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American Journal of Food Technology
  Year: 2011 | Volume: 6 | Issue: 3 | Page No.: 253-259
DOI: 10.3923/ajft.2011.253.259
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Moisture Diffusivity of Five Major Varieties of Iranian Pistachios

Ahmad Kouchakzadeh

The moisture diffusion coefficients of five major varieties of Iranian pistachios (Ahmad_aghayee, Akbari, Badami, Fandoghi and Kaleh_ghoochi) were successfully interpreted and modeled by using Fick’s law. The moisture content of the dried nut was increased to 5-7% (d.b.) and drying temperatures (50-90°C) were varied, but the drying air was kept at constant velocity and humidity. The analysis of the data shows no statistically significant difference between the five varieties at the 95.0% confidence level. The diffusivity was estimated from drying rate curves and expressed by exponential relations.
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  •    The Effect of Infrared on Diffusion Coefficients and Activation Energies in Convective Drying: A Case Study for Banana, Cassava and Pumpkin
  •    The Effect of Moisture and Temperature on Thermophysical Properties of Iranian Pistachios
How to cite this article:

Ahmad Kouchakzadeh , 2011. Moisture Diffusivity of Five Major Varieties of Iranian Pistachios. American Journal of Food Technology, 6: 253-259.

DOI: 10.3923/ajft.2011.253.259






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