Physical and Mechanical Properties of Almond and its Kernel related to cracking and peeling.

Khazaei, Javad; Rasekh, Mansour; Borghei, Ali Mohammad

doi:10.13031/2013.10847

Cited by 12 publications

(31 citation statements)

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“…The mean power required to cracking values of walnuts ranged from 0.04 W, 0.81 W, and 1.15 W along the 5, 100, and 200 mm/min loading rates, respectively (Khazaei et al 2002). These results were somewhat higher than those reported for walnuts in this study.…”

Section: Specific Deformationcontrasting

confidence: 71%

“…The decrease in rupture force may be a result from softening the walnut at higher moisture content. Similar conclusions were also made by Braga et al (1999) for macadamia nut; Güner et al (2003) for hazelnut; Khazaei et al (2002) and Aktas et al (2007) for almond; and Sharifian and Derafshi (2008) for walnut.…”

Section: Rupture Forcesupporting

confidence: 67%

“…The lower rupture power obtained may be due to softening of shells at higher moisture content that required less force to rupture. Khazaei et al (2002); Aktas et al (2007); and Özgüven and Vursavuş (2005) have also reported that the rupture power decreased with the increase of moisture contents for almond and pine nut, respectively.…”

Section: Rupture Powermentioning

confidence: 87%

“…where P r is the rupture power required of walnut (W), E is the rupture energy (mJ), V is compression speed (mm/min), and D is the corresponding deformation at the rupture point (Olaniyan and Oje 2002;Khazaei et al 2002;Aktas et al 2007). …”

Section: Determination Of Mechanical Propertiesmentioning

confidence: 99%

See 3 more Smart Citations

The Effects of Moisture Content, Compression Speeds, and Axes on Mechanical Properties of Walnut Cultivars

Altuntaş

Erkol

2009

Food Bioprocess Technol

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In this study, the mechanical properties of walnut (Juglans regia L.) cultivars were investigated as a function of moisture content. The experiments were carried out at three moisture contents, compression speeds (0.5, 1, and 1.5 mm/s), and compression axes (X-, Y-, and Z-axes). The highest rupture force and rupture power in all moisture contents were obtained for walnut cultivars loaded along the Y-axis. Rupture force, rupture energy, and rupture power of walnuts decreased in magnitude with an increase of moisture content, while rupture force, specific deformation, rupture energy, and rupture power increased with an increase of compression speeds. The highest rupture force was obtained with load along the Y-axis as 410.4 N and 394.3 N and also the highest rupture force was recorded at 1.5 mm/s compression speed as 260.7 N and 377.1 N for Yalova-1 and Yalova-3 cultivars, respectively. A linear force decrease was observed from 320.5 N to 196.4 N and from 492.7 N to 247.1 N with increasing moisture content from 11.46% to 23.16% and from 11.25% to 19.47% for Yalova-1 and Yalova-3, respectively. The highest rupture force, specific deformation, rupture energy, and rupture power were obtained at 1.5 mm/s compression speed, while the lowest rupture force was obtained at 0.5 mm/s compression speed for walnut cultivars. The lower rupture force and rupture power were obtained with load along Zaxis for Yalova-1 and Yalova-3 walnut cultivars. The results revealed that the higher compression speed and Z-axis could be recommended for cracking of shelled walnuts.

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Section: Specific Deformationcontrasting

confidence: 71%

Section: Rupture Forcesupporting

confidence: 67%

Section: Rupture Powermentioning

confidence: 87%

Section: Determination Of Mechanical Propertiesmentioning

confidence: 99%

See 2 more Smart Citations

The Effects of Moisture Content, Compression Speeds, and Axes on Mechanical Properties of Walnut Cultivars

Altuntaş

Erkol

2009

Food Bioprocess Technol

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“…(5) (Khazaei et al, 2002). Energy absorption was determined directly from the chart by calculating the area under the force-determination curves (Eq.…”

Section: Methodsmentioning

confidence: 99%

Selected engineering properties of tiger nut as a function of moisture content and variety

Ince¹,

Vursavuş²,

Vurarak³

et al. 2017

Turk J Agric For

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Some physical and mechanical properties of two tiger nut varieties (Sarışeker and Balyumru) were determined at four moisture contents. Physical properties including length, width, thickness, geometric mean diameter, mass, 1000-tuber mass, bulk density, tuber density, surface area, terminal velocity, angle of repose, porosity, and friction coefficient were affected by moisture content at a 1% probability level, excluding sphericity. All parameters decreased with a decrease in moisture content except tuber density, porosity, and firmness. Variety only had a statistically significant effect on width, geometric mean diameter surface area, and terminal velocity at different probability levels. Force, deformation, firmness, energy absorbed, and power requirement, which were investigated as mechanical properties, were also affected by moisture content at a 1% probability level. It was also found that the variety and loading position had no significant effect on firmness and energy absorbed, respectively. Varieties showed differences in terms of 1000-tuber mass, sphericity, terminal velocity and angle of repose, length, geometric mean diameter, surface area, porosity, force, and energy absorbed at different probability levels.

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Evaluation of engineering properties for waste control of tomato during harvesting and postharvesting

Jahanbakhshi

Sharabiani

Heidarbeigi

et al. 2019

Food Science & Nutrition

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In Iran, more than 30% of agricultural products turn into waste at different stages from harvesting to consumption. Thus, main factors for performing of this present study are including of: (a) the importance of tomato as an agricultural product and (b) lack of information about reducing waste during tomato processing. In this study, some physical, nutritional, mechanical, and hydrodynamic properties of tomato were measured under standard conditions. Physical properties included the length, width, thickness, mean diameter (geometric and arithmetic), mass, volume, density, sphericity, surface area, and aspect ratio. Also, nutritional properties, moisture, dry matter, pH, total soluble solid (TSS), and titration acidity (TA) of tomato were evaluated. The mechanical properties of tomato (compression and shear) were measured using Instron instrument. The hydrodynamic properties were measured with water in transportation, separation, and sorting of tomatoes. The physical properties were including of length, width, thickness, mass, volume, and geometric and arithmetic mean diameters showed a direct relationship with the size of tomatoes. Also, volumetric mass (density) had an inverse relation with tomato size. Yield point and shear force were obtained 51.27 and 22.20 N, respectively. The nutritional properties such as pH value, TSS, and TA were equal to 4.22, 22.23 ο Brix, and 2%, respectively. The hydrodynamic properties of tomatoes such as the terminal velocity, the tomatoes' rise time in the water column, the buoyancy force, and the drag force were obtained to be equal to 0.05 m/s, 10.11 S, 0.52 N, and 0.17 N, respectively.

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Physical and Mechanical Properties of Almond and its Kernel related to cracking and peeling.

Cited by 12 publications

References 0 publications

The Effects of Moisture Content, Compression Speeds, and Axes on Mechanical Properties of Walnut Cultivars

The Effects of Moisture Content, Compression Speeds, and Axes on Mechanical Properties of Walnut Cultivars

Selected engineering properties of tiger nut as a function of moisture content and variety

Evaluation of engineering properties for waste control of tomato during harvesting and postharvesting

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