DETERMINATION OF MECHANICAL PROPERTIES OF PISTACHIO NUT AND ITS KERNEL (AHMAD AGHAEI VARIETY)

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GHOLAMI PARSHOKOUHI M.; GOOSHKI B.; KERMANI A.M.; MOHSENI SH.; SALIMI BENI M.

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Journal: Journal of Food Technology and Nutrition Year:2013 | Volume:10 | Issue:4 (40) Page(s): 23-30

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Title

DETERMINATION OF MECHANICAL PROPERTIES OF PISTACHIO NUT AND ITS KERNEL (AHMAD AGHAEI VARIETY)

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Keywords

DEFORMATION TILL RUPTURE POINTQ2

MECHANICAL PROPERTIESQ2

PISTACHIOQ2

RUPTURE ENERGYQ2

RUPTURE FORCEQ2

Abstract

Introduction: The knowledge of the MECHANICAL PROPERTIES of the fruits is an essential requirement for designing and optimizing the processing systems.Materials and Methods: In this study the MECHANICAL PROPERTIES of PISTACHIO nut and its kernel (Ahmadaghaei variety) such as RUPTURE FORCE, DEFORMATION TILL RUPTURE POINT and RUPTURE ENERGY in three levels of moisture contents ( harvesting moisture content to final product moisture content; 35.6, 20.1 and 4.6% ) for safekeeping were calculated. In order to carry out this work, samples were under loading in direction of PISTACHIO width within two parallel flat surfaces.Results: The results showed that the RUPTURE FORCE, DEFORMATION TILL RUPTURE POINT and RUPTURE ENERGY are significantly affected by moisture content.Conclusion: By increasing moisture content from 4.6% to 35.6%, RUPTURE FORCE decreased from 112.6N to 65.7N for the seed and from 43.7N to 35.5N for the kernel and RUPTURE ENERGY decreased from 110.2mj to 95.5 mj for the seed and from 29.1mj to 19.5mj for the kernel. By increasing the moisture in mentioned limits, DEFORMATION TILL RUPTURE POINT increased from 2.4mm to 3.4mm and 1.2mm to 2.2mm for the seed and the kernel respectively.

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APA: Copy

GHOLAMI PARSHOKOUHI, M., GOOSHKI, B., KERMANI, A.M., MOHSENI, SH., & SALIMI BENI, M.. (2013). DETERMINATION OF MECHANICAL PROPERTIES OF PISTACHIO NUT AND ITS KERNEL (AHMAD AGHAEI VARIETY). JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 10(4 (40)), 23-30. SID. https://sid.ir/paper/143456/en

Vancouver: Copy

GHOLAMI PARSHOKOUHI M., GOOSHKI B., KERMANI A.M., MOHSENI SH., SALIMI BENI M.. DETERMINATION OF MECHANICAL PROPERTIES OF PISTACHIO NUT AND ITS KERNEL (AHMAD AGHAEI VARIETY). JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2013;10(4 (40)):23-30. Available from: https://sid.ir/paper/143456/en

IEEE: Copy

M. GHOLAMI PARSHOKOUHI, B. GOOSHKI, A.M. KERMANI, SH. MOHSENI, and M. SALIMI BENI, “DETERMINATION OF MECHANICAL PROPERTIES OF PISTACHIO NUT AND ITS KERNEL (AHMAD AGHAEI VARIETY),” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 10, no. 4 (40), pp. 23–30, 2013, [Online]. Available: https://sid.ir/paper/143456/en

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