Pistachio deterioration detected by X-ray absorption

https://doi.org/10.17221/101/2012-CJFSCitation:Proshlyakov A., Yanniotis S., Blahovec J. (2013): Pistachio deterioration detected by X-ray absorption. Czech J. Food Sci., 31: 126-131.
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The measurement of the absorption coefficient of X-rays in healthy and fungus infected pistachio kernels was the main objective of this work aimed at detecting the potential injury by insects and/or fungi in the kernel. It was found that the absorption coefficient in the injured parts is about half of that in the healthy parts. The absorption coefficient is also affected by the position in the kernel due to the variations in cell dimensions and the oil and moisture contents in the kernels.  
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