Physical Properties of Almond Nut and Kernel
Yükleniyor...
Dosyalar
Tarih
2003
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Several physical properties of almond nut and kernel were evaluated as functions of moisture content. The average length, width, thickness, the geometric mean diameter, unit mass and volume of nuts were 25.49, 17.03, 13.12, 18.13 mm, 2.64 g and 2.61 cm(3) respectively. Corresponding values for kernel were 21.19, 14.34, 6.38, 11.42 mm, 0.69 g and 0.71 cm(3) respectively. In the moisture range from 2.77 to 24.97 db, studies on re-wetted almond nut showed that the bulk density decreased from 655 to 525 kg/m(3), true density increased from 10 15 to 1115 kg/m(3), porosity increased from 35.32% to 53.21%, projected area increased from 3.74 to 3.9 cm 2, and terminal velocity increased from 5.62 to 7.98 m/s. For the kernel, the corresponding values changed from 595 to 475 kg/m(3), 900 to 995 kg/m(3), 34.23% to 50.29%, 1.68 to 2.39 cm(2) and from 5.62 to 7.2 m/s respectively. The rupture strength of almond nut and kernel decreased with increasing moisture content. The highest rupture strength occurred when loaded along the X-axis. In the same moisture range 2.77-24.97 db the static coefficient of friction varied from 0.28 to 0.83 for almond nut and from 0.53 to 0.78 for kernel over different material surfaces.
Açıklama
Anahtar Kelimeler
Kaynak
Journal of Food Engineering
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
60
Sayı
3
Künye
Aydın, C., (2003). Physical Properties of Almond Nut and Kernel. Journal of Food Engineering, 60(3), 315-320. Doi: 10.1016/S0260-8774(03)00053-0
