Abstract
Thermal conductivity, Thermal diffusivity and bulk density of pistachios were measured at temperature ranging from 50 to 93°C and moisture content ranging from 3 to 52% (db). The line heat source method was employed to determine thermal conductivity and diffusivity. Specific heats were calculated from measured thermal conductivity, diffusivity and bulk density. Decreases in moisture content to 11.5% (db) produce reduction in thermal conductivity and specific heat, but decreases in moisture content to 3.3% (db), cause proportional increases in thermal conductivity and specific heat. Average values of thermal conductivity and specific heat were changed from 0.231 to 0.466 W/m°C and from 1894 to 3820 J/Kg°C in different moisture content, respectively. Key word: Bulk thermal conductivitybulk thermal diffusivitybulk densityspecific heatline heat source methodIran pistachio
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