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Moisture sorption isotherms and isosteric heat for pistachio

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Abstract

The equilibrium moisture contents (EMC) of pistachio were determined using the standard static-gravimetric method at 15, 25, 35 and 40 °C for pistachio powder at 15, 35 °C for pistachio kernel and pistachio nut for water activity (a w) ranging from 0.11 to 0.9. At a given water activity, the results show that the moisture content decreases with increasing temperature. The experimental sorption curves are then described by the BET, GAB, Henderson, Oswin, Smith and Halsey models. A nonlinear regression analysis method was used to evaluate the constants of the sorption equations. The Smith model was found to be suitable for describing the sorption curves. The isosteric heat of adsorption of water was determined as a function of moisture content from the equilibrium data at different temperatures using the Clasius–Clapeyron equation.

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Acknowledgement

We would like to thank Dr. A. Basiri for valuable discussions and also the equipment support from Asre Enghelab Research Center is gratefully acknowledged.

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Authors and Affiliations

  1. Chemical Engineering Department, Tarbiat Modarres University, P.O. Box 15815-1633, Tehran, Iran

    M. Yazdani, P. Sazandehchi, M. Azizi & P. Ghobadi

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  1. M. Yazdani
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  2. P. Sazandehchi
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  3. M. Azizi
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  4. P. Ghobadi
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Correspondence to M. Yazdani.

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Yazdani, M., Sazandehchi, P., Azizi, M. et al. Moisture sorption isotherms and isosteric heat for pistachio. Eur Food Res Technol 223, 577–584 (2006). https://doi.org/10.1007/s00217-006-0256-6

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