American Journal of Food Technology1557-45711557-458XAcademic Journals Inc.10.3923/ajft.2011.253.259KouchakzadehAhmad3201163The 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.]]>ASAE,2005Brooke, D.B., F.W. Bakker-Arkema and C.W. Hall,1997Charm, S.E.,1978Heldman, D.R. and R.P. Sigh,1981DIA,2008Doymaz, I. and M. Pala,2003Eren, I. and F. Kaymak-Ertekin,2007Hacıhafızoglu, O., A. Cihan and K. Kahveci,2008Kouchakzadeh, A. and S. Shafeei,2010Kouchakzadeh, A. and T. Tavakoli,2010Srikiatden, J. and J.S. Roberts,2008Suarez, C., P. Viollaz and J. Chirife,1980Tsamo, C.V.P., A.F. Bilame, R. Ndjouenkeu and Y.J. Nono,2005Allium cepa) and tomato fruits (Lycopersicon esculentum).]]>Togrul, I.T. and D. Pehlivan,2003