Abstract: Slow pyrolysis of a pellet of pistachio waste was studied using a lab-scale stainless-steel reactor. Experiments were conducted at different heating rates (5, 10, and 15 K/min). A 3-E (environmental, exergetic, and energetic) analysis for the processing of 20 kg/h of biowaste was carried out. Experimental results showed that biochar and gas yields decreased with an increase in the heating rate (43% to 36% and 28% to 24%, respectively), while the bio-oil yield increased (29% to 40%). Finally, from the 3-E analysis and the experimental results, it can be suggested that an increase in the heating rate resulted in a higher pyrolysis exergetic efficiency (70%), due to an increase of the bio-oil yield with high-energy content.
Abstract: In this study, the effect of various drying methods (sun drying, shade drying and industrial drying) on final moisture content, shell splitting degree, shrinkage and color change were studied. Sun drying resulted higher degree of pistachio nuts shell splitting on pistachio nuts relative other drying methods. The ANOVA results showed that the different drying methods did not significantly effects on color change of dried pistachio nut. The results illustrated that pistachio nut dried by industrial drying had the lowest moisture content. After the end of drying process, initially, the experimental drying data were fitted with five famous drying models namely Newton, Page, Silva et al., Peleg and Henderson and Pabis. The results indicated that Peleg and Page models gave better results compared with other models to monitor the moisture ratio’s pistachio nut in industrial drying and open sun (or shade drying) methods, respectively.
Abstract: Nuts are part of a healthy diet such as Mediterranean diet. Benefits of nuts in reducing the risk of heart disease has been reasonably attributed to their composition of vitamins, minerals, unsaturated fatty acids, fiber and phytochemicals such as polyphenols, tocopherols, squalene and phytosterols. More than 75% of total fatty acids of nuts are unsaturated. α- tocopherol is the main tocopherol isomer present in most of the nuts. While walnuts, Brazil nut, cashew nut, peanut, pecan and pistachio nuts are rich in γ- tocopherol. β- sitosterol is dominant sterol in nuts. Pistachio and pine nut have the highest total phytosterol and Brazil nut and English walnut the lowest. Walnuts also contain large amount of phenolic compounds compared with other nuts. Nuts are rich in compounds with antioxidant properties and their consumption can offer preventing from incidence of many diseases including cardiovascular.