SOME PHYSICAL AND MECHANICAL PROPERTIES OF TWO VARIETIES OF ALMOND

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.

BODAGHI V.; RASEKH M.; AFKARI SAYAH A.H.; YAGHOUBIAN B.; GOLMOHAMMADI A.

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

Journal Paper

Paper Information

Journal: Journal of food science and technology Year:2011 | Volume:8 | Issue:29 Page(s): 49-57

Download Full-Text

Persian Verion

View:

1,883

Download:

Cites:

Information Journal Paper

Title

SOME PHYSICAL AND MECHANICAL PROPERTIES OF TWO VARIETIES OF ALMOND

Author(s)

Keywords

ALMONDQ2

AZAR VARIETYQ3

NONPAREIL VARIETYQ3

MECHANICAL PROPERTIESQ2

PHYSICAL PROPERTIESQ2

Abstract

Determination of physical and MECHANICAL PROPERTIES of agricultural products is the basis for designing or modification of processing equipments. Accordingly, in this research, some of physical and MECHANICAL PROPERTIES of two varieties of ALMOND were investigated. The mean values of geometrical properties including; length, width, thickness, the geometric mean diameter, mass, volume, surface area and sphericity for AZAR VARIETY were 32.42, 21.74, 14.76, 21.80 mm, 4.157 gr, 2793 mm3, 1509 mm2 and 67.49% and for Nonpareil were 29.71, 19.12, 12.99, 19.22 mm, 1.305 gr, 2442 mm3, 1168mm2 and 63.80%, respectively. Also, properties such as; true density and bulk density, frictional properties of ALMOND on the plain steel, galvanized steel and aluminum for the two varieties of ALMOND, that is, Azar and Nonpareil were measured. At the present research, also the MECHANICAL PROPERTIES such as maximum force, energy and power requirement to rupture of ALMOND nut, measured and assessed under compression loading between two parallel plates. The tests were carried out in three levels of size (small, medium and large), three loading speeds (10, 100 and 200 mm/min) and three loading axes (X, Y and Z) with 10 replications. The effect of three factors; size, speed, direction of loading and their interactions were measured for both varieties. Finally, the mean values of physical and MECHANICAL PROPERTIES both varieties were compared. The mean values of force, energy and power requirement to rupture of nut for AZAR VARIETY were 884.6 N, 447.3mJ, 0.681W and for Nonpareil were 56.2 N, 31.4 mJ, 0.045 W, respectively. The results showed that the mean values of MECHANICAL PROPERTIES of AZAR VARIETY were considerably more than that of NONPAREIL VARIETY. Also, it was revealed that the effect of size, speed and loading direction on MECHANICAL PROPERTIES was significant in both varieties.

Cites

No record.

References

No record.

Cite

APA: Copy

BODAGHI, V., RASEKH, M., AFKARI SAYAH, A.H., YAGHOUBIAN, B., & GOLMOHAMMADI, A.. (2011). SOME PHYSICAL AND MECHANICAL PROPERTIES OF TWO VARIETIES OF ALMOND. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 8(29), 49-57. SID. https://sid.ir/paper/72203/en

Vancouver: Copy

BODAGHI V., RASEKH M., AFKARI SAYAH A.H., YAGHOUBIAN B., GOLMOHAMMADI A.. SOME PHYSICAL AND MECHANICAL PROPERTIES OF TWO VARIETIES OF ALMOND. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2011;8(29):49-57. Available from: https://sid.ir/paper/72203/en

IEEE: Copy

V. BODAGHI, M. RASEKH, A.H. AFKARI SAYAH, B. YAGHOUBIAN, and A. GOLMOHAMMADI, “SOME PHYSICAL AND MECHANICAL PROPERTIES OF TWO VARIETIES OF ALMOND,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 8, no. 29, pp. 49–57, 2011, [Online]. Available: https://sid.ir/paper/72203/en

Related Journal Papers