DEHYDRATION EHYDRATION KINETICS OF PERSIAN PISTACHIO NUTS (PISTACIA VERA I.)

摘要

The effect of different air temperatures (40, 50, 60, and 70o C), air velocities (1 and 2 m.s-1) and thin layer bed thickness on drying kinetics and lipid quality (peroxide value and free fatty acids) of a cultivar of Persian Pistachio nuts (Abasali cultivar) were studied.Additionally, effective diffusivity (Deff) was determined by using Fick’s second law varied from 10 7.061 10.× to 9 2.105 10.× m2.s-1 over temperature range 50-80 oC.Also average activation energy was obtained using Arrhenius model is 33.3 kJ.mol-1 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.