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International Journal of Food Properties
Year: 2010  |  Volume: 13  |  Issue: 2  |  Page No.: 394 - 403

Selected Geometric Characteristics, Density, and Mechanical Properties of Unsplit Pistachio Nut

H. Maghsoudi, M. H. Khoshtaghaza and S. Minaei    

Abstract: In this study, several physical properties of unsplit pistachio nut were determined as functions of moisture content. By increasing moisture content from 5 to 20% all geometric characteristics increased linearly. Also, apparent and bulk density increased from 803 to 872 kg/m3 and from 458 to 575 kg/m3, respectively, while porosity decreased from 43% to 34%. Coefficient of static friction of the sample nuts on galvanized iron, plywood, and rubber surfaces increased linearly with moisture content. Nut splitting force decreased from 142 to 21 N and energy increased from 20 to 52 mJ with increasing moisture content from 5 to 20%.

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