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

Figures & data

Figure 1 Characteristic dimensions of unsplit pistachio nut. [13]

Table 1 Geometric characteristics of the unsplit pistachio nuts at various moisture contents

Physical properties	Moisture content (%w.b.)
	5	10	15	20
Length, mm	17.9 ± 0.09	18.23 ± 0.07	18.46 ± 0.13	18.73 ± 0.11
Width, mm	11.66 ± 0.12	11.87 ± 0.09	12.03 ± 0.12	12.28 ± 0.14
Thickness, mm	11.08 ± 0.08	11.33 ± 0.12	11.49 ± 0.09	11.64 ± 0.10
Geometric mean diameter, mm	13.18 ± 0.13	13.44 ± 0.16	13.62 ± 0.14	13.89 ± 0.17
Sphericity, %	73.68 ± 0.42	73.77 ± 0.52	73.83 ± 0.38	73.95 ± 0.58
Mass, g	1.013 ± 0.095	1.142 ± 0.113	1.235 ± 0.089	1.357 ± 0.106

Figure 2 Frequency distribution curves of nut dimension samples at 5% moisture content: (⋄) length, (□) width, and (Δ) thickness.

Figure 3 Effect of moisture content on: (a) - density: (⋄) apparent density; (□) bulk density, (b) - porosity, and (c) - surface area of unsplit pistachio nut.

Figure 4 Effect of moisture content on: (a) - static coefficient of friction on (⋄) Galvanized iron, (□) Plywood and (Δ) Rubber surfaces, (b) - splitting force, and (c)- splitting energy of unsplit pistachio nuts.

Table 2 Relationships between static coefficient of friction and moisture content of unsplit pistachio nuts against different surfaces

Galvanized iron	μ g = 0.007Mc + 0.30	R ^2 = 0.98
Plywood	μ p = 0.009Mc + 0.33	R ^2 = 0.97
Rubber	μ R = 0.014Mc + 0.36	R ^2 = 0.98

Kashaninejad , M. , Mortazavi , A. , Safekordi , A. and Tabil , L.G. 2005 . Some physical properties of pistachio (Pistachio vera L.) nut and its kernel . Journal of Food Engineering , 72 ( 1 ) : 30 – 38 .

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