SABIIA - Sistema Aberto e Integrado de Informação em Agricultura (Sabiia)

The convective air drying processes of bulk pistachios in a vibrated bed were investigated. Seven vibrated frequency were characterized in the bed. The results showed that increasing in drying efficiencies from 51.10% in 0 Hz to 76.90% in 50 Hz. Higher vibration intensity could not induce stronger efficiencies. The Logarithmic models were described to satisfactorily drying curve of pistachios for vibrated convective air method.

Studies on microwave energy absorption of fresh green bell pepper (Capsicum)

Palavras-chave: Vibrated bed; Convective air-drying; Bulk Pistachios.

Ano: 2014

URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2856

Kouchakzadeh, Ahmad; Safari, Aref.

Electromagnetic wave of extremely high frequency caused non-uniform absorption in foodstuffs. To measure the ability of fresh green bell pepper in absorbing microwave energy, the water as the medium absorption radiation was used and by determining the water temperature and then calculating its absorbed microwave energy, the microwave energy absorbed by the fresh green bell peppers were acquired. The results showed that absorb energy is proportional to the square of irradiated powers.

Softening in pistachio kernels during ultrasonic desiccation

Palavras-chave: Microwave; Energy absorption; Green bell pepper.

Ano: 2015

URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2907

Changes in Young’s modulus of pistachio kernels after ultrasonic desiccation were examined. Young’s modulus in ultrasonic dried nuts (6.3% to 8.0% d.b.) rises from 27 to 35 MPa within 150 W to 300 W ultrasonic powers. The sun dried modulus values were roughly greater than 70 MPa and a consistent trend like acoustic dried could not be observed. These results showed the acoustic softening is accrued when the pistachio kernels are exposed to ultrasonic vibration. Kernels could not maintain its hardness so the Young’s modulus decreased rather than sun dried.

Drying kinetic and shrinkage circumstance of Persian shallot bulb

Palavras-chave: Ultrasonic softening; Young’s modulus; Desiccation; Pistachios.

Ano: 2016

URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3117

Abstract: The drying kinetics and volume shrinkage of Persian shallot bulb were looked at during air-drying. Six mathematical drying kinetics models were used, the non-linear page models represents good agreement with experimental data with average of Mean Relative Absolute Errors as 1.77%. Liner and exponential models were fitted to volume shrinkage containing with coefficients of determination from 0.956 to 0.998. Keywords: drying model, shrinkage, Persian shallot

Microwave thermal shocking assisted pistachios splitting mouth

Ano: 2014

URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2717

The aim of this study was to evaluate the effect of microwave thermal shocking on cracking pistachio’s mouth. A hundred closed nuts were soaked in water for 5 to 24 hours at different temperatures from 0ºC to 25ºC and then shocked thermally for creaking by microwave irradiation. Results showed that in 540W power and higher all 100 pistachios were split. The cracking started after 6 min and all 100 pistachios were split after 16 min microwave irradiation in 540, 720 and 900 W if the nuts were soaked for 5 hours in 25ºC water before. Keywords: microwave thermal shocking, splitting mouth, pistachios

Effect of microwave energy on dehydration of celery leaves

Palavras-chave: Microwave thermal shocking; Splitting mouth; Pistachios.

Ano: 2013

URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2599

Kouchakzadeh, Ahmad; Shabani, Neda.

Celery leaves were dried in a microwave oven to determine the effects of microwave output power on drying rate, specific energy consumption, drying efficiency, leaves surface area and the color of dried product. Five different microwave output powers ranging from 180 to 900 W were used in the drying experiments. As the drying progressed, the loss of moisture caused a decrease in absorbing microwave power and resulted in a fall in the drying rate. Rising microwave power could reduce the rate of energy efficiency from 45.0% to 11.4% and growth of specific energy consumption from 5.3 to 18.7 MJ kg-1 water. Significant differences (p<0.01) were observed between the color’s variables of leaf in five microwave powers, but changing of color in microwave...

Modelling mass transfer during water absorption of closed mouth pistachios

Palavras-chave: Celery leaves; Microwave heating; Drying rates; Specific energy consumption color assessment.

Ano: 2017

URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3607

Kouchakzadeh, Ahmad; Tajri, Behnam.

This study was undertaken to analyze the kinetics of water absorption and to derive an equation for the rate at which water is absorbed by closed mouth pistachios. We used Kaleh_ghoochi, the major variety of Iranian pistachios. The water-absorption rate equation of closed mouth pistachios between 5°Cand 25°Cwas presumed based on the Peleg equation. The Peleg coefficients k1 and k2 were negligible changed with water temperature depending on the product and can be useful in estimating approximate immersing time and temperature for splitting mouth of pistachios.

The hybrid drying of pistachios by solar energy and high electric field

Palavras-chave: Pistachios; Water absorption; Peleg equation; Modelling.

Ano: 2017

URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3907

An innovative access to sun drying was tested in this study using a flat bed as product support and high electric field exciter. The moist unshelled pistachios were dried in electric fields under open sun and variation of weight was recorded. The results showed that the Logarithmic model was found to be the most suitable for describing drying curve of pistachios. By applying 10, 20 and 30 kV electric fields about 0.58 to 3.1 W for each kilograms moist pistachio in solar drying; the nuts moisture could be cut in 8 h to a proper level. The energy-efficient and lower cost of the drying apparatus with a simple needle and plate assembly are the advantages of this technique.