An article authored by a faculty member of the Mechanical Engineering Department at Bozorgmehr University of Qaenat was published in a prestigious journal with a JCR-Q1 ranking. August 31, 2024."

According to the university’s public relations office, the article by Dr. Hamid Mortezapur, esteemed faculty member of the Mechanical Engineering Department at Bozorgmehr University of Qaenat, titled “Innovative approach in pistachio processing: Effect of explosion puffing drying on the quality characteristics of dried pistachios” was published in the journal `LWT – Food Science and Technology ` with a JCR-Q1 ranking and an impact factor of 6.

Pistachios, as one of Iran’s strategic horticultural products, are internationally valued for their nutritional content and unique sensory qualities. Among the processing stages, drying significantly affects their overall quality. This study proposed a novel drying method based on sudden explosion puffing to improve pistachio processing outcomes.

The proposed drying system places the product in a sealed chamber immersed in a hot water bath, where it is subjected to high pressure for a specific duration. Subsequently, the pressure is suddenly released, creating a vacuum inside the chamber.

This study examines the impact of pressure intensity and duration on drying time and the quality characteristics of pistachios. The pistachios dried using the proposed system were compared with a control sample dried in an oven. The results indicate that decreasing the pressure led to reduced quality parameters such as texture and peroxide value. However, the drying time in the proposed system was significantly shorter than the control, and the sudden evaporation method effectively promoted pistachio splitting.

Bozorgmehr University of Qaenat’s research management and public relations office extends congratulations to the researchers and the university community on this achievement and wishes them continued success.