Hamidreza Gazor
Abstract
Pistachio is one of the most important horticultural products in Iran and its processing and packaging has main role for exportation. Drying is very important step in pistachio processing. In this step kernel moisture content is decreased to 4-6 percent (d.b.), which suitable for storage condition. ...
Read More
Pistachio is one of the most important horticultural products in Iran and its processing and packaging has main role for exportation. Drying is very important step in pistachio processing. In this step kernel moisture content is decreased to 4-6 percent (d.b.), which suitable for storage condition. Equilibrium moisture content (EMC) has important effect on drying time and kernel quality. In this research, pistachio moisture desorption isotherms were obtained at drying temperatures (45, 60, 75 and 90 ºC) for two varieties of split Iranian pistachio: Kalehghouchi and Fandoghi. For this purpose, static method and saturated salts were used . Data were evaluated by several isotherm models used for agricultural grains.
The experimental results showed that for each variety, EMC values reduced by increasing temperature.At different temperatures, Smith model gave good fitness for the data compared to the other models. Increasing temperature caused to reduce mono layer moisture content in pistachio. Also in this research, regression equations were obtained for estimation of mono layer moisture content at 45- 90ºC for each variety.
Key words: Isotherm curves, Equilibrium moisture content, Pistachio drying
