Some physical properties of gumbo fruit varieties
| dc.contributor.author | Akar, R | |
| dc.contributor.author | Aydin, C | |
| dc.date.accessioned | 2020-03-26T16:57:58Z | |
| dc.date.available | 2020-03-26T16:57:58Z | |
| dc.date.issued | 2005 | |
| dc.department | Selçuk Üniversitesi | en_US |
| dc.description.abstract | Some physical properties of gumbo fruit varieties were evaluated as functions of moisture content. The average length, width, thickness, the geometric mean diameter, unit mass and volume of gumbo fruits of Sultani were 32.16, 9.98, 8.14, 13.77 mm, 0.61 g and 3.46 cm(3) respectively. Corresponding values for Amasya varieties were 9.02, 6.42, 5.90, 6.99 mm, 0.12 g and 0.47 cm(3) respectively in the moisture range from 11.3% to 50% dB. Studies on re-wetted gumbo fruits of Sultani variety that the bulk density increased from 174 to 193 kg/m(3), true density 617-684 kg/m3, thousand fruit weight increased from 570 to 945 g, projected area increased from 2.06 to 2.96 cm(2), and terminal velocity increased from 7.30 to 9.29 m/s; for the Amasya variety, the corresponding values changed from 267 to 289 kg/m(3), 807-971 kg/m(3), 113.9-233.5g, 0.81-0.98 cm(2) and from 5.76 to 5.83 m/s respectively. The rupture strength of gumbo fruits decreased as increasing moisture content. The dynamic coefficient of friction varied from 0.28 to 0.47 for Sultani variety fruits, and from 0.27 to 0.40 for Amasya variety over different surface in the moisture range 13.3-50.0% dB. (C) 2004 Published by Elsevier Ltd. | en_US |
| dc.identifier.doi | 10.1016/j.jfoodeng.2004.04.005 | en_US |
| dc.identifier.endpage | 393 | en_US |
| dc.identifier.issn | 0260-8774 | en_US |
| dc.identifier.issn | 1873-5770 | en_US |
| dc.identifier.issue | 3 | en_US |
| dc.identifier.scopusquality | Q1 | en_US |
| dc.identifier.startpage | 387 | en_US |
| dc.identifier.uri | https://dx.doi.org/10.1016/j.jfoodeng.2004.04.005 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12395/19879 | |
| dc.identifier.volume | 66 | en_US |
| dc.identifier.wos | WOS:000224938200014 | en_US |
| dc.identifier.wosquality | Q1 | en_US |
| dc.indekslendigikaynak | Web of Science | en_US |
| dc.indekslendigikaynak | Scopus | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | ELSEVIER SCI LTD | en_US |
| dc.relation.ispartof | JOURNAL OF FOOD ENGINEERING | en_US |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| dc.rights | info:eu-repo/semantics/openAccess | en_US |
| dc.selcuk | 20240510_oaig | en_US |
| dc.title | Some physical properties of gumbo fruit varieties | en_US |
| dc.type | Article | en_US |
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