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

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dc.authorid0000-0001-9977-859X
dc.authorscopusid20336671700
dc.authorscopusid14625729700
dc.authorscopusid15030873600
dc.authorwosidaktas, turkan/ABA-3348-2020
dc.contributor.authorAktaş, Türkan
dc.contributor.authorPolat, Refik
dc.contributor.authorAtay, Ümran
dc.date.accessioned2022-05-11T14:45:16Z
dc.date.available2022-05-11T14:45:16Z
dc.date.issued2007
dc.departmentFakülteler, Ziraat Fakültesi, Tarım Makinaları Bölümü
dc.description.abstractThe 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).
dc.identifier.doi10.1111/j.1745-4530.2007.00164.x
dc.identifier.endpage789
dc.identifier.issn0145-8876
dc.identifier.issn1745-4530
dc.identifier.issue6en_US
dc.identifier.scopus2-s2.0-36248957187
dc.identifier.scopusqualityQ2
dc.identifier.startpage773
dc.identifier.urihttps://doi.org/10.1111/j.1745-4530.2007.00164.x
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9990
dc.identifier.volume30
dc.identifier.wosWOS:000250985400009
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorAktaş, Türkan
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Process Engineering
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectPhysical-Properties
dc.subjectBehavior
dc.subjectNut
dc.titleComparison of mechanical properties of some selected almond cultivars with hard and soft shell under compression loading
dc.typeArticle

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