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American Journal of Food Technology
  Year: 2010 | Volume: 5 | Issue: 3 | Page No.: 195-206
DOI: 10.3923/ajft.2010.195.206
The Effect of Moisture and Temperature on Thermophysical Properties of Iranian Pistachios
A. Kouchakzadeh and T. Tavakoli

Abstract:
The 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.
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How to cite this article:

A. Kouchakzadeh and T. Tavakoli, 2010. The Effect of Moisture and Temperature on Thermophysical Properties of Iranian Pistachios. American Journal of Food Technology, 5: 195-206.

DOI: 10.3923/ajft.2010.195.206

URL: https://scialert.net/abstract/?doi=ajft.2010.195.206

 
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