DETERMINATION OF SOME PHYSICAL PROPERTIES OF PISTACHIO NUT AND ITS KERNEL(AHMAD AGHAEI VARIETY)

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GHOLAMI M.; GOOSHKI B.; KERMANI A.M.; RASHIDI M.

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Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2012 | Volume:4 | Issue:3 (13) Page(s): 91-100

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Title

DETERMINATION OF SOME PHYSICAL PROPERTIES OF PISTACHIO NUT AND ITS KERNEL(AHMAD AGHAEI VARIETY)

Author(s)

GHOLAMI M. | GOOSHKI B. | KERMANI A.M. | RASHIDI M. | Issue Writer Certificate

Keywords

PISTACHIOQ2

GRAVIMETRICAL PROPERTIESQ3

PHYSICAL PROPERTIESQ2

GEOMETRICAL PROPERTIESQ3

STATIC COEFFICIENT OF FRICTIONQ2

Abstract

Knowledge of PHYSICAL PROPERTIES of fruits is requirement and necessary for design and optimization of food processing machinery. In this study, some GEOMETRICAL PROPERTIES (length, width, thickness, geometric mean diameter, arithmetic mean diameters and surface area), GRAVIMETRICAL PROPERTIES (unit mass, true density, bulk density and porosity) and physical and aerodynamical properties (static coefficient of friction and the terminal velocity) of Ahmad aghaei PISTACHIO nut variety in five moisture content 4.6%, 12.35%, 20.1%, 27.85 and 35.36% of basis on wet were measured and evaluated. The effect of moisture on length, width, thickness, geometric and arithmetic mean diameters and surface area of PISTACHIO and its kernel were nonlinear and linear, respectively. Values of unit mass, true and bulk density were increased linearly by increasing of moisture content. However, the porosity of PISTACHIO and its kernel were decreased linearly by increasing moisture content. The highest and lowest value of friction coefficient of PISTACHIO nut and its kernel were obtained on plywood and galvanized iron sheet, respectively. The terminal velocity of PISTACHIO nut and its kernel were increased linearly by increasing moisture content and located in the range of 10.59-11.6 m/s and 9.16-10.8 m/s, respectively.

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APA: Copy

GHOLAMI, M., GOOSHKI, B., KERMANI, A.M., & RASHIDI, M.. (2012). DETERMINATION OF SOME PHYSICAL PROPERTIES OF PISTACHIO NUT AND ITS KERNEL(AHMAD AGHAEI VARIETY). INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 4(3 (13)), 91-100. SID. https://sid.ir/paper/176515/en

Vancouver: Copy

GHOLAMI M., GOOSHKI B., KERMANI A.M., RASHIDI M.. DETERMINATION OF SOME PHYSICAL PROPERTIES OF PISTACHIO NUT AND ITS KERNEL(AHMAD AGHAEI VARIETY). INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2012;4(3 (13)):91-100. Available from: https://sid.ir/paper/176515/en

IEEE: Copy

M. GHOLAMI, B. GOOSHKI, A.M. KERMANI, and M. RASHIDI, “DETERMINATION OF SOME PHYSICAL PROPERTIES OF PISTACHIO NUT AND ITS KERNEL(AHMAD AGHAEI VARIETY),” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 4, no. 3 (13), pp. 91–100, 2012, [Online]. Available: https://sid.ir/paper/176515/en

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