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.
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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