Some engineering properties of peanut and kernel

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dc.contributor.authorAydin, C.
dc.date.accessioned2020-03-26T17:18:13Z
dc.date.available2020-03-26T17:18:13Z
dc.date.issued2007
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractSome physical properties of peanut fruit and kernel were evaluated as functions of moisture content. At the moisture content of 4.85% d.b. the average length, thickness, width, geometric mean diameter, sphericity, unit mass and volume of peanut fruits were 44.53 mm, 15.71 min, 16.68 mm, 23.00 mm, 51.60%, 2.16 g and 5.17 cm(3), respectively. Corresponding values for kernel at the moisture content of 6.00% d.b. were 20.95 mm, 8.80 mm, 10.44 mm, 12.60 mm, 57.05%, 1.063 g and 1. 14 cm(3), respectively. Studies on re-wetted peanuts showed that the bulk density decreased from 243 to 184 kg/m(3), the true density, projected area, and terminal velocity increased from 424 to 545 kg/m(3), 4.88 to 6.85 cm(2) and 7.25 to 7.93 m/s, respectively as the moisture content increased from 4.85% to 32.00% d.b.; for the kernel, the corresponding values changed from 581 to 539 kg/m(3), 989 to 1088 kg/m(3), 1.53 to 2.09 cm(2) and 7.48 to 8.06 m/s, respectively as the moisture content increased. The rupture strength of peanut and kernel decreased as moisture content increased. The dynamic coefficient of friction varied from 0.30 to 0.73 for peanut, and from 0.22 to 0.63 for kernel over different structural surface as the moisture content increased from 4.85% to 32.00% d.b. (c) 2006 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.jfoodeng.2006.02.045en_US
dc.identifier.endpage816en_US
dc.identifier.issn0260-8774en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage810en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.jfoodeng.2006.02.045
dc.identifier.urihttps://hdl.handle.net/20.500.12395/21613
dc.identifier.volume79en_US
dc.identifier.wosWOS:000242281200010en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
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/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectpeanuten_US
dc.subjectengineering propertiesen_US
dc.subjectbulk densityen_US
dc.subjectrupture strengthen_US
dc.subjectmoisture contenten_US
dc.titleSome engineering properties of peanut and kernelen_US
dc.typeArticleen_US

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