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

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.