Some physical properties of sun-dried Berberis fruit (Berberis crataegina)

Işıklı, Nursel Develi; Yılmaz, İlkay

doi:10.1007/s13197-011-0469-y

Cited by 18 publications

(6 citation statements)

References 36 publications

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“…1). This relationship was significant (p<0.01) and the linear equation for 1000 roasted grains mass can be formulated as M 1000 ¼ 0:5253 M þ 32:795; R 2 ¼ 0:992 A similar trend was reported for other seeds and fruits (Balasubramanian and Viswanathan 2010;Işıklı and Yılmaz 2011) True and bulk density…”

Section: Thousand Roasted Grain Masssupporting

confidence: 75%

Some physical and mechanical properties of roasted Zerun wheat

2012

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Some physical and mechanical properties of roasted Zerun wheat were investigated in the moisture range from 8.80 % to 23.40 % wet basis. Mechanical properties were evaluated by examining the effect of moisture content upon the grain rupture force, energy and Weibull parameters. Length, width, thickness, porosity and angle of repose increased nonlinearly from 6.09 to 6.36 mm; 4.17 to 4.18 mm; 2.66 to 2.78 mm; 37.71 % to 39.09 % and 33.02°to 37.90°, respectively when moisture content increased. The Weibull distribution fits the data for rupture force and energy. The Weibull modulus and scale parameter for rupture force varied between 3.88 and 6.20; 26.61 and 44.24N, respectively. The Weibull modulus for energy increased from 2.15 to 3.24 with increased in moisture content. Measured mechanical properties of grains showed that the brittleness and fragile structure of the roasted grain gradually lost its characteristic crispiness and become soft and ductile above 13.78 % moisture content.

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Section: Thousand Roasted Grain Masssupporting

confidence: 75%

Some physical and mechanical properties of roasted Zerun wheat

2012

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“…Paprika was filled in a cylinder of known volume (1000 mL) from a height of 15 cm above the cylinder to determine the bulk density (q b ). The cylinder was filled at the constant rate without any manual compaction (Işıklı and Yılmaz 2014). A gas pycnometer (Smart Instruments Company Pvt Ltd., India) was used to measure true density (q t ) of the sample using helium as an inert gas.…”

Section: Density and Porositymentioning

confidence: 99%

Modeling sorption phenomena and moisture migration rates in paprika (Capsicum annuum L.) using physicochemical characteristics

Shirkole

Sutar

2017

J Food Sci Technol

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In the present study, the GAB and moisture migration rate models were used to predict the shelf life of paprika under domestic (40 °C and 90% RH) and industrial (5, 10, 15 and 20 °C with 70% RH) storage conditions. The correlations between physicochemical characteristics and moisture content of paprika were developed to estimate the stability of the paprika. The estimated shelf life of low moisture paprika (4.40% dry basis) was found to be 101 and 31 days in HDPE and LDPE packages, respectively when stored in domestic condition. In industrial storage condition, the shelf life prediction was 5.47 years in HDPE and 1.68 years in LDPE packages. The first order kinetic models of extractable color (ASTA) and degree of caking described the quality degradation of paprika during storage. The relative humidity and temperature of the storage environment were significant parameters affecting the stability of paprika. The shelf life of paprika can be extended by storage at or below monolayer moisture content and low temperature.

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“…In similar studies, researchers reported that the highest product wastage occurred at the stage after harvest and thus believed that lack of sufficient information regarding physical properties was the main factor that would increase agricultural product waste. Scholars asserted that being aware of the agricultural products' physical properties was highly significant and in fact essential in designing and optimizing harvesting and postharvesting machinery, separation, transfer, sorting, and drying process (Gholami, Lorestani, & Jaliliantabar, ; Işıklı & Yılmaz, ; Jahanbakhshi et al, ; Kaveh, Jahanbakhshi, Abbaspour‐Gilandeh, Taghinezhad, & Moghimi, ; Lorestani, ; Sirisomboon, Kitchaiya, Pholpho, & Mahuttanyavanitch, ).…”

Section: Resultsmentioning

confidence: 99%

Assessment of physical, mechanical, and hydrodynamic properties in reducing postharvest losses of cantaloupe (Cucumis melo var. Cantaloupensis)

Jahanbakhshi

Abbaspour‐Gilandeh

Ghamari

et al. 2019

J Food Process Engineering

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Today, preserving the quality and reducing the losses of agricultural products is an important topic and has attracted the attention of many scholars in the field. This study aims at investigating the engineering properties (physical, mechanical, and hydrodynamic properties) of cantaloupe in order to manage and reduce the losses that is produced postharvest. The results show that the mean values physical properties measured for the geometric mean diameter, arithmetic mean diameter, sphericity, surface area, volume, and true density of the cantaloupes were 130.13 mm, 130.26 mm, 0.94%, 53,367.59 mm 2 , 633.30 cm 3 , and 0.83 g/cm 3 , respectively. Maximum force required for bruising and shearing cantaloupes in the investigation of their mechanical properties were 248.20 and 108.30 N. The hydrodynamic properties of cantaloupes such as the terminal velocity, the cantaloupes' rise time in the water column, the buoyance force and the drag force were obtained to be equal to 0.12 m/s, 4.10 S, 6.21 N, and 0.11 N, respectively. The results obtained through this study can be used in designing harvest machines, optimization, processing, transport, separation of impurities, and grading equipment for the purpose of reducing cantaloupe waste. Practical applicationsOf the 67 million tons of agricultural production in Iran, 20 million tons of it are turned into waste in the postharvest stage. That is the equivalent of food of 20 million people. Fruits are among the most important horticultural products that play an important role in supplying human nutrition and human health. Failure to review the engineering properties of agricultural products (physical, mechanical, and hydrodynamic properties) are the most important factors in increasing the agricultural waste at the postharvest stage. The physical properties of agricultural products are essential for the design and optimization of harvesting and postharvesting machinery, separating, transferring, grading, and drying processes. Mechanical properties can be useful in designing machinery and equipment for transportation and displacement of the product. Hydrodynamic properties can be useful for transfer, separation and grading by water in order to reduce processing costs and reduce cantaloupe waste.

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Some physical properties of sun-dried Berberis fruit (Berberis crataegina)

Cited by 18 publications

References 36 publications

Some physical and mechanical properties of roasted Zerun wheat

Some physical and mechanical properties of roasted Zerun wheat

Modeling sorption phenomena and moisture migration rates in paprika (Capsicum annuum L.) using physicochemical characteristics

Assessment of physical, mechanical, and hydrodynamic properties in reducing postharvest losses of cantaloupe (Cucumis melo var. Cantaloupensis)

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