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Physical properties of chick pea seeds
Scopus
Toplam 244 atıf DOI
Several physical properties of chick pea seeds were evaluated as functions of moisture content. The average length, width, thickness, the geometric mean diameter, unit mass and volume of seed were 9.342 mm, 7.722 mm, 7.752 mm, 8.358 mm, 0.324 g and 0.238 cm3, respectively, at a moisture content of 5.2% d.b. Studies on rewetted seed showed that as moisture content increased from 5.2 to 16.5% d.b., bulk and kernel density decreased from 800 to 741.4 kg m-3 and from 1428 to 1368 kg m-3, respectively. With increasing moisture content, porosity increased from 43.97 to 45.8%, projected area from 1.16 to 1.42 cm2, angle of repose from 24.5 to 27.9° and terminal velocity from 8.3 to 9.8 m s-1. The rupture strength decreased as the moisture content increased and the highest rupture strength occurred while loading along the Z-axis. The static and dynamic coefficients of friction of chick pea seed against galvanized sheet metal, plywood and rubber surfaces increased with moisture content in the range from 5.2 to 16.5% d.b. The highest coefficient of friction was against a rubber surface, ranging from 0.44 to 0.76. © 2002 Silsoe Research Institute. Published by Elsevier Science Ltd. All rights reserved.
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Physicomechanical and Chemical Characterization of ‘Damaye’ and ‘NQ1’ Goji Berry Fruits Cultivated in Türkiye
Scopus
Havuzumuzda 1 atıf almış
This study aimed to evaluate the physicomechanical and chemical characteristics of two goji berry (Lycium barbarum L.) cultivars—‘Damaye and NQ1’—grown under Turkish conditions. We analyzed a comprehensive set of parameters, including fruit dimensions, geometric properties, moisture content, total sugar, crude protein, crude cellulose, ash content, pH, total antioxidant capacity (via DPPH assay and IC5₀ values), and mineral composition (via ICP-MS). Results revealed notable differences between the two cultivars in terms of size, weight, sugar content, and antioxidant activity. ‘Damaye’ exhibited higher total sugar and crude cellulose contents, along with stronger antioxidant capacity (lower IC5₀ value), whereas ‘NQ1’ was characterized by higher fruit firmness, ash, and protein content. Both cultivars presented valuable nutritional and functional profiles, suggesting their potential for health-promoting applications and suitability for cultivation in diverse environments. This study contributes to the limited data on goji berry cultivation outside its native range and supports its inclusion in alternative fruit production systems.