Selected Mechanical Properties and Bruise Susceptibility of Nectarine Fruit

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dc.authorid0000-0001-9977-859X
dc.authorid0000-0001-8149-7095
dc.authorscopusid14625729700
dc.authorscopusid20336671700
dc.authorscopusid6507501493
dc.authorwosidaktas, turkan/ABA-3348-2020
dc.authorwosidIKINCI, Ali/ABG-5787-2020
dc.contributor.authorPolat, Refik
dc.contributor.authorAktaş, Türkan
dc.contributor.authorİkinci, Ali
dc.date.accessioned2022-05-11T14:14:21Z
dc.date.available2022-05-11T14:14:21Z
dc.date.issued2012
dc.departmentFakülteler, Çorlu Mühendislik Fakültesi, Makine Mühendisliği Bölümü
dc.departmentFakülteler, Ziraat Fakültesi, Tarım Makinaları Bölümü
dc.description.abstractThis research was conducted to evaluate some mechanical properties and bruise susceptibility of nectarine (Prunus persica variety). Compression and impact tests were conducted to determine the mechanical properties and the bruise susceptibility depends on the direct mechanical damaging of nectarine fruit. Compression tests were carried out by using a compression test device at 1 mm min(-1) load velocity. Deformation, bioyield point force, deformation energy, and Poisson's ratio were determined using compression tests data. Absorbed energy, bruise volume, and bruise susceptibility were determined by impact tests. Impact tests of nectarine were conducted by using a pendulum with a 50-cm arm length. These tests were carried out at two directions of nectarine, namely, impact from the bottom side and its cheek side and three drop heights (30, 40, and 50 cm) to obtain different impact energy levels. In addition to these data, dimensional properties, such as length, width, and mass, were also measured.
dc.identifier.doi10.1080/10942912.2010.498546
dc.identifier.endpage1380
dc.identifier.issn1094-2912
dc.identifier.issn1532-2386
dc.identifier.issue6en_US
dc.identifier.scopus2-s2.0-84866395368
dc.identifier.scopusqualityQ2
dc.identifier.startpage1369
dc.identifier.urihttps://doi.org/10.1080/10942912.2010.498546
dc.identifier.urihttps://hdl.handle.net/20.500.11776/5873
dc.identifier.volume15
dc.identifier.wosWOS:000308980400018
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorPolat, Refik
dc.institutionauthorAktaş, Türkan
dc.language.isoen
dc.publisherTaylor & Francis Inc
dc.relation.ispartofInternational Journal of Food Properties
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectNectarine
dc.subjectDeformation
dc.subjectBioyield point force
dc.subjectBruise susceptibility
dc.subjectPoisson's ratio
dc.subjectPoissons Ratio
dc.subjectQuality
dc.subjectModulus
dc.subjectPeaches
dc.titleSelected Mechanical Properties and Bruise Susceptibility of Nectarine Fruit
dc.typeArticle

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