Physical and mechanical properties of Jatropha curcas L. fruits, nuts and kernels

Sirisomboon, Panmanas; Kitchaiya, Prakob; Pholpho, T.; Mahuttanyavanitch, W.

doi:10.1016/j.biosystemseng.2007.02.011

Cited by 180 publications

(134 citation statements)

References 13 publications

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“…The force values to rupture the bean coat are relatively low compared to 700 N needed to break the hazel nut (PLIESTIC et al, 2006), but are equivalent to those obtained by ARAUJO & FERRAZ (2008) for cashew nuts and by SIRISOMBOON et al (2007) for jatropha curcas beans.…”

Section: Drying Castor Fruitssupporting

confidence: 57%

“…It is known that for the proper design of a huller, which strongly interacts with the product, it is necessary to know its physical and mechanical properties (MOHSENIN, 1986). Under this perspective, several investigations were conducted aiming the decortication of agricultural products considering the mechanical properties thereof (PLIESTIC et al, 2006;ARAÚJO & FERRAZ, 2006;SIRISOMBOON et al (2007); ARAÚJO & FERRAZ, 2008). Most often, a good performance in decortication requires prior conditioning of the product to properly modify some of its properties.…”

Section: Introductionmentioning

confidence: 99%

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Mechanical properties of castor beans subject to different drying temperatures aiming to disrupt the bean coat

Bastos¹,

Ferraz

2014

Eng. Agríc.

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ABSTRACT:In castor oil extraction process, the bean coat is abrasive to the equipment and releases substances that modify the oil color, reducing its quality. A potential solution would be to run the extraction by compressing only the endosperm. Due to lack of information, the objective of this study was to evaluate the influence of forced air drying at 40, 60, 80 and 100 ºC and farmyard drying, in the mechanical properties of the beans, aiming to break the bean coat. Castor beans were subjected to compression tests, in two perpendicular directions, at a strain rate of 0.6 mm.s-1. Average values of force, deformation energy, strain, all at rupture, and stiffness were used to evaluate the effects of dehydration. It was observed that the heat treatments did not alter the mechanical properties of castor beans, the strain and stiffness values discriminate the differences between the directions and had the lowest coefficients of variation. It was concluded that forced air drying, more costly than farmyard drying, does not bring benefits to the decortication. However, regardless the heat treatment used, the mechanical stress lengthwise is the most suitable to promote decortication. KEYS-WORDS:conditioning, threshing, decortication, compression. PROPRIEDADES MECÂNICAS DOS GRÃOS DE MAMONA SUBMETIDOS A DIFERENTES TEMPERATURAS DE SECAGEM A VISANDO A RUPTURA DO TEGUMENTO RESUMO:No processo de extração do óleo de mamona, o tegumento libera substâncias que modificam a coloração do óleo, reduzindo a qualidade, e causa abrasão nos equipamentos. Potencialmente, uma solução para esse problema seria executar a extração prensando somente o endosperma. Devido à carência de informações, o objetivo deste trabalho foi avaliar a influência da secagem com ar forçado a 40; 60; 80 e 100 ºC e secagem em terreiro, nas propriedades mecânicas dos grãos, visando ruptura do tegumento. Grãos de mamona foram submetidos a ensaios de compressão, em duas direções perpendiculares, com taxa de deformação de 0,6 mm.s -1 . Valores médios da força, energia de deformação, deformação específica, todos na ruptura, e rigidez foram utilizados para a avaliação dos efeitos da secagem. Observou-se que, nas condições consideradas, os tratamentos térmicos não alteraram as propriedades mecânicas dos grãos de mamona e que os valores de deformação específica e rigidez discriminaram as diferenças entre as direções e apresentaram os menores coeficientes de variação. Concluiu-se que a secagem com ar forçado, mais oneroso que a secagem no terreiro, não traz benefícios à decorticação. No entanto, independentemente do tratamento térmico, a solicitação mecânica do grão na direção longitudinal é a mais indicada para promover a decorticação.

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Section: Drying Castor Fruitssupporting

confidence: 57%

Section: Introductionmentioning

confidence: 99%

Mechanical properties of castor beans subject to different drying temperatures aiming to disrupt the bean coat

Bastos¹,

Ferraz

2014

Eng. Agríc.

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“…The methodology described by Mohsenin [20] and used by Sirisomboon et al [21] was used to determine the volume of the pomelo fruit. The mass of each pomelo fruit was weighed in the air as described above; it was then weighed in reverse osmosis water in a bucket with a platform electric balance (AFM, UWE amx, maximum weight of 60 kg with 0.01 kg resolution).…”

Section: Volume and Apparent Densitymentioning

confidence: 99%

Evaluation of the physicochemical and textural properties of pomelo fruit following storage

Sirisomboon

Lapchareonsuk

2012

Fruits

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-Introduction. Because of the long transportation times and storage durations that are often experienced, it is important to understand how pomelo properties change over time; that will be indicative of how long samples can be stored before they drop below acceptable quality limits. As no information is available regarding storage of pomelo fruit in the literature, the goal of our work was to study the change in pomelo physicochemical and textural properties following storage over a period of approximately 4 months. Materials and methods. The changes in physical, chemical and textural properties of commercial pomelo fruit were extensively evaluated over the course of a 4-month storage period. The correlation among physical, color, chemical and textural properties were also assessed. Results. Color properties (L*, a*, b*) changed significantly with storage; however, they did not change much during the initial 45 days of storage. The change in soluble solids content (SSC), acidity (A) and the [(SSC) / (A)] ratio suggested that pomelo fruit should not be stored for more than 75 days. Crucially, our study demonstrates that the a* parameter (greenness, R = -0.556) correlates best with the chemical property the [(SSC) / (A)] ratio, which is a recognized measurement of the consumer acceptability of citrus fruit. This means that measuring a* is a non-destructive way of monitoring the taste characteristics of pomelos in storage. This property also correlated well with the average firmness of the fruit and with the flesh texture. Conclusion. This fundamental information on the pomelo fruit could prove useful in the physical handling and processing of the fruit by breeders and postharvest technologists as well as distributors, market agents, importers and exporters.Thailand / Citrus grandis / fruits / pomelos / storage / physicochemical properties / texture / rheological properties Évaluation des propriétés physico-chimiques et de texture de chadecs au cours de leur stockage.Résumé -Introduction. En raison des longueurs de transport et de stockage souvent constatées, il serait important de comprendre comment les propriétés des chadecs évoluent au fil du temps ; cette information serait utile pour évaluer combien de temps les échantillons peuvent être stockés tout en conservant une qualité gustative acceptable. Faute d'informations disponibles dans la litté-rature sur le stockage du chadec, nous avons étudié la variation des propriétés physico-chimiques et de la texture de ce fruit sur une période de stockage de 4 mois environ. Matériel et méthodes. Le changement des composantes de propriétés physiques, chimiques et de texture de chadecs commerciaux ont été évalués pendant 4 mois de stockage. Les corrélations entre ces diverses composantes ont également été évaluées. Résultats. Les paramètres de couleur (L*, a*, b*) ont varié de manière significative pendant le stockage, mais ils n'ont pas beaucoup changé au cours des 45 premiers jours d'entreposage. Le changement de la teneur en solides solubles (SSC), de l'acidit...

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“…hardness (Q) was calculated by dividing rupture force (F r ) by deformation at the rupture point (Sirisomboon et al 2007):…”

Section: Mechanical Propertiesmentioning

confidence: 99%

Physico‐mechanical seed properties of the common Turkish bean (Phaseolus vulgaris) cultivars ‘Hinis’ and ‘Ispir’

Öztürk¹,

Kara

Yildiz

et al. 2009

New Zealand Journal of Crop and Horticultural Science

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41Physico-mechanical seed properties of the common Turkish bean (Phaseolus vulgaris) for 'Hinis' and 'Ispir', respectively. The average 1000 seed weight, bulk density, and porosity were determined as: 531.3 and 598.9 g, 835.8 and 872.7 kg m -3 , and 34.0% and 33.1% for 'Hinis' and 'Ispir', respectively. The average angle of repose and terminal velocity were 24.52° and 19.46°, and 11.42 and 11.80 m s -1 in 'Hinis' and 'Ispir' respectively. The highest coefficient of dynamic friction was obtained with an aluminium surface in both cultivars as 0.227 for 'Hinis' and 0.199 for 'Ispir'. This was followed by fibreglass, steel, plywood, and glass surfaces. Both cultivars had white testae. The average value of rupture force, deformation at rupture point, energy absorbed, hardness, and toughness along the

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Physical and mechanical properties of Jatropha curcas L. fruits, nuts and kernels

Cited by 180 publications

References 13 publications

Mechanical properties of castor beans subject to different drying temperatures aiming to disrupt the bean coat

Mechanical properties of castor beans subject to different drying temperatures aiming to disrupt the bean coat

Evaluation of the physicochemical and textural properties of pomelo fruit following storage

Physico‐mechanical seed properties of the common Turkish bean (Phaseolus vulgaris) cultivars ‘Hinis’ and ‘Ispir’

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