Modeling of vacuum-infrared drying of pistachios
Keywords:mathematical modeling, vacuum-infrared drying, pistachios
The vacuum-infrared drying of two varieties of Iranian pistachios (Khany and Abasali) was performed in a laboratory scale vacuum dryer, which was developed for this purpose. A non-linear regression Logarithmic model represents good agreement with experimental data with coefficient of determination and mean square of deviation as 0.9942 and 2.035×10-5for Khany variety and 0.9951 and 2.365×10-5 for Abasali pistachios respectively. Using combined vacuum infrared radiation to drying pistachios has a number of advantages. Pistachios can be dried approximately eight to ten times faster than dryers that rely on conventional convection and conduction processes only; drying at near room temperatures is the most economical way and it seems the quality in the drying process is enhanced.
Keywords: Mathematical modeling, vacuum-infrared drying, pistachios