EFFECT OF DRYING PARAMETERS ON QUALITY INDICATORS OF DAMGHAN PISTACHIO NUTS (PISTACIA VERA L.) AND DETERMINING EFFECTIVE DIFFUSION COEFFICIENT IN OPTIMUM CONDITIONS

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

TAVAKOLIPOUR H.; KALBASI ASHTARI A.; BASIRI A.R.

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2009 | Volume:5 | Issue:4 Page(s): 47-56

Download Full-Text

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion

View:

783

Download:

Cites:

Information Journal Paper

Title

EFFECT OF DRYING PARAMETERS ON QUALITY INDICATORS OF DAMGHAN PISTACHIO NUTS (PISTACIA VERA L.) AND DETERMINING EFFECTIVE DIFFUSION COEFFICIENT IN OPTIMUM CONDITIONS

Author(s)

TAVAKOLIPOUR H. | KALBASI ASHTARI A. | BASIRI A.R. | Issue Writer Certificate

Keywords

PISTACHIO NUTQ2

DEHYDRATION PROCESSQ2

DIFFUSION COEFFICIENTQ2

QUALITY INDICATORSQ4

AND ACTIVATION ENERGYQ4

Abstract

The effects of air temperature (40, 50, 60 and 70oC), air velocity (1 and 2m/s) and bed depth [1(monolayer), 3 and 5cm)] on drying time, drying rate and QUALITY INDICATORS of Pistachio-nuts such as peroxide value and free fatty acids was determined in an experimental air cross flow drier and optimum conditions for pistachio-nuts drying was obtained. Also effective DIFFUSION COEFFICIENT (Deff(and activation energy were determined by using Ficks second law (between 40 to 70oC) and Arrhenius model, respectively.

Cites

No record.

References

No record.

Cite

APA: Copy

TAVAKOLIPOUR, H., KALBASI ASHTARI, A., & BASIRI, A.R.. (2009). EFFECT OF DRYING PARAMETERS ON QUALITY INDICATORS OF DAMGHAN PISTACHIO NUTS (PISTACIA VERA L.) AND DETERMINING EFFECTIVE DIFFUSION COEFFICIENT IN OPTIMUM CONDITIONS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 5(4), 47-56. SID. https://sid.ir/paper/72619/en

Vancouver: Copy

TAVAKOLIPOUR H., KALBASI ASHTARI A., BASIRI A.R.. EFFECT OF DRYING PARAMETERS ON QUALITY INDICATORS OF DAMGHAN PISTACHIO NUTS (PISTACIA VERA L.) AND DETERMINING EFFECTIVE DIFFUSION COEFFICIENT IN OPTIMUM CONDITIONS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2009;5(4):47-56. Available from: https://sid.ir/paper/72619/en

IEEE: Copy

H. TAVAKOLIPOUR, A. KALBASI ASHTARI, and A.R. BASIRI, “EFFECT OF DRYING PARAMETERS ON QUALITY INDICATORS OF DAMGHAN PISTACHIO NUTS (PISTACIA VERA L.) AND DETERMINING EFFECTIVE DIFFUSION COEFFICIENT IN OPTIMUM CONDITIONS,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 5, no. 4, pp. 47–56, 2009, [Online]. Available: https://sid.ir/paper/72619/en

Related Journal Papers