عنوان مقاله [English]
This study investigated the effect of sorting table properties, namely length and width of the sort table, Light intensity level, number and average age of workers and presence of a unique chamber on microbial properties of pistachio samples provided from seven companies operating in the field of grading pistachios. The tests were carried out three times and one-way variance analysis (ANOVA) and Duncan's Advanced Test was used to analyze the data. The results of the study of the effect of sorting table on the microbial and aflatoxin properties of dry pistachio showed that, the percentage of reduction of aflatoxin B1 and total after pistachio processing was more than 85%. Comparison of the characteristics of the sorting table in the studied companies indicates the importance of whistle length as well as the number and average age of workers and the existence of a special chamber on aflatoxin reduction. The length of the table and the number of workers and the lower average age of workers increased the percentage of aflatoxin reduction in the samples. Also, the presence of a chamber for sorting and light intensity had an effect on the percentage of aflatoxin reduction. The results of the total count of microorganisms mold and yeast showed that these properties decreased due to the sorting process. Comparison of the logarithm of the total count of microorganisms and the logarithm of the mold and yeast levels with the standard limit indicated that in all pistachio samples prior to the sorting process these characteristics were below the standard limit. Due to the no significant difference in this property after the sorting process, it can be concluded that the characteristics of the sorting bar did not affect the microbial load of the samples. Overall, according to the results, the length of the sort table, the average age and the number of workers have a significant effect on the characteristics of the finished product.