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	Provedor de dados CIGR Journal (4) AgEcon (2) Autor Kouchakzadeh, Ahmad (4) Alston, Julian M. (2) Brunke, Henrich (2) Gray, Richard S. (2) Sumner, Daniel A. (2) Tajri, Behnam (1) Mais... Palavra-chave Pistachios (6) Food Consumption/Nutrition/Food Safety (2) Agribusiness (1) Collective Action (1) Collective action (1) Cost-benefit analysis (1) Desiccation (1) Food Safety (1) Food regulations (1) Food safety (1) Food scare (1) Government Regulation (1) H4 (1) High electric field (1) I18 (1) Marketing Orders (1) Marketing orders (1) Microwave thermal shocking (1) Modelling (1) Peleg equation (1) Mais... Tipo do documento Info:eu-repo/semantics/article (4) Conference Paper or Presentation (1) Journal Article (1) Ano 2017 (1) 2016 (2) 2013 (1) 2006 (1) 2004 (1) País China (4) United States (2) Idioma Inglês (6)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 6 Primeira ... 1 ... Última Demand Enhancement through Food-Safety Regulation: Benefit-Cost Analysis of Collective Action in the California Pistachio Industry AgEcon Alston, Julian M.; Brunke, Henrich; Gray, Richard S.; Sumner, Daniel A.. Food safety shocks can threaten the health of consumers, create havoc within an industry and result in severe losses to producers. Governments often attempt to enhance food safety by mandating standards and inspection of food products to supplement the voluntary efforts by private firms. This paper assesses a form of collective action that falls between typical government mandates and purely private action. The California pistachio industry recently established a U.S. federal marketing order. This order sets quality standards and requires inspection and certification, aiming to reduce the likelihood of dangerous or poor quality pistachios being sold to consumers and to provide some quality assurance to consumers. Simulation results indicate that, across... Tipo: Conference Paper or Presentation Palavras-chave: Food Safety; Collective Action; Specialty Crops; Government Regulation; Marketing Orders; Pistachios; Food Consumption/Nutrition/Food Safety; Q18; Q13; I18; H4. Ano: 2006 URL: http://purl.umn.edu/25461 Industry-mandated testing to improve food safety: the new US marketing order for pistachios AgEcon Brunke, Henrich; Alston, Julian M.; Gray, Richard S.; Sumner, Daniel A.. Food safety shocks can threaten the health of consumers, create havoc within an industry and result in severe losses to producers. Governments often attempt to aid food safety by mandating standards and inspection of food products to supplement the efforts by private firms and industries. This article assesses a form of collective action that falls between typical government mandates and purely private action. The California pistachio industry recently established a U.S. federal marketing order, which sets quality standards and inspection to reduce the likelihood of dangerous or poor quality pistachios. Simulation results indicate that, across the full range of parameters used in the analysis, the benefit-cost analysis was always favorable to the new... Tipo: Journal Article Palavras-chave: Food safety; Food scare; Collective action; Marketing orders; Pistachios; Public good; Food regulations; Cost-benefit analysis; Agribusiness; Food Consumption/Nutrition/Food Safety. Ano: 2004 URL: http://purl.umn.edu/97502 Softening in pistachio kernels during ultrasonic desiccation CIGR Journal Kouchakzadeh, Ahmad. Changes in Young’s modulus of pistachio kernels after ultrasonic desiccation were examined.  Young’s modulus in ultrasonic dried nuts (6.3% to 8.0% d.b.) rises from 27 to 35 MPa within 150 W to 300 W ultrasonic powers.  The sun dried modulus values were roughly greater than 70 MPa and a consistent trend like acoustic dried could not be observed.  These results showed the acoustic softening is accrued when the pistachio kernels are exposed to ultrasonic vibration.  Kernels could not maintain its hardness so the Young’s modulus decreased rather than sun dried. Tipo: Info:eu-repo/semantics/article Palavras-chave: Ultrasonic softening; Young’s modulus; Desiccation; Pistachios. Ano: 2016 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3117 Microwave thermal shocking assisted pistachios splitting mouth CIGR Journal Kouchakzadeh, Ahmad. The aim of this study was to evaluate the effect of microwave thermal shocking on cracking pistachio’s mouth.  A hundred closed nuts were soaked in water for 5 to 24 hours at different temperatures from 0ºC to 25ºC and then shocked thermally for creaking by microwave irradiation.  Results showed that in 540W power and higher all 100 pistachios were split.  The cracking started after 6 min and all 100 pistachios were split after 16 min microwave irradiation in 540, 720 and 900 W if the nuts were soaked for 5 hours in 25ºC water before.   Keywords: microwave thermal shocking, splitting mouth, pistachios Tipo: Info:eu-repo/semantics/article Palavras-chave: Microwave thermal shocking; Splitting mouth; Pistachios. Ano: 2013 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2599 Modelling mass transfer during water absorption of closed mouth pistachios CIGR Journal Kouchakzadeh, Ahmad; Tajri, Behnam. This study was undertaken to analyze the kinetics of water absorption and to derive an equation for the rate at which water is absorbed by closed mouth pistachios.  We used Kaleh_ghoochi, the major variety of Iranian pistachios.  The water-absorption rate equation of closed mouth pistachios between 5°Cand 25°Cwas presumed based on the Peleg equation.  The Peleg coefficients k1 and k2 were negligible changed with water temperature depending on the product and can be useful in estimating approximate immersing time and temperature for splitting mouth of pistachios. Tipo: Info:eu-repo/semantics/article Palavras-chave: Pistachios; Water absorption; Peleg equation; Modelling. Ano: 2017 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3907 The hybrid drying of pistachios by solar energy and high electric field CIGR Journal Kouchakzadeh, Ahmad. An innovative access to sun drying was tested in this study using a flat bed as product support and high electric field exciter. The moist unshelled pistachios were dried in electric fields under open sun and variation of weight was recorded. The results showed that the Logarithmic model was found to be the most suitable for describing drying curve of pistachios. By applying 10, 20 and 30 kV electric fields about 0.58 to 3.1 W for each kilograms moist pistachio in solar drying; the nuts moisture could be cut in 8 h to a proper level. The energy-efficient and lower cost of the drying apparatus with a simple needle and plate assembly are the advantages of this technique. Tipo: Info:eu-repo/semantics/article Palavras-chave: Sun drying; High electric field; Pistachios. Ano: 2016 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3442 Registros recuperados: 6 Primeira ... 1 ... Última

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