The Effect of Moisture Content and Temperature on the Specific Heat Capacity of Nut and Kernel of Two Iranian Pistachio Varieties

ماشین های کشاورزی

Article 4, Volume 4, Issue 1 - Serial Number 7, 2014, Pages 30-36   

Document Type: Research Article

DOI: 10.22067/jam.v4i1.33162

Authors

A. R. Salari Kia; M. H. Aghkhani^* ; M. H. Abbaspour-Fard

Ferdowsi University of Mashhad

Abstract

Pistachio has a special ranking among Iranian agricultural products. Iran is known as the largest producer and exporter of pistachio in the world. Agricultural products are imposed under different thermal treatments during storage and processing. Designing all these processes requires thermal parameters of the products such as specific heat capacity. Regarding the importance of pistachio processing as an exportable product, in this study the specific heat capacity of nut and kernel of two varieties of Iranian pistachio (Kalle-Ghochi and Badami) were investigated at four levels of moisture content (initial moisture content (5%), 15%, 25% and 40% w.b.) and three levels of temperature (40, 50 and 60°C). In both varieties, the differences between the data were significant at the 1% of probability; however, the effect of moisture content was greater than that of temperature. The results indicated that the specific heat capacity of both nuts and kernels increase logarithmically with increase of moisture content and also increase linearly with increase of temperature. This parameter has altered for nut and kernel of Kalle-Ghochi and Badami varieties within the range of 1.039-2.936 kJ kg-1 K-1, 1.236-3.320 kJ kg-1 K-1, 0.887-2.773 kJ kg-1 K-1 and 0.811-2.914 kJ kg-1 K-1, respectively. Moreover, for any given level of temperature, the specific heat capacity of kernels was higher than that of nuts. Finally, regression models with high R2 values were developed to predict the specific heat capacity of pistachio varieties as a function of moisture content and temperature

Keywords

Colorimeter; Equilibrium temperature; Heat capacity; Pistachio

References