PHYSICAL AND THERMAL-PROPERTIES OF PISTACHIOS

Physical and thermal properties of pistachios were evaluated as functions of moisture content at room temperature. The moisture content of pistachios ranged from 40% wet basis at harvest time to a minimum of 5%. The length, width and thickness of pistachios increased with increasing moisture content as represented by third-degree regression equations. The bulk density, specific heat, thermal conductivity, and bulk thermal conductivity increased linearly with moisture content. The specific gravity, surface area, and bulk thermal diffusivity decreased linearly with moisture content. © 1991 The British Society for Research in Agricultural Engineering.