Calisir, SAydin, C2020-03-262020-03-2620040260-87741873-5770https://dx.doi.org/10.1016/j.jfoodeng.2004.01.009https://hdl.handle.net/20.500.12395/19206Physical properties of cherry laurel fruits were evaluated as a function of moisture content. The average length, width, thickness, the geometric mean diameter, unit mass and Volume of cherry laurel fruits were 13.05, 14.10, 11.26, 12.71 mm, 0.95 g and 1.10 cm(3) respectively. In the moisture range from 9.0% to 77.5% wb, studies on re-wetted cherry laurel fruit showed that the bulk density increased from 450 to 615 kg/m(3), true density increased from 950 to 1050 kg/m(3), porosity decreased from 52.63% to 42.38%, projected area increased from 1.63 to 4.03 cm(2), and terminal velocity increased from 6.4 to 8.2 m/s. The rupture strength of cherry laurel fruits decreased with increasing moisture content. In the same moisture range 9.0-77.5% wb, the static and dynamic coefficient of friction varied from 0.16 to 0.48 for fruits over different material surfaces. (C) 2004 Elsevier Ltd. All rights reserved.en10.1016/j.jfoodeng.2004.01.009info:eu-repo/semantics/closedAccessArticle651145150Q1WOS:000221898000019Q1