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.

关键词： drying kinetics pistachio nut mathematical modeling diffusivity quality parameters

作者: H.TAVAKOLIPOUR TAVAKOLIPOUR H.FATEMIAN A.PEDRAMNIA

作者单位: Department of Food Engineering,Sabzevar Branch,Islamic Azad University,Sabzevar,Iran Department of Postharvest Technology,Agricultural Engineering Research Institute,Karaj,Iran

会议类型: 国际会议

会议名称: The 7th Asia-Pacific Drying Conference(第七届亚太地区干燥会议 ADC2011)

会议地点: 天津

会议语种:英文

页码: 1-6

在线出版日期: 2011-09-18（万方平台首次上网日期，不代表论文的发表时间）