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DEHYDRATION EHYDRATION KINETICS OF PERSIAN PISTACHIO NUTS (PISTACIA VERA I.)


The effect of different air temperatures (40, 50, 60, and 70o C), air velocities (1 and 2 m.s-1) and thin layer bed thickness on drying kinetics and lipid quality (peroxide value and free fatty acids) of a cultivar of Persian Pistachio nuts (Abasali cultivar) were studied.Additionally, effective diffusivity (Deff) was determined by using Fick’s second law varied from 10 7.061 10.× to 9 2.105 10.× m2.s-1 over temperature range 50-80 oC.Also average activation energy was obtained using Arrhenius model is 33.3 kJ.mol-1 which near to some agricultural products.Five kinetic models were fitted to drying data.Among these models, Modified Page could explain drying behavior of Pistachio nuts with high determination coefficient.......

【作者名称】: H.TAVAKOLIPOUR TAVAKOLIPOUR, H.FATEMIAN, A.PEDRAMNIA
【作者单位】: Department of Food Engineering,Sabzevar Branch,Islamic Azad University,Sabzevar,Iran, Department of Postharvest Technology,Agricultural Engineering Research Institute,Karaj,Iran, Department of Postharvest Technology,Agricultural Engineering Research Institute,Karaj,Iran
【关 键 词】: drying kinetics, pistachio nut, mathematical modeling, diffusivity, quality parameters
【会议名称】: Proceedings of the 7th Asia-Pacific drying conference
【期刊论文数据库】: [DBS_Articles_01]
【期刊论文编号】: 101,177,320
【摘要长度】: 728
【会议地点】: Tianjin(CN)
【会议组织】: Department of Food Engineering,Sabzevar Branch,Islamic Azad University,Sabzevar,Iran;Department of Postharvest Technology,Agricultural Engineering Research Institute,Karaj,Iran;Department of Postharvest Technology,Agricultural Engineering Research Institute,Karaj,Iran;
【会议时间】: 2011
【上篇论文】: 外文会议 - THE FFECT OF DIFFERENT HEATING PATTERNS ON VACUUM FREEZE DRYING OF LITCHI PULP
【下篇论文】: 外文会议 - Preparation of Nano-sized Strontium Containing Tricalcium Phosphate Particles

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