Articles
TRANSIENT MOISTURE GRADIENTS IN PISTACHIO NUT WITH FINITE ELEMENT MODEL DURING HIGH TEMPERATURE DRYING AND LOW RELATIVE HUMIDITY
Article number
726_99
Pages
587 – 590
Language
English
Abstract
The high quality of pistachio nut depends on transient moisture gradients (MCGs) inside the nut during drying.
In this study, mathematical models describing moisture transfer inside pistachio nuts during drying were developed and solved using the finite element method.
Moisture distribution inside a nut was simulated and verified using thin-layer drying experiments.
For experiment, thin layer Pistachio nut, Ohadi variety, was dried with at high drying air temperatures (55 and 70°C) and low relative humidity (5%) with 1.5 m/s air velocity.
The intra-nut MCGs during drying were accordingly determined and analyzed.
The simulated MCG is directly usable for stress cracking analyses of pistachio nut.
The results of the finite element analysis can be used for pistachio nut quality evaluation and drying simulation studies.
In this study, mathematical models describing moisture transfer inside pistachio nuts during drying were developed and solved using the finite element method.
Moisture distribution inside a nut was simulated and verified using thin-layer drying experiments.
For experiment, thin layer Pistachio nut, Ohadi variety, was dried with at high drying air temperatures (55 and 70°C) and low relative humidity (5%) with 1.5 m/s air velocity.
The intra-nut MCGs during drying were accordingly determined and analyzed.
The simulated MCG is directly usable for stress cracking analyses of pistachio nut.
The results of the finite element analysis can be used for pistachio nut quality evaluation and drying simulation studies.
Authors
S. Rafiee, M. Kashaninejad
Keywords
simulation, thin-layer drying, Ohadi, air velocity
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