Pistachio Processing

Combined pasteurization and drying technology was developed based on sequential IR and hot air heating technology. The new technology required less drying time compared with current hot air drying and could achieve effective inactivation of Enterococcus faecium in pistachios. The oil quality of the SIRHA-dried pistachios was within the range of industrial standard.

Related Publications:

Venkitasamy, C., M. Brandl, B. Wang, T.H. McHugh, R. Zhang, and Z. Pan. 2017. Drying and decontamination of pistachios with sequential infrared drying, tempering and hot air drying. International Journal of Food Microbiology. 246:85-91. https://doi.org/10.1016/j.ijfoodmicro.2017.02.005.

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