EVALUATION OF SOME PHYSICAL AND MECHANICAL PROPERTIES OF HAZELNUT

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

KERMANI A.M.

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2012 | Volume:4 | Issue:2 (12) Page(s): 69-78

Download Full-Text

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion

View:

1,741

Download:

Cites:

Information Journal Paper

Title

EVALUATION OF SOME PHYSICAL AND MECHANICAL PROPERTIES OF HAZELNUT

Author(s)

KERMANI A.M. | Issue Writer Certificate

Keywords

PHYSICAL PROPERTIESQ2

MECHANICAL PROPERTIESQ2

RUPTURE FORCEQ2

HAZELNUTQ1

KERNELQ3

Abstract

In this study, several physical and MECHANICAL PROPERTIES of HAZELNUT and its KERNELs were evaluated as a function of moisture content in 5-20% (w.b.) ranges. The PHYSICAL PROPERTIES of nuts and KERNEL such as dimensional characteristics (length, width and thickness), unit mass and geometrical properties (the geometric mean diameter, volume, surface area and projected area) increased with increasing moisture content. The sphericity of nuts and KERNELs decreased with increasing moisture content. The average of length, width, thickness, unit mass, the geometric mean diameter, volume, surface area and projected area and sphericity of nuts were 16.92, 17.51, 15.33, 16.55 mm, 1.95 g, 2.40 cm3, 8.63 cm2, 2.16 cm2, 93.52%, the respected value for KERNELs were 13.55, 13.59, 11.89, 13.00 mm, 0.92 g, 1.16 cm3, 5.02 cm2, 1.26 cm2, 92.85%. The shell ratio percent obtained 52.81%. In the mechanical test, HAZELNUT and its KERNEL were loaded between two parallel plates to determine the RUPTURE FORCE and specific deformation required to initiate shell and KERNEL rupture. These tests were carried out at two moisture contents of 5% and 10 % (w.b.) for nuts and 5% (w.b.) for KERNEL, and three axes (X, Y, Z) directions. The results showed that moisture content and loading direction have significant effects (P<0.01) on the RUPTURE FORCE and specific deformation. By increasing the moisture content, RUPTURE FORCE decreased, while the specific deformation increased in magnitude. The maximum force for nut cracking occurred in the x-axis, while RUPTURE FORCE for KERNEL was in the z-axis loading directions. The average of RUPTURE FORCE at all loading directions for nuts was very higher than for KERNELs.

Cites

No record.

References

DETERMINATION OF SOME PHYSICAL PROPERTIES OF CANOLA SEED (LICORD CULTIVAR)

Cite

APA: Copy

KERMANI, A.M.. (2012). EVALUATION OF SOME PHYSICAL AND MECHANICAL PROPERTIES OF HAZELNUT. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 4(2 (12)), 69-78. SID. https://sid.ir/paper/176572/en

Vancouver: Copy

KERMANI A.M.. EVALUATION OF SOME PHYSICAL AND MECHANICAL PROPERTIES OF HAZELNUT. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2012;4(2 (12)):69-78. Available from: https://sid.ir/paper/176572/en

IEEE: Copy

A.M. KERMANI, “EVALUATION OF SOME PHYSICAL AND MECHANICAL PROPERTIES OF HAZELNUT,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 4, no. 2 (12), pp. 69–78, 2012, [Online]. Available: https://sid.ir/paper/176572/en

Related Journal Papers