SIMULATION OF MOISTURE DIFFUSION WITHIN NUT PISTACHIO (OHADI) DURING DRYING WITH HIGH TEMPERATURE

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.

RAFEE S.; KASHANINEZHAD M.

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

Journal Paper

Paper Information

Journal: Journal of Agricultural Sciences and Natural Resources Year:2007 | Volume:13 | Issue:6 Page(s): 101-111

Download Full-Text

Persian Verion

View:

1,029

Download:

Cites:

Information Journal Paper

Title

SIMULATION OF MOISTURE DIFFUSION WITHIN NUT PISTACHIO (OHADI) DURING DRYING WITH HIGH TEMPERATURE

Author(s)

RAFEE S. | KASHANINEZHAD M. | Issue Writer Certificate

Keywords

PISTACHIO NUTQ3

DRYING SIMULATIONQ3

FINITE ELEMENT METHODQ3

MOISTURE DIFFUSIVITYQ3

Abstract

PISTACHIO NUT is an edible seed produced by the pistachio tree. Drying is an important operation in pistachio processing. The moisture content of PISTACHIO NUTs decreases from 58.5-67 % (d.b.) to 5-6% during drying process. The high quality of PISTACHIO NUTs depends on fast and efficient handling and drying operation. Drying conditions (drying air temperature, air velocity, relative humidity and initial moisture content) of PISTACHIO NUT affect on quality, chemical and microbial attributes of dried nuts.Hence, the drying process must be controlled. This requires an accurate description of the drying mechanism. In this study the finite element formulation and solution of diffusive moisture transfer equations to improve grain drying with high temperature simulation of ax symmetric bodies is presented. Model was solved for ellipsoid and spherical shape of nut. For experiment, thin layer PISTACHIO NUT, 'ohadi', was dried with two drying air temperature (55 and 70°C) and during drying air velocity and relative humidity were 1.5 m/s and 20% , respectively. During drying, moisture was measured every minute. The root mean square error and the mean relative deviation modulus between data of two models and experimental data were calculated. Good agreement has been observed when the output of two models was compared to experimental data. This result shows that a simulation model is near experimental data then model of ellipsoid shape of nut was used for moisture simulation of PISTACHIO NUT drying. Distribution of moisture and Line of equal moisture inside the nut pistachio were obtained. Distribution of moisture in PISTACHIO NUT used for gradient calculation and stress moisture analysis of nut.

Cites

No record.

References

Cite

APA: Copy

RAFEE, S., & KASHANINEZHAD, M.. (2007). SIMULATION OF MOISTURE DIFFUSION WITHIN NUT PISTACHIO (OHADI) DURING DRYING WITH HIGH TEMPERATURE. JOURNAL OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES, 13(6), 101-111. SID. https://sid.ir/paper/9171/en

Vancouver: Copy

RAFEE S., KASHANINEZHAD M.. SIMULATION OF MOISTURE DIFFUSION WITHIN NUT PISTACHIO (OHADI) DURING DRYING WITH HIGH TEMPERATURE. JOURNAL OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES[Internet]. 2007;13(6):101-111. Available from: https://sid.ir/paper/9171/en

IEEE: Copy

S. RAFEE, and M. KASHANINEZHAD, “SIMULATION OF MOISTURE DIFFUSION WITHIN NUT PISTACHIO (OHADI) DURING DRYING WITH HIGH TEMPERATURE,” JOURNAL OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES, vol. 13, no. 6, pp. 101–111, 2007, [Online]. Available: https://sid.ir/paper/9171/en

Related Journal Papers