Infrared Roasting Salted Pistachio Nut Moisture Loss Kinetic and Mathematical Modeling

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Afsaneh Morshedi, Reza Karazhian, Mohammad Morshedi, Marcos Eduardo Valdes and Toktam Mohammadi Moghaddam

 

Abstract

The infrared roasting process of Ahmadaghaei pistachio kernel was studied. The process temperature was in range (120-180 ̊C) and continued until the sample moisture content reached 2%. The process time varied between 7.5 – 20 min in different temperatures. The moisture decreases kinetic during the process time was fitted with different experimental models (Page, Henderson & Pabis, Two-terms, Wang-Sing, Thompson, Weibull, and Lewis). The best experimental model that fitted with the pistachio roasting data was Weibull model; because of the highest R2, the lowest RMSE and ꭓ2 (chi square). The value of the effective diffusivity coefficient (Deff) in the process temperature range was 2.39 ×10-7 m2/s – 0.960 ×10-10 m2/s based on Fick’s law. This Deff was more than hot-air process that is a routine method in the pistachio processing. The process activation energy (Ea) based on Arrhenius equations was 21.770 KJ/mol.

Published on: November 17, 2023
doi: 10.17756/jfcn.2023-161
Citation: Morshedi A, Karazhian R, Morshedi M, Valdes ME, Mohammadi-Moghaddam T. 2023. Infrared Roasting Salted Pistachio Nut Moisture Loss Kinetic and Mathematical Modeling. J Food Chem Nanotechnol 9(4): 150-155.

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