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

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Effect of drying parameters on quality indicators of Damghan pistachio nuts (Pistacia vera L.( and determining effective diffusion coefficient in optimum conditions. FSCT 2008; 5 (19) :47-56
URL: http://fsct.modares.ac.ir/article-7-11358-en.html
Effect of drying parameters on quality indicators of Damghan pistachio nuts (Pistacia vera L.( and determining effective diffusion coefficient in optimum conditions
Abstract:   (4644 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
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Received: 2008/04/28 | Accepted: 2008/12/7 | Published: 2012/09/3
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