بررسي تأثير نوع دستگاه نم گير(طبقها ي وكالسكه اي) روي ويژگيهاي كيفي پسته رقم كله قوچي طي دورة انبارماني

Investigation of the Effect of Pre-dryer Types (Wheelchair and Stacking) on Quality Properties of Kale-Ghuchi Pistachio Cultivar During Storage

ﯾﮑﯽاز راﻫﻬﺎي اﻓﺰاﯾﺶﮐﯿﻔﯿﺖ وﮐﻤﯿﺖ ﭘﺴﺘﻪ، اﻓﺰاﯾﺶ دﻗﺖ در ﻣﺮﺣﻠﻪ ﻓﺮآوري آن ﻣﯽ ﺑﺎﺷﺪ. ﺑﻌﺪ از اﯾﻨﮑﻪ ﭘﺴﺘﻪ ﻫﺎ درﺣﻮضآﺑﯽ ﺗﻔﮑﯿﮏ ﺷﺪﻧﺪ، وارد دﺳﺘﮕﺎه ﻧﻢﮔﯿﺮ ﻣﯽ ﺷﻮﻧﺪ.ﻫﺪف از اﯾﻦ ﺗﺤﻘﯿﻖ ارزﯾﺎﺑﯽ دوﻧﻢ ﮔﯿﺮ راﯾﺞ ﭘﺴﺘﻪ )ﮐﺎﻟﺴﮑﻪاي و ﻃﺒﻘﻪاي( ﺑﻮد. ﺑﺪﯾﻦ-ﻣﻨﻈﻮر ﻧﻤﻮﻧﻪ ﻫﺎي ﭘﺴﺘﻪ ﺗﺎزه رﻗﻢ ﮐﻠﻪﻗﻮﭼﯽ از ﯾﮏ ﺑﺎغ واﻗﻊ در ﺷﻬﺮﺳﺘﺎن رﻓﺴﻨﺠﺎن ﭼﯿﺪه ﺷﺪ، ﺳﭙﺲ ﭘﻮﺳﺖﮔﯿﺮي اﻧﺠﺎم و در دو دﺳﺘﮕﺎه ﻧﻢ ﮔﯿﺮ ﻣﻮرد ﻓﺮآوري ﻗﺮار ﮔﺮﻓﺖ. ﻧﻤﻮﻧﻪ ﮔﯿﺮي ﻗﺒﻞ و ﺑﻌﺪ از ﻧﻢ ﮔﯿﺮﻫﺎ اﻧﺠﺎم ﺷﺪ. ﻃﯽ دورة اﻧﺒﺎرﻣﺎﻧﯽ آزﻣﻮنﻫﺎي ارزﯾﺎﺑﯽﺣﺴﯽ و وﯾﮋﮔﯽﻫﺎيﮐﯿﻔﯽ ﻧﻤﻮﻧﻪﻫﺎ اﻧﺠﺎمﮔﺮدﯾﺪ. اﺳﺘﺨﺮاج روﻏﻦ ﺑﺎ روش ﭘﺮس ﺳﺮد اﻧﺠﺎم ﺷﺪ. ﺑﺮاﺳﺎس ﻧﺘﺎﯾﺞ، ﻧﻤﻮﻧﻪ ﻫﺎي ﭘﺴﺘﻪ ﻧﻢ ﮔﯿﺮي ﺷﺪﻫﺪر دو دﺳﺘﮕﺎه ﻧﻢ ﮔﯿﺮ از ﻟﺤﺎظ ﻋﺪد ﭘﺮاﮐﺴﯿﺪ در ﻣﺤﺪوده ﻣﺠﺎز )ﮐﻤﺘﺮ از1 ﻣﯿﻠﯽاﮐﯽواﻻن اﮐﺴﯿﮋندرﮐﯿﻠﻮﮔﺮم( ﺑﻮدﻧﺪ. اﻋﺪادﭘﺮاﮐﺴﯿﺪ، ديان ﻣﺰدوج و ﺗﺮيان ﻣﺰدوج اﻧﺪازه ﮔﯿﺮي ﺷﺪه ﺣﺎﺻﻞ از ﻧﻤﻮﻧﻪ ﻫﺎي ﻧﻢ ﮔﯿﺮي ﺷﺪه در ﻃﻮل زﻣﺎن ﻧﮕﻬﺪاري اﻓﺰاﯾﺶ ﯾﺎﻓﺘﻪ و اﺧﺘﻼف آﻣﺎريﻣﻌﻨﯽ دار در ﺳﻄﺢ 5 درﺻﺪ ﻣﺸﺎﻫﺪه ﮔﺮدﯾﺪ. ﻧﺘﺎﯾﺞ ارزﯾﺎﺑﯽ ﺣﺴﯽ ﺷﺎﻣﻞ ﻃﻌﻢ وﻣﺰه، ﺑﻮ، رﻧﮓ و ﭘﺬﯾﺮشﮐﻠﯽ ﻧﺸﺎندادﮐﻪ اﯾﻦ ﻓﺎﮐﺘﻮرﻫﺎ در ﭘﺴﺘﻪ ﺧﺮوﺟﯽ ﻧﻢﮔﯿﺮﮐﺎﻟﺴﮑﻪاي ﻧﺴﺒﺖ ﺑﻪ ﻧﻢﮔﯿﺮﻃﺒﻘﻪاي ﻣﻘﺒﻮﻟﯿﺖ ﺑﻬﺘﺮيداﺷﺘﻨﺪ.ﮐﯿﻔﯿﺖ ﭘﺴﺘﻪ ﻧﻢﮔﯿﺮي ﺷﺪه ﺑﺎ ﻧﻢﮔﯿﺮﮐﺎﻟﺴﮑﻪاي ﺑﻬﺘﺮ از ﭘﺴﺘﻪ ﻧﻢﮔﯿﺮي ﺷﺪه ﺑﺎ ﻧﻢﮔﯿﺮﻃﺒﻘﻪاي اﺳﺖ. اﻣﺘﯿﺎزات ﻧﻢﮔﯿﺮﮐﺎﻟﺴﮑﻪاي ﺳﺒﺐ ﻣﯽﮔﺮددﮐﻪ ﺑﻪ ﻣﺮور زﻣﺎنﺗﻮﻟﯿﺪﮐﻨﻨﺪﮔﺎن ﻧﯿﺎز ﺑﻪ ﺳﯿﺴﺘﻢ ﭘﯿﺸﺮﻓﺘﻪﺗﺮ ﻓﺮآوري را اﺣﺴﺎس ﻧﻤﻮده و ﺑﺮ اﺳﺎس ﻧﯿﺎز ﻧﻢﮔﯿﺮﮐﺎﻟﺴﮑﻪاي ﺑﺎ اﻣﺘﯿﺎزاﺗﯽ ﺑﯿﺸﺘﺮ از ﻧﻢﮔﯿﺮ ﻃﺒﻘﻪاي وارد ﺑﺎزار ﺷﻮد.

One way to increase the quality and quantity of pistachios is increasing in its accuracy in processing stage. After separating the pistachio in floating tank, they enter inpre-dryer. The aim of this study was to assess two common pistachio pre-dryers (wheelchair and stacking), respectively. For this purpose, samples of Kalleh-Ghoochifresh pistachio were harvested from orchards of Rafsanjan city, peeled and processed in two pre-dryers. Sampling was performed before and after pre-dryers. During the storage period, sensory evaluation tests and qualitative characteristics of the samples were performed. Oil was extracted by cold press. Based on the results, the peroxide value of pistachio samples in two pre dryer units (less than 1Oxygenmilliequivalent /kilogram) was in acceptable range. The peroxide value, conjugated dieneand conjugatedtriene of pre-dried samples increased during storage, and a significant difference was observed at 5% level. Sensory evaluation results on the factors including flavor, smell, color and appearance, showed that these factors were better in wheelchair pre-dryer compared to stacking pre-dryer. Manufacturers are increasingly in need of a moresophisticated system of processing and, based on the need for a wheelchair predryerwith more privileges than the stacking pre-dryer, enter the market.