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1- Wagon dryer

Wagon dryer has a fan, oven, channel Iranian Pistachio and wagon-like wagons (Figure 1). The floor of the wagons is made of a mesh plate. This plate is located on a chamber with variable depth. The wagons are connected to the channel by tarpaulin or a clamped metal interface. Hot air is blown into the pistachio through the duct and through the pores of the lattice plate. These dryers are made in four and eight wagons. The eight-wagon type of these dryers has a capacity of drying 2100 kg of pistachios for pistachio cultivar of hazelnut cultivar with an accumulation depth of 18 cm. The disadvantages of this type of dryer are the force of the process in order to use labor to stir the product and the possibility of physical damage to the product and also the impossibility of uniformly lowering the moisture of pistachios to the desired level. The flow of the product is discontinuous and this type of dryer has a good separation capability, ie different cultivars can be dried without mixing. They are available in two types of gas burner and diesel and its fuel consumption is high and if we want to use its direct flame type, only the gas burner type has this capability and due to sudden changes in hot air temperature, we must use a thermostat or thermometer. Digital as well as gas control valve (electric or manual) adjust the amount of fuel. This type of dryer is a placeholder and if we have a lot of product for processing, we should consider a lot of space for this dryer.

2- Continuous double wall vertical dryer

In this method, the pistachio is located between the two inner and outer walls of the machine and is pushed down by gravity. The walls are latticed and hot air is blown into the products through the central space of the inner wall and directed outwards from the outer wall (Figure 2). Normally, two devices of this dryer are placed next to each other in series and pistachios enter the other after leaving one. This dryer does not require a worker. The space required for this type of dryer is low and energy consumption is optimal. In Iran, the problem of maintaining the uniformity of drying different layers in this technology is not well solved. This drying method is done in California due to the single digit of American pistachio (Kerman cultivar) because if we have different cultivars, it is not possible to use this dryer due to the mixing of cultivars. If this type of dryer is used, if the amount of product is less than the capacity of the dryer, we must use the common processing method or buy more.

3- Intermittent cylindrical vertical dryer

In this method, as in the previous case, the product is inserted between the walls of two interlocking coaxial cylinders, one of which has a radius of about 25 cm less than the other, and can use the force of gravity to route the wall from the bottom during drying. Slow (Figure 3). Disadvantages of this type of dryers include the impossibility of drying different varieties of pistachios continuously, although this type of dryer is not currently used in pistachio processing centers.

4- Continuous conveyor dryer: In this type of dryers, the product passes through a lattice conveyor where hot air is blown into the product from below. Paddles may facilitate the flow of pistachios forward. This type of dryer is made with a length of 22 meters and a width of 2.5 meters and three heat sources that provide temperatures of 80, 70 and 60 are placed along the dryer (Figure 4).

Burning gas or diesel is used to provide the required temperature for this type of dryer, and calculating its energy efficiency requires further research. It does not have good product resolution and is not suitable for low capacities. The space occupied by this dryer is not very large. For continuous drying, two silos must be used, one before drying to regulate nutrition and create a constant flow of pistachios into the dryer, and the other is a silo that performs aeration (by ambient air) to pistachios. And placed after the dryer.

Important indicators in the process of drying pistachios

- Changing the temperature and velocity parameters of air flow has a significant effect on the duration and drying efficiency of pistachios and the quality properties of dried pistachios, so that with increasing temperature, the amount of laughter increases and the number of free kernels increases (Table 1).

- In drying pistachios by aeration method, spots on the skin, the amount of aflatoxin and drying time are affected by factors such as the depth of accumulation of pistachios, the speed of air blown into the pistachios and the drying temperature.

Follow the steps at the Iranian Pistachio beginning of the article to separate the pistachio skin and then place it on a large tray in the shade. It should be noted that drying fresh pistachios in the shade prevents them from smiling and does not maintain its beautiful appearance.

 

How to dry fresh pistachios using the oven

In this method, all you have to do is pour 2 cups of peeled pistachios into a large pot and then add 1 cup of water and a little salt to it. Now put the pot on the heat so that the water starts to evaporate and note that you must always stir it to prevent it from sticking to the surface of the pot.

 

Turn off the heat after all the water has evaporated. Now set the oven temperature to 300 degrees Celsius and spread the pistachios on a tray. After 10 to 15 minutes, turn off the oven and during this time, open the oven door once every 5 minutes and check the level of pistachios. Note that at the beginning of the golden color of the pistachios, you should turn off the oven and remove the tray of pistachios.

 

Tips on fresh pistachios

When peeling pistachios, do not worry about the pistachios being closed. During the drying process of pistachios, many pistachios open on their own. Experience has shown that frozen pistachios are much easier to peel.

High quality pistachio is a pistachio that has opened its door. Usually, pistachios are opened in the package by soaking them in water and using special devices. This type of pistachio is called "smiling water". It means pistachio that has been smiled by this process.

To determine if a pistachio has opened its door or opened it with the help of human intervention, it is enough to hold it in your hand and try to pick them up from the skin of the pistachio if the pistachio was closed by pressing the shells. That is, pistachios are smiling water, but if it was not possible to close the pistachios at all, your pistachios are naturally smiling.

Boil fresh Iranian Pistachio pistachio peel in water until the extract comes out, massage this extract on your hair and scalp for 40 nights, leave it and wash it off with warm water the next day.

 

7. Natural hair conditioner

Pistachio acts as a natural conditioner and moisturizer for hair and improves the flexibility of hair fibers. In addition, pistachios are an excellent treatment for dry and damaged hair.

 

Pistachio oil mask for hair

 

Combine 6 tablespoons of pistachio oil with 3 tablespoons of walnut oil and massage on your hair and scalp every night before bed, leave it overnight and wash well the next day with warm water and shampoo.

 

8. Treatment of hair loss

Biotin deficiency is one of the main causes of hair loss, pistachios contain a significant amount of biotin and regular consumption can help treat hair loss.

 

Photo of pistachio tree

Photo of pistachio tree

Medicinal and therapeutic properties of pistachios for the body

9. Infants and children

Pistachios are a good source of protein and energy for babies and children.

 

Pistachios are a good source of essential vitamins such as vitamin C, thiamine, riboflavin, niacin, panotenic acid, vitamin B6, folate, vitamin A and vitamin E, which are useful for strengthening the immune system of infants and children.

 

The high amounts of fiber in pistachios are useful for treating constipation in children.

 

Vitamin B6 in pistachios is useful for improving brain function and increasing children"s intelligence.

Pistachio tree, like other Iranian Pistachio plants, needs different elements to grow. Some of these elements are known as macro or nutrient elements and some are known as micronutrients or micro elements. The pistachio tree fertilizer program requires both categories, which must be given a certain amount in each period. The most important nutrients of the pistachio tree are described below:

 

Pistachio fertilizer program 3

 

Nitrogen

Phosphorus

potassium

Sulfur

Calcium

magnesium

Iron

Roy

Manganese

Recommendations and application of pistachio tree garden fertilizer

All the elements and substances that we read about should be enough in the pistachio fertilizer program. In addition, the right time for their consumption must be considered. That is why it is recommended that instead of using special fertilizers for pistachios, these materials be prepared by the farmer himself and given to the trees at the best time and due to soil shortages. Fertilizer application schedule is:

 

Pistachio fertilizer program for mid-winter

At this time the tree should be prepared for germination. So this is the best time for pistachio chalk. At this time in pistachio fertilizer planning, poultry manure and fertilizers containing potassium, phosphate, iron, magnesium and humic acid should be included.

 

Pistachio fertilizer for March and when the buds swell

During this month, the buds begin to swell. Therefore, the pistachio tree needs more elements. Pistachio fertilizer program should include all elements of phosphorus, potassium and nitrogen. The best option is also high phosphorus fertilizers for pistachio trees. These fertilizers increase photosynthesis in the tree.

Peel a squash, grate it Iranian Pistachio and squeeze the juice. This should be done no later than 24 hours after picking pistachios, because if it is more than that, spots will appear on the skin of pistachios.

Tip: Be sure to wear gloves when picking fresh pistachio skin and never touch your eyes with contaminated hands because pistachio skin and especially pistachio tree sap is very sensitive to the eyes. If you peel pistachios without gloves, be sure to wash your hands with liquid oil and then dishwashing liquid.

Now it"s time to separate the pistachios. At this stage, pour the pistachios into the water. Empty pistachios remain on the water and pistachios with nuts go under water. (Some pistachios that come on the water may have immature kernels. This type of pistachio has a very green kernel because it is still raw and is very suitable for preparing pistachio slices. In this section, we have explained how to prepare pistachio slices for you. )

Then it is time to dry the pistachios. Preferably put the pistachios in the sun so that those who are less smiling will be completely smiling. Be sure to watch out for birds when drying outdoors as they may pound your pistachios. Also, collect the pistachios whenever the shade reaches them. It usually takes three days for the pistachios to dry completely. The moisture content of fresh pistachios is about 20%. This rate should reach 5%. Can you test the pistachio to see if it is completely dry or not? Dried pistachios are quite crunchy. Dried pistachios are stable and not prone to rot and rot. (Source)

Preserving fresh pistachios

How to make pistachio ice cream

How to prepare pistachio milk

Important points in storing raw dried pistachios

Dried pistachios are easier to store than fresh pistachios because they have less moisture. Of course, in order not to re-absorb moisture, you should keep them in a glass or plastic container with tight lids that can not allow air to penetrate. To keep it for more than a few months, in order not to smell old, you can put pistachios in the mentioned containers in the freezer. This slows down the oxidation process of pistachios and the fresh taste lasts longer.

 

Note that to store pistachios at temperatures above 40 degrees is recommended to be stored in the refrigerator. Raw and dried pistachios can be stored in the refrigerator for more than a year.

 

The shelf life of dried pistachios at refrigerator temperature is about one year and at freezer temperature is about 3 years.

Before storing pistachios in the refrigerator, be sure to freeze them in the freezer for two days to remove any small insect eggs.

Be sure to place the pistachios in a sealed glass or plastic container that has nothing to do with the outside.

The dish must be dry and clean and does not have a specific smell.

Storing pistachios inside the cage is not a good option because it has air and moisture outside.

Do not place pistachios next to foods such as garlic or onions as they absorb odors.