Selected Geometric Characteristics, Density, and Mechanical Properties of Unsplit Pistachio Nut

Abstract

In this study, several physical properties of unsplit pistachio nut were determined as functions of moisture content. By increasing moisture content from 5 to 20% all geometric characteristics increased linearly. Also, apparent and bulk density increased from 803 to 872 kg/m3 and from 458 to 575 kg/m3, respectively, while porosity decreased from 43% to 34%. Coefficient of static friction of the sample nuts on galvanized iron, plywood, and rubber surfaces increased linearly with moisture content. Nut splitting force decreased from 142 to 21 N and energy increased from 20 to 52 mJ with increasing moisture content from 5 to 20%.

Keywords:

• Pistachio nut
• Physical and mechanical properties
• Splitting force
• Coefficient of static friction

ACKNOWLEDGMENTS

The authors would like to thank Tarbiat Modares University for financial support of this research.