عنوان مقاله English
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.
کلیدواژهها English
