DETERMINATION AND INVESTIGATION OF SOME PHYSICAL AND MECHANICAL PROPERTIES OF ALMOND (RABI VARIETY)

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SALIMI BENI M.; GHOLAMI PARSHOKOUHI M.; MOHSENI SH.; ABDOLALIZADEH E.

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Journal: Journal of Food Technology and Nutrition Year:2016 | Volume:13 | Issue:2 (50) Page(s): 65-74

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Title

DETERMINATION AND INVESTIGATION OF SOME PHYSICAL AND MECHANICAL PROPERTIES OF ALMOND (RABI VARIETY)

Author(s)

SALIMI BENI M. | GHOLAMI PARSHOKOUHI M. | MOHSENI SH. | ABDOLALIZADEH E. | Issue Writer Certificate

Keywords

FRICTION PROPERTIESQ2

MECHANICAL PROPERTIESQ2

PHYSICAL PROPERTIESQ2

RABI ALMONDQ2

Abstract

Introduction: Optimum machinery and equipment designing for transportation, harvest and processing of agricultural products need the knowledge of physical and MECHANICAL PROPERTIES of the products.Materials and Methods: In this research, the PHYSICAL PROPERTIES consisting of dimensions, mass, average geometrical diameter, sphericity, surface area, volume and the process of moisture attraction and the MECHANICAL PROPERTIES including force, deformation, rupture energy and power of almond the variety of Rabi were determined and evaluated.Results: The average of geometrical diameter for the whole almond was 22.37 mm and for its kernel was 13.42 mm. The sphericity for the almond and its kernel were 0.654% and 0.523% respectively. By placing some samples of almond kernel in the water, the process of moisture absorption of almond kernel was studied and the mathematical models were presented. The moisture absorption of the kernel when placed in the water for a period of 9-13 hours was 36-41% and this raised to 44% after 18 hours.Conclusion: Statistical coefficient of friction of almond and its kernel on glass and galvanized iron was the minimum, respectively. Study of the effect of moisture on the statistical coefficient of friction showed that by increasing the moisture, this coefficient increased.Investigation concerned with MECHANICAL PROPERTIES showed that the effect of loading speed and direction on rupture force, energy and power in probability level of 1% were significant. Power consumption to rupture almond was increased by increasing the speed from 50 to 200 mm/min. By increasing loading speed the rupture force was significantly decreased and deformation in rupture point was increased. Rupture force of almond in loading in the direction of axis was minimum.

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APA: Copy

SALIMI BENI, M., GHOLAMI PARSHOKOUHI, M., MOHSENI, SH., & ABDOLALIZADEH, E.. (2016). DETERMINATION AND INVESTIGATION OF SOME PHYSICAL AND MECHANICAL PROPERTIES OF ALMOND (RABI VARIETY). JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 13(2 (50)), 65-74. SID. https://sid.ir/paper/143149/en

Vancouver: Copy

SALIMI BENI M., GHOLAMI PARSHOKOUHI M., MOHSENI SH., ABDOLALIZADEH E.. DETERMINATION AND INVESTIGATION OF SOME PHYSICAL AND MECHANICAL PROPERTIES OF ALMOND (RABI VARIETY). JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2016;13(2 (50)):65-74. Available from: https://sid.ir/paper/143149/en

IEEE: Copy

M. SALIMI BENI, M. GHOLAMI PARSHOKOUHI, SH. MOHSENI, and E. ABDOLALIZADEH, “DETERMINATION AND INVESTIGATION OF SOME PHYSICAL AND MECHANICAL PROPERTIES OF ALMOND (RABI VARIETY),” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 13, no. 2 (50), pp. 65–74, 2016, [Online]. Available: https://sid.ir/paper/143149/en

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