Some physical properties of Pistachio (Pistacia vera L.) nut and its kernel

Kashaninejad, Mahdi; Mortazavi, A; Safekordi, Ali Akbar; Tabil, Lope G.

doi:10.1016/j.jfoodeng.2004.11.016

Cited by 155 publications

(142 citation statements)

References 16 publications

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“…Similar relationships have been reported for white lupin (Öğüt, 1998), gram seed (Chowdhury et al, 2001), millet (Baryeh, 2002), chicken pea (Konaki et al, 2002), rape seed (Calisir et al, 2005), safflower (Baumler et al, 2006) and sweet corn (Karababa and Coşkuner, 2007). However, linear increasing trends were reported for sunflower (Gupta and Das, 1997), coffee (Chandrasekar and Viswanathan, 1999), cashew nut (Balasubramanian, 2001) and pistachio (Kashaninejad et al, 2006). The true density of maize decreased linearly from 1365 to 1176 kg/m 3 (13.85% decrease) with increasing moisture …”

Section: Resultssupporting

confidence: 67%

Physical properties of high quality maize (Swam 1 variety) seeds (Zea mays) as affected by moisture levels

Sobukola¹

2013

Afr. J. Food Sci.

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Section: Resultssupporting

confidence: 67%

Physical properties of high quality maize (Swam 1 variety) seeds (Zea mays) as affected by moisture levels

Sobukola¹

2013

Afr. J. Food Sci.

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“…This pattern was similar to that reported in a study on pistachio nuts and kernels (Kashaninejad et al, 2006), ginko nuts and kernels (Ch'ng et al, 2013). This is probably due to the shell, in which the nut is bigger in size than the kernel, hence a decrease in the total mass per unit volume occupied by the nut (Kashaninejad et al, 2006). The information about the bulk density of nuts is indeed useful in determining nut storage capacity (Ch'ng et al, 2013).…”

Section: Resultssupporting

confidence: 87%

“…As the seed coat can absorb water easily in a few seconds, the separation of seed coats from seeds will not be possible. According to most of the researchers, it was generally observed that the bulk density of nuts was always lower than that of kernels (Kashaninejad et al, 2006). This pattern was similar to that reported in a study on pistachio nuts and kernels (Kashaninejad et al, 2006), ginko nuts and kernels (Ch'ng et al, 2013).…”

Section: Resultssupporting

confidence: 83%

“…According to most of the researchers, it was generally observed that the bulk density of nuts was always lower than that of kernels (Kashaninejad et al, 2006). This pattern was similar to that reported in a study on pistachio nuts and kernels (Kashaninejad et al, 2006), ginko nuts and kernels (Ch'ng et al, 2013). This is probably due to the shell, in which the nut is bigger in size than the kernel, hence a decrease in the total mass per unit volume occupied by the nut (Kashaninejad et al, 2006).…”

Section: Resultssupporting

confidence: 82%

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Dimensional specific physical properties of fan palm fruits, seeds and seed coats (Washingtonia robusta)

Coscuner

Gokbudak

2016

International Agrophysics

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A b s t r a c t. In this study some physical properties of fan palm (Washingtonia robusta) fruits, seeds and seed coats were determined using dimensional, bulk and single kernel physical analysis. The moisture content of whole fruits, seeds and seed coats was 12.0, 9.86 and 13.87% (d.b.), respectively. The sphericity values showed that seed shape (0.86) is close to a sphere, similar as the fruit shape (0.83), both of which were close to a scalene ellipsoid shape. The surface area values of fruits and seeds were obtained as 163.27 and 80.25 mm 2 , and volume values were obtained as 190.96 and 66.32 mm 3 , respectively. Bulk densities of fruits, seeds and seed coats were 559, 783 and 272 kg m -3 , and the corresponding true densities were 1143, 1147 and 864 kg m -3 , whereas the corresponding porosities were 48.87, 54.12, and 31.52%, respectively. The values of the static coefficient of friction and the angle of repose of fruits, seeds and seed coats of palm fruits were studied on aluminium, canvas, galvanised iron, plywood, PP knitted bag, PVC and stainless steel surfaces. As expected, seed coat has higher values of coefficient of static friction on the all surfaces than fruit and seed.

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“…Madadlou et al (2009) predicted the casein micelle size using the combined method of artificial neural network -response surface methodology (ANN-RSM) (Madadlou et al, 2009). Some groups of scientists have also applied RSM and ANN individually to predict selected responses during food processing (Baş and Boyacı, 2007;Dolatabadi et al, 2016;Jabrayili et al, 2016;Kashaninejad et al, 2006;Rostami et al, 2014). Mateo et al (2011) used the neural network to predict the quantity of Deoxynivalenol accumulation in barley seeds infected with Fusarium culmorum (Mateo et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Screening of the aerodynamic and biophysical properties of barley malt

Ghodsvali¹,

Farzaneh

Bakhshabadi

et al. 2016

International Agrophysics

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A b s t r a c t. An understanding of the aerodynamic and biophysical properties of barley malt is necessary for the appropriate design of equipment for the handling, shipping, dehydration, grading, sorting and warehousing of this strategic crop. Malting is a complex biotechnological process that includes steeping; germination and finally, the dehydration of cereal grains under controlled temperature and humidity conditions. In this investigation, the biophysical properties of barley malt were predicted using two models of artificial neural networks as well as response surface methodology. Stepping time and germination time were selected as the independent variables and 1 000 kernel weight, kernel density and terminal velocity were selected as the dependent variables (responses). The obtained outcomes showed that the artificial neural network model, with a logarithmic sigmoid activation function, presents more precise results than the response surface model in the prediction of the aerodynamic and biophysical properties of produced barley malt. This model presented the best result with 8 nodes in the hidden layer and significant correlation coefficient values of 0.783, 0.767 and 0.991 were obtained for responses one thousand kernel weight, kernel density, and terminal velocity, respectively. The outcomes indicated that this novel technique could be successfully applied in quantitative and qualitative monitoring within the malting process.

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Some physical properties of Pistachio (Pistacia vera L.) nut and its kernel

Cited by 155 publications

References 16 publications

Physical properties of high quality maize (Swam 1 variety) seeds (Zea mays) as affected by moisture levels

Physical properties of high quality maize (Swam 1 variety) seeds (Zea mays) as affected by moisture levels

Dimensional specific physical properties of fan palm fruits, seeds and seed coats (Washingtonia robusta)

Screening of the aerodynamic and biophysical properties of barley malt

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