Some physico-mechanic properties of terebinth (Pistacia terebinthus L.) fruits

Aydın, Cevat; Özcan, Mehmet Musa

doi:10.1016/s0260-8774(01)00145-5

Cited by 53 publications

(45 citation statements)

References 8 publications

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“…1 Effect of moisture content on physical characteristics of roasted Zerun wheat (n0100 for axial dimensions, geometric-mean diameter and sphericity; n03 other physical properties at each moisture level) to the higher levels of increase in the mass of the grain compared to the increase in volume of the grain. This was similar to the results obtained by Aydın and Özcan (2002) for terebinth fruits and by Kingsly et al (2006) for pomegranate seeds. Baryeh and Mangope (2002) found both true density and bulk density of pigeon peas to increase nonlinearly with increase in seed moisture content.…”

Section: Thousand Roasted Grain Masssupporting

confidence: 91%

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: 91%

Some physical and mechanical properties of roasted Zerun wheat

2012

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“…The variation in bulk density and true density with moisture content was significant at a significance level of 0.05 and 0.01, respectively. Linear increase of true and bulk density as the moisture content increases was found by Aydın and Özcan (2002) for terebinth fruits and by Kingsly et al (2006) for pomegranate seeds while the negative linear relationship of bulk and true density with moisture content was also observed by various research workers (Nimkar and Chattopadhyay 2001;Dursun and Dursun 2005;Balasubramanian and Viswanathan 2010). Polynomial relationship was reported between true/bulk density and increasing moisture content for pigeon peas by Baryeh and Mangope (2002), safflower seeds by Baümler et al (2006) and barnyard millet grains and kernels by Singh et al (2010).…”

Section: True and Bulk Densitymentioning

confidence: 62%

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

Işıklı

Yılmaz

2011

J Food Sci Technol

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The present study was conducted to evaluate some physical properties of sun dried Berberis fruit as a function of moisture content, varying from 9.59% to 27.90% (w.b.). Dried fruit length, width, thickness, geometric mean diameter and sphericity, increased nonlinearly from 7.19 to 7.53 mm; 3.42 to 4.03 mm; 2.78 to 3.02 mm; 4.05 to 4.51 mm and 0.56 to 0.62, respectively with increased moisture content. When we tested 1000-dried fruits, their mass increased linearly from 3.10 to 4.89 g, the true and bulk density increased nonlinearly from 769 to 845 kg m −3 and 389 to 395 kg m −3 , respectively; with increased moisture content. Also, porosity values of dried fruits increased nonlinearly from 49.40% to 53.30%. The lowest static coefficient of friction was found on the steel surface. The angle of repose increased nonlinearly from 20.14°to 23.20°with the increasing in the moisture content.

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“…The device was developed by Aydın and € Og€ ut (1992). This devices has four main components which are upper stable platform and moving bottom platform, a driving unit and the data acquisition system.…”

Section: Methodsmentioning

confidence: 99%