Some physical properties of Pistachio nuts

ABSTRACT: Several physical and aerodynamic properties of pistachio nutswere found in order to design processing equipment and facilities. In this study, some physical properties of pistachio nutswere evaluated as a function of moisture content in the range of 3.70–30% (w.b.). The length, width, thickness, and unit mass of pistachio nut ranged from17.99 to 21.95 mm, 11.25 to 14.08 mm, 13.17 to 14.00 mm and 1.19 to 1.77 g respectively as the moisture content increased. In pistachio nut, the sphericity decreased from 77.07 to 73.62%; the geometric mean diameter increased from 13.86 to 16.37 mm; bulk density increased from 347.38 to 408.20 kg/m3; true density increased from 869.75 to 912.78 kg/m3; porosity decreased from 59.79 to 55.16%; terminal velocity increased from 7.19 to 10.93 m/s and the coefficient of static friction increased linearly against all the tested surfaces as the moisture content increased.