The specific heat of pistachio nuts as affected by moisture content, temperature, and variety Original Research Article

The specific heat of Iranian pistachio nuts was measured as a function of variety (Ohadi, Momtaz, Sefid, and Kalle-Ghochi), moisture content (initial moisture content, 25%, 15% and 5% w.b.), and temperature (25, 40, 55 and 70 °C). Specific heat was found to be significant dependent of the variables studied. The specific heat of each cultivar increased with increase in moisture content and temperature in the range of 0.419–2.930 kJ/kg K, however, the effect of moisture content was greater than both variety and temperature. Regression models with high R2 values were developed to predict the specific heat of pistachio varieties as a function of moisture content and temperature individually, and both moisture content and temperature.