engleski

Influence of drying on physical and energy properties of pistachio shell

Pistachio (Pistacia vera L.) is one of the most popular edible nuts in the world and an important agricultural commodity for a number of countries. Due to their high nutritional value, pistachios are an increasingly important crop that can be eaten raw, salted or baked. Most often, the pistachio shell remain unused, although it represents usable agricultural biomass. The aim is to determine whether different temperatures and different drying times affect on the physical and energy properties of pistachios shell before and after drying. Pistachio were dried by conductive drying – roasting at 110°C, 130°C and 150°C for 20 and 40 minutes. The research is divided into determination of physical (length, width and thickness) and energy properties (moisture, ash, coke, fixed carbon, volatile substances, C, H, N, S, HHV, LHV, Na, K, Ca and Mg) of shell. The results obtained by the research showed that conductive drying-roasting slightly affects the physical properties, and that after treatment there is still enough biomass for energy production, and the energy properties of pistachio shell showed high values in content coke, C and H and HHV and LHV within the expected value and have good energy properties that are improved by heat treatment.

pistachio ; drying ; shell characteristics

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