Some physical properties of wild pistachio nut (Baneh) were measured by experimental method and compared with data obtained by an image processing method. The results showed a very good correlation between the results of these methods for geometrical properties of Baneh with the R2 values ranged from 0.65 to 0.90. The aspect ratio, projected area, sphericity and roundness determined by image processing were averagely 1.164, 206.68 mm2, 0.82 and 0.84, respectively. The geometric mean diameter, arithmetic mean diameter, aspect ratio, surface area and sphericity calculated theoretically based on micrometer data were averagely 7.4531 mm, 7.5285 mm, 1.134, 175.24 mm2 and 0.86, respectively. The average unit mass, 1000 grain mass, volume, true density, bulk density, density ratio and porosity were measured as 0.2045 g, 194.878 g, 0.193 cm3, 995.68 kg m-3,596.36 kg m-3,59.97% and 40.02%, respectively. The static coefficient of friction on five structural surfaces increased from 0.138 for glass, 0.180 for galvanized iron sheet and 0.266 for fiber glass to 0.436 for rubber and 0.459 for plywood. The filling and funning angles of repose were established as 16.010 and 19.92°, respectively. The terminal velocity of wild pistachio nut was 8.22 ms-1.

Introduction: One of the most popular nuts in Iran is Pistachio (Pistachia vera L. ). This nut is used as a food additive due to its high and uniquenutritional properties. Postharvest operations such as handling, cleaning, packaging and storing conditions have considerable effects on sensory attributes, the nutraceutical benefits, and shelf-life. Therefore, this research aims to predict the EMC of ground pistachio nut (GPN) undergoing 20oC storage based on two key criteria [i. e. T and ERH= (aw×100)] and application of the intelligent system of fuzzy logic. Materials and Methods: The fuzzy logic model (FLM) was used to foresee of the EMCs (ads. /des. ) behavior of GPN. First, the data obtained for EMC were run in MATLAB software & the fuzzy logic package was applied for EMC modeling of GPN. The variables were divided into two groups: inlet including storage temperature and water activity (aw) and outlet is EMCs. Next, effective verbal variables were defined for both dependent and independent variables. Results: The FLM could predict EMCs (ads. /des. ) of GPN with an R2 value equal to 0. 9959 and 0. 9869, respectively Conclusions: Totally, the obtained results of present study are operational by workstations of GPN producer & theirplants to control the shelflife.

Pistachio nut is an edible seed produced by the pistachio tree. Drying is an important operation in pistachio processing. The moisture content of pistachio nuts decreases from 58.5-67 % (d.b.) to 5-6% during drying process. The high quality of pistachio nuts depends on fast and efficient handling and drying operation. Drying conditions (drying air temperature, air velocity, relative humidity and initial moisture content) of pistachio nut affect on quality, chemical and microbial attributes of dried nuts.Hence, the drying process must be controlled. This requires an accurate description of the drying mechanism. In this study the finite element formulation and solution of diffusive moisture transfer equations to improve grain drying with high temperature simulation of ax symmetric bodies is presented. Model was solved for ellipsoid and spherical shape of nut. For experiment, thin layer Pistachio nut, 'ohadi', was dried with two drying air temperature (55 and 70°C) and during drying air velocity and relative humidity were 1.5 m/s and 20% , respectively. During drying, moisture was measured every minute. The root mean square error and the mean relative deviation modulus between data of two models and experimental data were calculated. Good agreement has been observed when the output of two models was compared to experimental data. This result shows that a simulation model is near experimental data then model of ellipsoid shape of nut was used for moisture simulation of pistachio nut drying. Distribution of moisture and Line of equal moisture inside the nut pistachio were obtained. Distribution of moisture in pistachio nut used for gradient calculation and stress moisture analysis of nut.

Introduction: Understanding the physical and mechanical characteristics and knowledge of agricultural products are important and vital and knowledge steps for post harvesting storage and preservation. In this study, several physical properties of the Qazvinian cultivars (Qazvini and Boein zahra) of pistachio nut and their kernel and the effect of different levels of moisture content on their characteristics were evaluated.Materials and Methods: Physical properties that consisted of dimensional specifications such as three major diameter (length, width, thickness), unit mass, sphericity, geometric and arithmetic mean diameter, surface area, true volume, true density, bulk density, porosity and the static coefficient of friction at five levels of moisture content (3.5%, 12%, 19.5%, 27%, 35.5%) were measured.Results: The results of this investigation concerned with geometrical properties indicated that moisture had significant effects on the dimension, geometric and arithmetic mean diameter, sphericity, surface area of pistachio nut and its kernel in both cultivars.Conclusion: By increasing the moisture content, all the listed properties of both cultivars (Qazvini and Boein Zahra) have been increased. The highest static coefficient of friction for Qazvini and Boein Zahra cultivars is on aluminum and the lowest is on plastic surfaces. The kernels of Qazvini and Boein Zahra pistachio, had the highest coefficient on wood and the lowest coefficient on plastic and glass surfaces respectively.

Pistachio nut is an edible seed produced by the pistachio tree. Drying is an important operation in pistachio processing. The moisture content of pistachio nuts decreases from 37-40 % (w.b.) to 5-6 % during drying process. The high quality of pistachio nuts depends on fast and efficient handling and drying operation. Drying conditions (drying air temperature, air velocity, relative humidity and initial moisture content) of pistachio nut affect on quality, chemical and microbial attributes of dried nuts. Thus the drying process must be understood and controlled. This requires an accurate description of the drying mechanism. In this study the finite element formulation and solution of diffusive moisture transfer equations to improve grain drying simulation of axisymmetric bodies is presented. Model was solved with improvement moisture diffusivity (7.5E-10 m2/s for 70°C and 5E-10 m2/s for 55 °C). For experiment, thin layer pistachio nut, ‘ohadi’, was dried with two drying air temperature (55 and 70°C) and during drying air velocity and relative humidity were 1.5 m/s and 20%, respectively. During drying, moisture was measured every minute. Good agreement has been observed when the output of model was compared to experimental data. Relative deviance average that calculated of improvement model for air temperature 55 and 70°C  with experimental data, respectively were 5.3% and 8.4%. This result shows that simulation model is near experimental data. Model is used for moisture simulation of pistachio nut drying. The simulated moisture profile and gradient are directly usable for stress cracking analyses of  pistachio nut. The results of the finite element analysis can be used for pistachio nut quality evaluation and drying simulation studies.