abalone [28] for amaranth seeds; Bart-Plange and Baryeh [29] for cocoa bean, etc. They showed that physical properties increase numerically with an increase in moisture content.…”

Section: Physical Propertiessupporting

confidence: 85%

“…The results are in agreement with Singh and Goswami [11] who reported a decrease in energy absorbed by cumin seed with increasing in moisture content. Aktas et al [6] obtained a similar trend for some almond cultivars, whereas Maghsoudi et al [21] showed that greater energy is needed to split the pistachio nut at higher moisture content.…”

Section: Mechanical Propertiesmentioning

confidence: 88%

“…The deformation at rupture point can be used for the determination of the gap size between the surface to compress the fruit or nut for de-hulling or shelling. [4] In recent years, physical and mechanical properties have been studied for various crops, such as almond nut and kernel; [5][6][7] caper seed; [8] cherry laurel fruits; [9] cucurbit seed; [10] cumin seed; [11] faba bean; [12] Filbert nut; [13] hazel nut; [14,15] groundnut kernel; [16] macadamia nut; [17] orecanut kernel; [18] pin nuts; [19] Shea nut; [20] unsplit pistachio nut; [21] and walnut. [3,22] Dursun found that the compression position influenced the amount of force applied to crack walnut and other nuts.…”

Section: Razavi and Edalatianmentioning

confidence: 99%

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Effect of Moisture Contents and Compression Axes on Physical and Mechanical Properties of Pistachio Kernel

Razavi

Edalatian

2012

International Journal of Food Properties

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Selected mechanical properties of pistachio kernel of Ohadi cultivar, such as deformation, deformation ratio, rupture force, rupture strength, toughness, and hardness, were measured as a function of moisture content (at 5 levels of 38.5, 31.0, 24.0, 17.0, and 6.0% wet basis) and compression axis (at three loading positions of x, y, and z). Physical properties of the pistachio kernel, such as length, width, thickness, geometric mean diameter, sphericity, and surface area, were also determined. The results showed that the physical properties decreased linearly by decreasing moisture content. However, all mechanical properties increased with decreasing moisture content, except deformation and deformation ratio, which decreased with decreasing moisture content. The highest rupture force, deformation ratio, and toughness in all moisture content levels were obtained for pistachio kernel loaded along the z-axis. While for rupture strength, deformation, and hardness, the highest values were determined along the x-axis. The highest force required to initiate kernel rupture was 38.5 N at z-axis for 6% moisture content and the lowest 30.2 N at x-axis for 38.5% moisture content.

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Section: Physical Propertiessupporting

confidence: 85%

Section: Mechanical Propertiesmentioning

confidence: 88%

Section: Razavi and Edalatianmentioning

confidence: 99%

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Effect of Moisture Contents and Compression Axes on Physical and Mechanical Properties of Pistachio Kernel

Razavi

Edalatian

2012

International Journal of Food Properties

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“…Practical uses include as a fire starter, as a medium for orchids, as an additive for wood items, as an animal feed, etc. Unsplitted (closed shell) pistachio nuts are used as snack food . However, recycling in more valuable applications such as filler for appropriate polymeric matrixes or for activated carbon production should be preferred for a natural waste .…”

Section: Introductionmentioning

confidence: 99%

Use of ground pistachio shell as alternative filler in natural rubber/styrene-butadiene rubber-based rubber compounds

Karaağaç

2013

Polym. Compos.

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Bio‐based polymers and fillers draw a significant interest. Focus of this work is to use ground pistachio shell as alternative filler in a model natural rubber/styrene–butadiene rubber‐based conveyor belt compound. Compounds were prepared using a laboratory two‐roll mill by partial replacing of carbon black with pistachio shell. Cure characteristics, mechanical, thermal, morphological, and abrasion properties of pistachio shell containing vulcanizates have been studied. Increasing pistachio shell loading causes lower cure extent and lower tensile strength. However, abrasion resistance is significantly improved by incorporation of pistachio shell. Benefits of using pistachio shell as filler may include producing low price, environmentally friendly, and high abrasion resistant vulcanizates when some loses in tensile properties can be tolerated. POLYM. COMPOS., 35:245–252, 2014. © 2013 Society of Plastics Engineers

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“…It is referred to as the “green gold tree” due to its high economic value [3], [4]. Its origin is still indeterminate, but most experts come to an agreement that it probably originated in the Middle East [5], [6], [7].…”

Section: Introductionmentioning

confidence: 99%

Molecular polymorphism in Pistacia vera L. using non-coding regions of chloroplast DNA

Talebi

Akbari

Zamani

et al. 2016

Journal of Genetic Engineering and Biotechnology

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The present study describes plastid DNA polymorphism and reports a comparative analysis of two non-coding cpDNA regions (trnC–trnD and atpB–rbcL) in pistachio. Seventeen different genotypes of domestic and wild pistachio from Iran, Syria, Turkey and America were sampled. Total genomic DNA was extracted and amplified with trnC–trnD and atpB–rbcL specific primers and then were sequenced. Phylogenetic relationships and depiction of phylogenetic trees were conducted. Cultivated genotypes of Pistacia vera were classified in a group regardless of their geographic location. P. vera was isolated from Sarakhs but they placed in the two close groups. Among cultivated genotypes, Jalab was separated from other cultivated genotypes. Pistacia Khinjuk was classified with Pistacia atlantica subsp. mutica. The findings confirm the common splitting hypothesis for commercial pistachio genotypes of the P. vera wild-type and also indicated the direct impact of Iranian genotypes in the evolutionary process of cultivated pistachios in other parts of the world. In conclusion it can be inferred that cultivated varieties of pistachio and P. vera var. sarakhs have the same origin, moreover genomic chloroplast could appropriately identify the interspecies relationships of pistachios.

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Selected Geometric Characteristics, Density, and Mechanical Properties of Unsplit Pistachio Nut

Cited by 11 publications

References 21 publications

Effect of Moisture Contents and Compression Axes on Physical and Mechanical Properties of Pistachio Kernel

Effect of Moisture Contents and Compression Axes on Physical and Mechanical Properties of Pistachio Kernel

Use of ground pistachio shell as alternative filler in natural rubber/styrene-butadiene rubber-based rubber compounds

Molecular polymorphism in Pistacia vera L. using non-coding regions of chloroplast DNA

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