Drying Kinetics of Pistachio Nuts (Pistacia vera L.)
نویسنده
چکیده
The effect of different air temperatures (40, 50, 60 and 70°C), air velocities (1 and 2 m/s) and bed depth (monolayer, 3 and 5 cm) on drying kinetics and lipid quality (peroxide value and free fatty acids) of a variety of Persian Pistachio nuts (Abasali variety) were studied. Additionally, effective diffusivity (D ) was determined eff by using Fick’s second law varied from 7.061×10 to 2.105×10 m /s over temperature range 50-80°C. Also 10 9 2 average activation energy was obtained using Arrhenius model is 33.3 kJ/mol which near to some agricultural products. Five kinetic models were fitted to drying data. Among these models, Modified Page could explain drying behavior of Pistachio nuts with high determination coefficient.
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