Department of Agricultural Engineering, Shiraz University, Shiraz, Islamic Republic of Iran.
Abstract
The equilibrium moisture content is an important parameter for several post-harvesting operations for pistachio nuts, such as drying processes and storage. In this re-search the adsorption and desorption equilibrium moisture content were determined for two major varieties of Iranian pistachios at 11 to 85 percent relative humidities and a con-stant temperature of 50°C. A significant hysteresis effect between the adsorption and de-sorption processes was observed statistically. For predicting the adsorption and desorp-tion EMC, the Halsey model was found the most proper equation for adsorption processes for two varieties (Ohadi and Kalehghochi), whereas the Oswin and Smith models were most appropriate for Ohadi and Kalehghochi for desorption processes, respectively, at constant a temperature of 50°C.
Zomorodian,A. A. and Tavakoli,R. A. (2007). The Adsorption-Desorption Hysteresis Effect on Pistachio Nuts. Journal of Agricultural Science and Technology, 9(4), 259-265.
MLA
Zomorodian,A. A. , and Tavakoli,R. A. . "The Adsorption-Desorption Hysteresis Effect on Pistachio Nuts", Journal of Agricultural Science and Technology, 9, 4, 2007, 259-265.
HARVARD
Zomorodian,A. A.,Tavakoli,R. A. (2007). 'The Adsorption-Desorption Hysteresis Effect on Pistachio Nuts', Journal of Agricultural Science and Technology, 9(4), pp. 259-265.
CHICAGO
A. A. Zomorodian and R. A. Tavakoli, "The Adsorption-Desorption Hysteresis Effect on Pistachio Nuts," Journal of Agricultural Science and Technology, 9 4 (2007): 259-265,
VANCOUVER
Zomorodian,A. A.,Tavakoli,R. A. The Adsorption-Desorption Hysteresis Effect on Pistachio Nuts. Journal of Agricultural Science and Technology, 2007; 9(4): 259-265.
Journal of Agricultural Science and Technology
