Title : The specific heat of pistachio nuts as affected by moisture content, temperature, and variety ( The specific heat of pistachio nuts as affected by moisture content, temperature, and variety )
Authors: Seyed Mohammad Ali Razavi , Masoud Taghizadeh ,
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Abstract
The specific heat of Iranian pistachio nuts was measured as a function of variety (Ohadi, Momtaz, Sefid, and Kalle-Ghochi), moisture content (initial moisture content, 25, 15 and 5% w.b.), and temperature (25, 40, 55 and 70oC). Specific heat was found to be significant dependent of the variables studied. The specific heat of each cultivar increased with increase in moisture content and temperature in the range of 0.419-2.930 kJ/kg.K, however the effect of moisture content was greater than both variety and temperature. Regression models with high R2 values were developed to predict the specific heat of pistachio varieties as a function of moisture content and temperature individually, and both moisture content and temperature.
Keywords
Pistachio cultivar; Thermal property; The method of mixtures; calorimeter; modeling
@article{paperid:1004849,
author = {Razavi, Seyed Mohammad Ali and Taghizadeh, Masoud},
title = {The specific heat of pistachio nuts as affected by moisture content, temperature, and variety},
journal = {Journal of Food Engineering},
year = {2007},
volume = {79},
number = {1},
month = {March},
issn = {0260-8774},
pages = {158--167},
numpages = {9},
keywords = {Pistachio cultivar; Thermal property; The method of mixtures; calorimeter; modeling},
}
%0 Journal Article
%T The specific heat of pistachio nuts as affected by moisture content, temperature, and variety
%A Razavi, Seyed Mohammad Ali
%A Taghizadeh, Masoud
%J Journal of Food Engineering
%@ 0260-8774
%D 2007
