Comparison of mechanical properties of some selected almond cultivars with hard and soft shell under compression loading

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Tarih

2007

Dergi Başlığı

Dergi ISSN

Cilt Başlığı

Yayıncı

Wiley

Erişim Hakkı

info:eu-repo/semantics/closedAccess

Özet

The mechanical properties of Nonpareil versus Gulcan 101-23 almond cultivars that have different shell properties were loaded between two parallel plates to determine the rupture force, rupture energy, rupture power requirement, toughness and firmness. The tests were carried out with three moisture contents, namely, 7.2, 22.9 and 33.6% wet basis and three loading axes (x, y, z). Physical characteristics of the almond cultivars such as length, width, thickness, geometric mean diameter, sphericity, volume, surface area and weight were determined. Physical properties of both cultivars increased as a numerical by increasing moisture content. The highest rupture force in all moisture content levels was obtained for almond pit loaded along the y-axis. In addition to rupture force, values of absorbed energy, toughness, power requirement and firmness were calculated as mechanical properties. The maximum force required to initiate pit rupture was found as maximum 554.3 N at y-axis for 7.2% moisture content and minimum 126.9 N at x-axis for 33.6% moisture content for Gulcan 101-23 cultivar. These values were determined as 53.3 and 11.2 N, respectively, for Nonpareil cultivar. Rupture force, absorbed energy, toughness, power requirement and firmness decreased with an increase of moisture content. The difference between mechanical properties of Nonpareil versus Gulcan 101-23 almond cultivars was found to be highly significant (P < 0.001).

Açıklama

Anahtar Kelimeler

Physical-Properties, Behavior, Nut

Kaynak

Journal of Food Process Engineering

WoS Q Değeri

Q2

Scopus Q Değeri

Q2

Cilt

30

Sayı

6

Künye