Modeling the Moisture Loss Kinetics for Different Cultivars of Pistachio Kernels During the Infrared Roasting and its Effect on the Aflatoxin and Microbial Contamination

Figure 1
Afsaneh Morshedi, Toktam Mohammadi-Moghaddam and Seyyed Mohammad Ali Razavi

 

Abstract

This aim of this research was to model the moisture loss kinetic of four pistachio kernels cultivars (Akbari, Ahmadaghaei, Kaleghouchi, and Fandoghi) during the IR (Infrared)-roasting and to study the effect of IR-roasting on the microbial and aflatoxin contamination. The IR-roasting process applied in the optimum point of each variety. For all pistachio cultivars, the best model to predict the moisture ratio during the process was the Weibull model. The activation energy (Ea) values for Ahmadaghaei, Fandoghi, Akbari, and Kaleghouchi cultivars were 16.67, 17.07, 27.73 and 21.76 kJ/mol, respectively. In the optimum conditions of the IR-roasting process, the highest effective thermal diffusivity (Deff) belonged to Ahmadaghaei (1.52 x 10-6 m2/s), Fandoghi (5.19 x 10-8 m2/s), Akbari (6.29 x 10-6 m2/s), and Kaleghouchi (5.96 x 10-6 m2/s) kernels, respectively. The least consumption energy was observed for Ahmadaghaei (52.17 kWh), Fandoghi (58.6 kWh), Akbari (78.4 kWh), and Kaleghouchi (95.3 kWh). The process could reduce microorganisms, molds and yeasts numbers in all pistachio cultivars as well as different aflatoxins. Total counts of microorganisms and molds and yeasts decreased 99.9% in all cultivars. Aflatoxin decreasing was different among 64 – 89% in different cultivars. According to the energy consumption, process time, and decreasing different microbial and aflatoxin decreasing; it seems that roasting pistachio kernels by IR can be a useful alternative for pistachio roasting.

Published on: December 05, 2023
doi: 10.17756/jfcn.2023-163
Citation: Morshedi A, Mohammadi-Moghaddam T, Razavi SMA. 2023. Modeling the Moisture Loss Kinetics for Different Cultivars of Pistachio Kernels During the Infrared Roasting and its Effect on the Aflatoxin and Microbial Contamination. J Food Chem Nanotechnol 9(4): 163-171.

126
Downloads