Adsorption Isotherm Modeling of Pistachio (Pistacia vera L.) and its Role in Storage Stability Assessment
Abstract
Mohamed Sami, Morad Oubouali, Morad Kaddouri, Soufiane Ghanimi, Fatima Ezzahra Atmani, Reda Elkacmi, Abdelali Bouali and Aziz Hasib Pistachio nuts (Pistacia vera L.) are highly sensitive to ambient humidity, and understanding their hygroscopic behavior is essential for optimizing storage and preserving quality. This study investigated the water adsorption properties of pistachio kernels at three temperatures (25 °C, 35 °C, and 45 °C) through experimental testing, utilizing the static gravimetric method. Hygroscopic equilibrium was reached after 11, 9 and 20 days, respectively.
Fields of Study & Subjects
Food Drying and Modeling
Agricultural Engineering and Mechanization
Hygrothermal properties of building materials
Publication details
- Journal / source
- Journal of Food Chemistry and Nanotechnology
- Volume
- 12
- Issue
- 1
- Publication date
- 30 January 2026
- Language
- EN