Some physico-mechanic properties of cherry laurel (Prunus lauracerasus L.) fruits
Küçük Resim Yok
Tarih
2004
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
ELSEVIER SCI LTD
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Physical properties of cherry laurel fruits were evaluated as a function of moisture content. The average length, width, thickness, the geometric mean diameter, unit mass and Volume of cherry laurel fruits were 13.05, 14.10, 11.26, 12.71 mm, 0.95 g and 1.10 cm(3) respectively. In the moisture range from 9.0% to 77.5% wb, studies on re-wetted cherry laurel fruit showed that the bulk density increased from 450 to 615 kg/m(3), true density increased from 950 to 1050 kg/m(3), porosity decreased from 52.63% to 42.38%, projected area increased from 1.63 to 4.03 cm(2), and terminal velocity increased from 6.4 to 8.2 m/s. The rupture strength of cherry laurel fruits decreased with increasing moisture content. In the same moisture range 9.0-77.5% wb, the static and dynamic coefficient of friction varied from 0.16 to 0.48 for fruits over different material surfaces. (C) 2004 Elsevier Ltd. All rights reserved.
Açıklama
Anahtar Kelimeler
Kaynak
JOURNAL OF FOOD ENGINEERING
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
65
Sayı
1
