Paper Information

Journal:   JOURNAL OF AGRICULTURAL SCIENCES   Spring 2003 , Volume 9 , Number 1; Page(s) 89 To 104.
 
Paper: 

INFLUENCE OF CHANGES IN TEMPERATURE, AIR VELOCITY AND LAYER THICKNESS ON DRYING OF KALEHGHOUCHI PISTACHIO

 
 
Author(s):  GAZOR H.R.*, MINAEI SAEID, BASIRI A.R.
 
* 
 
Abstract: 
Drying is one of the important steps in pistachio processing. During this step kernel moisture content is decreased from 50 to 4-6 percentage (d. b.) for suitable storage. Changes in temperature air velocity and pistachio layer thickness plays important role in pistachio drying process.
In this research, pistachio was dried at three temperature levels (60,75, 90 °C), three drying air velocities (1.5, 2, 2.5 m/s) and two thickness levels (5, 10 cm). Changes of drying time and drying rate were investigated for Kalehghouchi variety of pistachio. The experiment results indicated that, Increasing the temperature to 90°C resulted reduce the drying time by more than 50 percent, increased the drying rate and resulted a better roasted flavor in pistachio. Drying temperature does not have any effect on appearance of dried pistachios.
Increasing the air velocity at high temperatures can reduce the drying time by about 25 percent. Increasing layer thickness of product caused resulted in drying time, but amount of dried product increased considerably.
 
Keyword(s):  DRYING, KALEHGHOUCHI PISTACHIO
 
References: 
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