Determination of Effective Diffusivity Coefficient and Activation Energy of shelled pistachio by using fluidezed bed dryer
Vahid
Mohammadpour
Ferdowsi University of Mashhad
author
Mohamad Taghi
Hamed Mosavian
Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.
author
Ahmad
Etemadi
Ferdowsi University of Mashhad
author
text
article
2007
per
Knowledge of desorption kinetics is essential to predict the behavior of the material during drying
process and to design dryer equipment .The main objective of this study is to obtain the effective
diffusivity coefficient and activation energy of shelled pistachio. Another goal is to find drying
kinetics of shelled pistachio in fluidized bed dryer and so thin-layer characteristics of shelled
pistachios were determined experimentally as a function of temperature and air velocity .Accordingly,
6 mathematical models (Two term model, Exponential model, Logarithmic model, Page model,
Modified page model and Henderson & Pabis model) for describing the thin-layer drying behavior of
shelled pistachios were investigated. Tests were conducted using four air temperature (25,30,45 and 60
C) ,and three air velocities (6, 8 & 10m/s).Out of the 6 models considered ,the two term model were
considered to be the most suitable for describing the drying behavior of the shelled pistachios .Also,
for high air temperature and velocity, Henderson-Pabis model proved to be suitable .Results showed
that air velocity and operating temperature enhanced the kinetics of drying of shelled pistachio and the
drying air temperature had a great effect on the drying kinetics. By using of Fick’s second Law the
effective diffusivity coefficient and activation energy of pistachio was determined.
Keywords : Effective Diffusivity Coefficient, Activation Energy, Drying Kinetics, Fluidized Bed
Dryer, Pistachio Drying
Iranian Food Science and Technology Research Journal
Ferdowsi University of Mashhad
1735-4161
3
v.
2
no.
2007
https://ifstrj.um.ac.ir/article_26330_897a118a5e09f384fc8bfed245554e64.pdf
dx.doi.org/10.22067/ifstrj.v3i2.1759
Effect of Aflatoxin produced by Aspergillus flavus in reduction of our Pistachio marketing all over the world
Hossein
Saremi
Zanjan University
author
Seyed Mahmoud
Okhovvat
Zanjan University
author
text
article
2007
per
Pistachio product makes a special importance in the agricultural production of Iran and is one of the
main portion of non-petroleum exportation. Aflatoxin as secondary metabolites produced by the
fungus Aspergillus flavus on pistachio fruits is toxic and reduces our competition in global pistachio
markets.. It is necessary that Iran observe international standards and make investments in marketing .
We have to find new target markets for this product, particularly by eliminating fungal infection and
aflatoxin production . In this study, existing position and challenges of major pistachio producing and
its exporting in Iran and other countries are considered and a number of strategies are recommended.
Keyword: Pistachio, Aflatoxin, Aspergillus, exporting
Iranian Food Science and Technology Research Journal
Ferdowsi University of Mashhad
1735-4161
3
v.
2
no.
2007
https://ifstrj.um.ac.ir/article_26355_effad112a1b41dc22782fc2191e43eed.pdf
dx.doi.org/10.22067/ifstrj.v3i2.1760
Control managements of Aspergillus flavus a main aflatoxin producers and soil borne fungi on pistachio in kerman
Hossein
Saremi
Zanjan University
author
Seyed Mahmoud
Okhovvat
Zanjan University
author
Hanieh
Saremi
Zanjan University
author
text
article
2007
per
The pistachio gardens in Iran rival other countries with 280000 hectares and rank first in the world in
terms of annual production 300,000 MTs. Ecological factors for Pistachio planting favor the growth of
Aspergillus flavus which produce aflatoxin as secondary metabolites which reduces Pistachio exports.
It is important to control A. flavus and its aflatoxin production to increase Pistachio exportation in the
country. Soil borne fungi such as Fusarium spp., Phytophthora spp. and verticilium spp. makes also
root rot on pistachio trees which resulted yield reduction. It was necessary to find various ways for
control management of these fungi to control wilting and inhibit toxic production on pistachio. Soil
solarization and biological control application were two best methods for controlling soil borne fungi
and A. flavus which are used in many countries. We used soil solarization method for controlling soil
borne fungal pathogens in Kerman Application of this method reduced population density of the
pathogen from 1100 CFU –g/soil to 300 after 2 weeks and reduced to 100 CFU –g/soil after 4 weeks.
This method was simple, effective, no side effect and economic which can be used in nearly warm
areas.
Keyword: Control, Soil solarization, Aspergillus flavus, Pistachio
Iranian Food Science and Technology Research Journal
Ferdowsi University of Mashhad
1735-4161
3
v.
2
no.
2007
https://ifstrj.um.ac.ir/article_26397_dd27e7484935da837ab0ae9d885eb038.pdf
dx.doi.org/10.22067/ifstrj.v3i2.1777
Influence of Different Packaging Systems on Stability of Raw Dried Pistachio Nuts at Various Conditions
Nasser
Sedaghat
Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.
author
Mohammad Bagher
Habibi Najafi
Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.
author
text
article
2007
per
The influence of packaging system on stability during storage of raw dried pistachio nuts was studied.
The pistachio nuts were packed in plastic multilayer pouches (PS/EVOH/PE) at different conditions
(atmosphere, vacuum and oxygen scavenger). Accelerated Shelf Life Testing (ASLT) method was
used for evaluation the storage of pistachio at 20, 35 and 50 °C. Samples were analyzed at 4, 8, 12
weeks by using of split-plot design. To follow the oxidation profile, the formation of volatile oxidized
products (Hexanal) was determined by GC-MS. Results showed that the formation of hexanal under
all conditions was significant (p
Iranian Food Science and Technology Research Journal
Ferdowsi University of Mashhad
1735-4161
3
v.
2
no.
2007
https://ifstrj.um.ac.ir/article_26435_f349d95d6fbd99604b5e80ea94456eb2.pdf
dx.doi.org/10.22067/ifstrj.v3i2.1778
Pressurized Fluid Extraction of Pistachio Oil Using a Modified Supercritical Fluid Extractor and Factorial Design for Optimization
Seyed Hassan
Ghaziaskar
Department of Chemistry, Isfahan University
of Technology Isfahan
author
Ali
Sheibani
Yazd University
author
text
article
2007
per
A pressurized fluid extraction (PFE) method for the extraction of pistachio oil was developed using a
modified supercritical fluid extractor. The supercritical fluid extraction apparatus was modified to be
able to pump liquid solvent and CO2 into the extraction vessel alternatively. The experimental results
showed that the extraction yield was independent of the extraction pressure. It was also noticed that
addition of glass beads increased the extraction yield by more than 15%, while the extraction
reproducibility expressed by RSD was improved from 4% to 1%. Furthermore, the use of glass beads
reduced the solvent consumption from 35 to 20 mL. The influence of the effective variables (i.e.
temperature, time, and glass beads percentage) was optimized by a factorial design method. The model
allows the prediction of the extraction yield at different conditions. The PFE of pistachio oil was found
comparable in terms of the extraction yield (52.6%) and fatty acid composition with the Soxhlet
method. Two different solvents of n-hexane and ethanol were used for PFE of pistachio oil. The
extraction yield was about one third (i.e. 18%) when ethanol was used as solvent.
Keywords: Pressurized Fluid Extraction; Accelerated Solvent Extraction; Pistachio Oil; Supercritical
Fluid Extractor; Factorial Design Optimization; Soxhlet Extraction.
Iranian Food Science and Technology Research Journal
Ferdowsi University of Mashhad
1735-4161
3
v.
2
no.
2007
https://ifstrj.um.ac.ir/article_26470_422fe30eb433302999339d1ac44351cb.pdf
dx.doi.org/10.22067/ifstrj.v3i2.1779
Hydration kinetics and changes in some physical properties of wheat kernels
Mahdi
Kashani-Nejad
Gorgan University of Agricultural Sciences and Natural Resources.
author
Mahboobeh
Kashiri
Department of Food Science and Technology
Gorgan University of Agricultural Sciences and Natural Resources
author
text
article
2007
per
w
Iranian Food Science and Technology Research Journal
Ferdowsi University of Mashhad
1735-4161
3
v.
2
no.
2007
https://ifstrj.um.ac.ir/article_26506_c85a60bfc3f2b48dcc78391dba375537.pdf
dx.doi.org/10.22067/ifstrj.v3i2.3434
Physical properties and image analysis of wild pistachio nut (Baneh)
Seyed Mohammad Ali
Razavi
Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.
author
Masoud
Mazaheri Nasab
Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.
author
Farshid
Nikfar
Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.
author
Hesam
Sanaeefard
Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.
author
text
article
2007
per
q
Iranian Food Science and Technology Research Journal
Ferdowsi University of Mashhad
1735-4161
3
v.
2
no.
2007
https://ifstrj.um.ac.ir/article_26527_30c510821684034e52152e4355901b8b.pdf
dx.doi.org/10.22067/ifstrj.v3i2.3435