American Journal of Food Technology1557-45711557-458XAcademic Journals Inc.10.3923/ajft.2010.195.206KouchakzadehA. TavakoliT. 3201053The thermal conductivity, thermal diffusivity and bulk density of Iranian pistachios were measured as functions of temperature (ranging from 50 to 93°C) and moisture content (ranging from 3 to 52% db). Specific heats were then calculated from measured thermal conductivity, diffusivity and bulk density. Results showed that the decreases in moisture content to 11.5% (db) produce reduction in thermal conductivity and specific heat, but decreases in moisture content to 3.3% (db), cause proportional increases in thermal conductivity and specific heat. Average values of thermal conductivity and specific heat were changed from 0.231 to 0.466 W m-1 °C and from 1894 to 3820 J kg-1 °C in different moisture content, respectively.]]>ASAE,2005pp: 564pp: 564DIA,20072007Hsu, M.H., J.D. Mannapperuma and R.P. Singh,199149311321Moysey, E.B., J.T. Shaw and W.P. Lampman,197720461464Nix, G.H., R.I. Vachon, G.W. Lowery and I.A. McCurry,1969Rao, M.A., J. Barnard and J.F. Kenny,19751811881192Razavi, S.M.A. and M. Taghizadeh,200779158167Singh, P. and D.R. Heldman,19932nd Edn.,Suter, D.A., K.K. Agrawal and B.L. Clary,197518370375