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Moisture sorption characteristics of whole pistachio nuts were investigated at 10, 20, and 30°C using the static method. The sorption isotherms exhibited hysteresis over the range of 0.10-0.80 water activity which was succesfully interpreted using BET, GAB, Oswin, Smith, Henderson, Chung-Pfost and Halsey mathematical models and from which the BET, GAB and Oswin models were found to give the best fit. Monolayer moisture content of pistachio nuts was determined from BET and GAB equations and the isosteric heat of sorption data were derived using Clausius-Clapeyron equation and presented in graphical form. The information generated can be utilized to optimize the packaging parameters for long term storage of pistachio nuts.
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Maskan et al. (1997) studied this question.
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