ارزيابي و مقايسه خشك كنهاي رايج پسته در استان كرمان

Evaluation and Comparision of Current Pistachio Dryers in Kerman Province

The effect of various dryers (batch wagon, cylindrical dryers, continous funnel cylindrical and double shell dryers) and different moisture contents of outlet Pistachio nuts (Phandoghi cultivar) from the dryers were studied in relation to fuel consumption, shell splitting, drying uniformity, heat injury, storage life, degree of kernel coloring and sensory attributes (Texture, flavor and rancidity). Results showed that drying nuts up to 4-6% moisture level increased nut splitting to 1.21 mm in batch cylindrical dryer and decreased it to 1.07 mm in continous double shell dryer. Continous cylindrical dryer caused the highest heat injury percent but it was the lowest in batch cylindrical dryer. Sun drying resulted in the best uniformity, but outlet pistachio nuts of batch cylindrical dryer had the least uniformity. Drying curve was drawn for all dryers. According to these curves, for the first, second and third three hours of drying, 8.5 , 15.1 and 38.5 minutes was required to decrease 1% of pistachio moisture content, respectively. Fuel consumption was the highest for drying up to 4-6% moisture level and the lowest for drying up to 10-12% moisture level in batch wagon dryer. Drying nuts up to 4-6% moisture level in continous cylindrical dryer resulted in the best kernel color. Drying method and outlet pistachio moisture content of dryers didnʹt have any significant influence on shelf life, texture and rancidity in pistachio nuts. Drying also didnʹt cause splitting in pistachio nuts.