Nutritional and Physical Properties of Hackberry (Celtis Australis L.)

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dc.contributor.authorDemir, F.
dc.contributor.authorDoğan, H.
dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorHacıseferoğulları, H.
dc.date.accessioned2020-03-26T16:39:22Z
dc.date.available2020-03-26T16:39:22Z
dc.date.issued2002
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractNutritional and physical properties of ripe hackberry fruits (Celtis australis L.) from Kastamonu were determined. Ash, crude oil, crude energy, crude fiber, crude protein and minerals (Na, P, K, Ca, Mn, B, Ba, Se, etc.) contents of completely ripe fruits were determined. Also, physical properties such as length and diameter of fruit, unit mass, volume of fruit, geometric mean diameter, sphericity, surface area, bulk density, fruit density, porosity, projected area, terminal velocity, 1000 fruits mass, static and dynamic coefficient of friciton were measured at three moisture content levels. The average length, diameter, unit mass, volume of fruit, the geometric mean diameter, sphericity and surface area were established as 9.34 mm, 8.07 mm, 0.233 g, 277.85 mm(3), 8.37 mm, 0.89 and 206.4 mm(2) at 15.25%, respectively, moisture content (w.b.). Studies on rewetted fruit showed that as moisture content increased from 15.25% to 50.42% wet basis (w.b.), bulk density decreased from 595.1 to 535.9 kg/m(3), fruit density increased from 826.1 to 1105.9 kg/m(3). The porosity, projected area, terminal velocity, 1000 fruit mass increased from 30.97% to 53.84%, from 54.91 to 74.63 mm(2), from 4.73 to 10.47 m/s, from 247.5 to 594 g, respectively, for the same moisture increase. The coefficient of static friction on rubber, plywood and galvanized steel increased from 0.5 to 0.55, 0.41 to 0.54 and 0.30 to 0.48, respectively, when the fruit moisture content increased from 15.25 to 50.42%. The coefficient of dynamic friction increased from 0.36 to 0.5, 0.31 to 0.43 and 0.22 to 0.35 on rubber, plywood and galvanized steel, respectively, for the same moisture range. (C) 2002 Elsevier Science Ltd. All rights reserved.en_US
dc.identifier.citationDemir, F., Doğan, H., Özcan, M. M., Hacıseferoğulları, H., (2002). Nutritional and Physical Properties of Hackberry (Celtis Australis L.). Journal of Food Engineering, 54(3), 241-247. Doi: 10.1016/S0260-8774(01)00210-2
dc.identifier.doi10.1016/S0260-8774(01)00210-2en_US
dc.identifier.endpage247en_US
dc.identifier.issn0260-8774en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage241en_US
dc.identifier.urihttps://dx.doi.org/10.1016/S0260-8774(01)00210-2
dc.identifier.urihttps://hdl.handle.net/20.500.12395/18001
dc.identifier.volume54en_US
dc.identifier.wosWOS:000176775900008en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorÖzcan, Mehmet Musa
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.subjecthackberry (Celtis australis L.)en_US
dc.subjectUlmaceaeen_US
dc.subjectnutritional propertiesen_US
dc.subjectphysical propertiesen_US
dc.titleNutritional and Physical Properties of Hackberry (Celtis Australis L.)en_US
dc.typeArticleen_US

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