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.
(2008). Effect of drying parameters on quality indicators of Damghan pistachio nuts (Pistacia vera L.( and determining effective diffusion coefficient in optimum conditions. Journal of food science and technology(Iran), 5(19), 47-56.
MLA
. "Effect of drying parameters on quality indicators of Damghan pistachio nuts (Pistacia vera L.( and determining effective diffusion coefficient in optimum conditions", Journal of food science and technology(Iran), 5, 19, 2008, 47-56.
HARVARD
(2008). 'Effect of drying parameters on quality indicators of Damghan pistachio nuts (Pistacia vera L.( and determining effective diffusion coefficient in optimum conditions', Journal of food science and technology(Iran), 5(19), pp. 47-56.
CHICAGO
, "Effect of drying parameters on quality indicators of Damghan pistachio nuts (Pistacia vera L.( and determining effective diffusion coefficient in optimum conditions," Journal of food science and technology(Iran), 5 19 (2008): 47-56,
VANCOUVER
Effect of drying parameters on quality indicators of Damghan pistachio nuts (Pistacia vera L.( and determining effective diffusion coefficient in optimum conditions. Journal of food science and technology(Iran), 2008; 5(19): 47-56.
