Modelling mass transfer during water absorption of closed mouth pistachios

Abstract

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.