Physical Properties of Almond Nut and Kernel

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dc.contributor.authorAydın, Cevat
dc.date.accessioned2020-03-26T16:45:56Z
dc.date.available2020-03-26T16:45:56Z
dc.date.issued2003
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractSeveral 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. en_US
dc.identifier.citationAydın, 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
dc.identifier.doi10.1016/S0260-8774(03)00053-0en_US
dc.identifier.endpage320en_US
dc.identifier.issn0260-8774en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage315en_US
dc.identifier.urihttps://dx.doi.org/10.1016/S0260-8774(03)00053-0
dc.identifier.urihttps://hdl.handle.net/20.500.12395/18527
dc.identifier.volume60en_US
dc.identifier.wosWOS:000184856700012en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorAydın, Cevat
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofJournal of Food Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.titlePhysical Properties of Almond Nut and Kernelen_US
dc.typeArticleen_US

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