تعيين منحني هاي جذب و دفع هم دمايي رطوبت و انرژي پيوندي پسته در گسترده دمايي 15 تا 40 درجه سانتي گراد

Pistachio is considered one of the most important and strategic products among export products in Iran. To design suitable dryer in order to dry pistachio perfectly, and to keep goods in a good situation, it is considered to have adjusting equilibrium moisture curve. These curves are very important information, which are used in solving equivalent mass and energy transfer for designing a dryer system. By using the experimental standard method (COST-90) these curves in temperature of 15, 25, 35 and 40r for pistachio powder and the temperature of 15, 35r for pistachio core (kernel) and unhulled pistachio (whole) were studied. By using the experimental data, the adsorption and desorption isotherm curves of pistachio have been presented and also by using them the net isosteric heat of sorption was obtained.