in the range of 7-76% moisture content (w.b.). The length, width, thickness, geometric mean diameter, and thousand grains mass increased linearly from 8.87 to 10.31 mm, 5.42 to 6.49 mm, 3.17 to 6.12 mm, 5.34 to 7.42 mm and 50.60 to 156.10 g, respectively while...

In this paper, performance evaluation of the centrifugal peeling system for pistachio nuts was

studied as a function of moisture content (in five levels: 4.10, 10.50, 28.50 and 36.10 % d.b) and

peripheral speed of separate rotating...

The physical properties of three common Iranian varieties of melon seeds have been evaluated as a function of seed moisture content varying from 4.75 to 47.6, from 5.02 to 46.81, and from 4.55 to 45.22% (w.b.) for Ghermez, Kolaleh and Sarakhsi...

In this paper, the experimental data of the onion drying process by a batch cabinet dryer is investigated. Obtained experimental data including moisture content, shrinkage, and rehydration via random factorial scheme are analyzed. Comparison of data...

seeds mass, projected area and terminal velocity.Adecreasing trend for bulk density and true density was observed. Both static and dynamic coefficients of friction increased as the moisture content increased. The highest static (0.59) and dynamic...

major commercial Iranian pistachio varieties namely, Akbari, Badami, Kalle-

Ghuchi, Momtaz and Ohadi were evaluated as a function of moisture content at five moisture contents levels in the range from initial moisture content at harvesting...

with moisture content, variety, size and loading orientation. The proposed models have been tested on three common Iranian varieties of sunflower seeds and their kernels namely Azargol, Shahroodi and Fandoghi. The results showed that rupture forces for both...