MOISTURE ADSORPTION CHARACTERISTICS OF PISTACHIO NUT CREAM: A NEW FOOD PRODUCT

Abstract

Pistachio is used in different ways in food industry. Pistachio nut cream is a new delicate food product within this field. Some properties of this product are required to be known to determine the best packaging materials and storage conditions. We determined the moisture sorption isotherms of this product at 4 degrees and 20 degrees C using mathematical equations under saturated salt solutions. It was concluded that Halsey and Oswin equations were the most suitable equations with higher regression coefficients, and lower SSE and RMSE% values. We recommend these equations for use to determine the moisture adsorption characteristics of similar products to increase the shelf-life.