INVESTIGATION OF PISTACHIO (KALLEH GHOOCHI V.) DRYING KINETICS IN A NEW INTELLIGENT ROTARY DRYER UNDER VACUUM

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NADERI PARIZI S.; BEHESHTI B.; ROUSTAPOUR O.R.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2016 | Volume:13 | Issue:54 Page(s): 135-143

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Title

INVESTIGATION OF PISTACHIO (KALLEH GHOOCHI V.) DRYING KINETICS IN A NEW INTELLIGENT ROTARY DRYER UNDER VACUUM

Author(s)

NADERI PARIZI S. | BEHESHTI B. | ROUSTAPOUR O.R. | Issue Writer Certificate

Keywords

DRYERQ2

ROTARYQ2

VACUUMQ2

DRYING KINETICSQ1

TIME REDUCTION PERCENTAGEQ2

Abstract

Pistachio plays an important role as exportation of Iran. The method of drying process has a remarkable influence on the quality of dried products. There are various methods for drying pistachio; however, choosing a suitable method of drying depends on reliability, healthiness and rapids. In current research, the effect of temperature in three levels of 40, 50 and 60°C and rotational speed of the DRYER agitator in three levels of 5, 10 and 15rpm on reduction rate of drying period and DRYING KINETICS of a common Iranian pistachio (Kalleh Ghoochi v.), in a new intelligent- VACUUM ROTARY DRYER, was investigated. This DRYER was consisted of a cylindrical chamber and a twin electrical heater which dried products in a VACUUM medium. The experimental data was analyzed in a statistical software "SPSS 10" In accordance with the results, temperature and rotational speed of the agitator had a significant effect on drying period. When temperature and speed were 60°C and 15rpm respectively, drying period was short and equaled 185 min, but in temperature of 40°C and speed of 5rpm, drying period was long and equaled 325 min. Increasing the temperature also increased the rate of drying significantly. Results indicated that increasing temperature from 40°C to 50°C caused 25% decrease in the drying period and increasing temperature from 40°C to 60°C caused 39% decrease in drying period.

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APA: Copy

NADERI PARIZI, S., BEHESHTI, B., & ROUSTAPOUR, O.R.. (2016). INVESTIGATION OF PISTACHIO (KALLEH GHOOCHI V.) DRYING KINETICS IN A NEW INTELLIGENT ROTARY DRYER UNDER VACUUM. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(54), 135-143. SID. https://sid.ir/paper/72389/en

Vancouver: Copy

NADERI PARIZI S., BEHESHTI B., ROUSTAPOUR O.R.. INVESTIGATION OF PISTACHIO (KALLEH GHOOCHI V.) DRYING KINETICS IN A NEW INTELLIGENT ROTARY DRYER UNDER VACUUM. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;13(54):135-143. Available from: https://sid.ir/paper/72389/en

IEEE: Copy

S. NADERI PARIZI, B. BEHESHTI, and O.R. ROUSTAPOUR, “INVESTIGATION OF PISTACHIO (KALLEH GHOOCHI V.) DRYING KINETICS IN A NEW INTELLIGENT ROTARY DRYER UNDER VACUUM,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 54, pp. 135–143, 2016, [Online]. Available: https://sid.ir/paper/72389/en

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