Resistance to airflow through bulk pistachio nuts (Kalleghochi variety) as affected by moisture content, airflow rate, bed depth and fill method

• Published in: Powder technology 2010-11, Vol.203 (2), p.359-364
• Main Authors: Kashaninejad, M., Maghsoudlou, Y., Khomeiri, M., Tabil, L.G.
• Format: Article
• Language: English
• Subjects: Aeration; Airflow; Design engineering; Drying; Mathematical analysis; Mathematical models; Moisture content; Pistachio nuts; Powder technology; Pressure drop; Storage; Ventilation
• ISSN: 0032-5910; 1873-328X
• DOI: 10.1016/j.powtec.2010.05.030

The prediction of airflow resistance is fundamental to the design of efficient drying and aeration systems for pistachio nuts. Using a laboratory unit, the pressure drop across a column of pistachio nuts (Kalleghochi variety) was investigated to determine the effect of moisture content, airflow rate, bed depth and fill method. Five levels of moisture contents (4.80, 14.50, 23.70, 37.60 and 45.60 w.b.%), four bed depths (25, 50, 75 and 100 cm) and two fill methods (loose and dense) were studied with airflow rates ranging from 0.08–1.00 m 3/S m 2. Results indicated that resistance to airflow through a column of pistachio nuts increased with increasing bed depth, moisture content and airflow rate for both dense and loose fill method. Airflow rate was the most significant factor affecting the pressure drop of pistachio nuts followed by fill method and moisture content. The dense fill of pistachio nuts produced higher resistance to airflow compared with the loose fill. Among the three models (Shedd, Hukill and Ives, and Ergun equation) investigated to describe pressure drop data of pistachio nuts, Ergun equation was found to be the most suitable for describing the pressure drop data of pistachio nuts. The pressure drop across a column of pistachio nuts was investigated to determine the effect of moisture content, airflow rate, bed depth and fill method. Results indicated that resistance to airflow increased with increasing bed depth, moisture content and airflow rate for both dense and loose fill method. Ergun equation was found to be the most suitable for describing the pressure drop data of pistachio nuts. [Display omitted]