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Pistachio deterioration detected by X-ray absorption

Author

Listed:
  • Alexey Proshlyakov

    (Department of Physics, Faculty of Engineering, Czech University of Life Sciences Prague, Prague, Czech Republic)

  • Stavros Yanniotis

    (Department of Food Science and Technology, Agricultural University of Athens, Athene, Greece)

  • Jiří Blahovec

    (Department of Physics, Faculty of Engineering, Czech University of Life Sciences Prague, Prague, Czech Republic)

Abstract

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.

Suggested Citation

  • Alexey Proshlyakov & Stavros Yanniotis & Jiří Blahovec, 2013. "Pistachio deterioration detected by X-ray absorption," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(2), pages 126-131.
    • Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:2:id:101-2012-cjfs
    DOI: 10.17221/101/2012-CJFS
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