Determination of Some Physical Properties of Pistachio Nut and Its Kernel (Qazvini Varieties)
Subject Areas : Microbiology
mohammad
gholami porshokohi
1
(دانشیار دانشگاه آزاد اسلامی، واحد تاکستان، گروه ماشین‌های کشاورزی، تاکستان، ایران)
milad
mohammadi shamami
2
(دانش آموخته دانشگاه آزاد اسلامی، واحد تاکستان، گروه ماشین‌های کشاورزی، تاکستان، ایران)
shahram
mohseni
3
(مدرس مرکز آموزش جهاد کشاورزی استان اردبیل، اردبیل، ایران)
ali mashallah
kermani
4
(استادیار پردیس ابوریحان دانشگاه تهران، ایران)
ehsan
abdolalizadeh
5
(دانش آموخته دانشگاه آزاد اسلامی، واحد تاکستان، گروه ماشین‌های کشاورزی، تاکستان، ایران)
Keywords: Boein Zahra Pistachio, Geometrical Properties, Physical Properties, Qazvin Pistachio, Static Coefficient of Friction,
Abstract :
Introduction: Understanding the physical and mechanical characteristics and knowledge of agricultural products are important and vital and knowledge steps for post harvesting storage and preservation. In this study, several physical properties of the Qazvinian cultivars (Qazvini and Boein zahra) of pistachio nut and their kernel and the effect of different levels of moisture content on their characteristics were evaluated.Materials and Methods: Physical properties that consisted of dimensional specifications such as three major diameter (length, width, thickness), unit mass, sphericity, geometric and arithmetic mean diameter, surface area, true volume, true density, bulk density, porosity and the static coefficient of friction at five levels of moisture content (3.5%, 12%, 19.5%, 27%,35.5% ) were measured.Results: The results of this investigation concerned with geometrical properties indicated that moisture had significant effects on the dimension, geometric and arithmetic mean diameter,sphericity, surface area of pistachio nut and its kernel in both cultivars.Conclusion: By increasing the moisture content, all the listed properties of both cultivars (Qazvini and Boein Zahra) have been increased. The highest static coefficient of friction for Qazvini and Boein Zahra cultivars is on aluminum and the lowest is on plastic surfaces. The kernels of Qazvini and Boein Zahra pistachio, had the highest coefficient on wood and the lowest coefficient on plastic and glass surfaces respectively.
