Title : ( The effect of moisture content variation and pistachio cultivar on terminal velocity of pistachio nut and its kernel )
Authors: Seyed Mohammad Ali Razavi , Ali Rafe ,
Full TextAbstract
In this study, terminal velocity of pistachio nut and its kernel for five major commercial Iranian pistachio varieties namely, Akbari, Badami, Kalle-Ghuchi, Momtaz & O\'hadi were evaluated as a function of moisture content at five moisture contents levels in the range from initial moisture content at harvesting to completely industrial dried condition. The results showed that terminal velocity of pistachio nuts varied from 9.8-12.44 m/s, whereas terminal velocity of kernels ranged between 8.30-11.10 m/s. The greatest value of terminal velocity obtained for the nut and kernel of Kalle-Ghuchi, however the lowest value were belonged to Momtaz nut and Badami kernel. The effect of moisture content on terminal velocity of pistachio nuts and their kernels showed a linear increase with increasing moisture content.
Keywords
, Aerodynamics; Terminal velocity; Pistachio; Moisture content, Nut; Kernel
@inproceedings{paperid:1009288,
author = {Razavi, Seyed Mohammad Ali and Rafe, Ali},
title = {The effect of moisture content variation and pistachio cultivar on terminal velocity of pistachio nut and its kernel},
booktitle = {1st International Chester Food Science & Technology Conference},
year = {2007},
location = {chester, ENGLAND},
keywords = {Aerodynamics; Terminal velocity; Pistachio; Moisture content; Nut; Kernel},
}
%0 Conference Proceedings
%T The effect of moisture content variation and pistachio cultivar on terminal velocity of pistachio nut and its kernel
%A Razavi, Seyed Mohammad Ali
%A Rafe, Ali
%J 1st International Chester Food Science & Technology Conference
%D 2007
