Volume 5, Issue 19 (2008)                   FSCT 2008, 5(19): 47-56 | Back to browse issues page

XML Persian Abstract Print

Effect of drying parameters on quality indicators of Damghan pistachio nuts (Pistacia vera L.( and determining effective diffusion coefficient in optimum conditions
Abstract:   (4180 Views)
  The effects of air temperature (40, 50, 60 and 70 oC), air velocity (1 and 2m/s) and bed depth [1(monolayer), 3 and 5cm)] on drying time, drying rate and quality indicators of Pistachio-nuts such as peroxide value and free fatty acids was determined in an experimental air cross flow drier and optimum conditions for pistachio-nuts drying was obtained. Also effective diffusion coefficient (Deff(and activation energy were determined by using Ficks second law (between 40 to 70oC) and Arrhenius model, respectively.
Keywords: Pistachio Nut, Dehydration Process, Diffusion coefficient, Quality Indicators, and Activation Energy
Full-Text [PDF 167 kb]   (2886 Downloads)    

Received: 2008/04/28 | Accepted: 2008/12/7 | Published: 2012/09/3
Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.