Kurumun Atıf Alan Makalesi
Atıf Alan Yayın
Some physical properties of Hacihaliloglu apricot pit and its kernel
Scopus
Toplam 147 atıf DOI
Physical properties of apricot pits and apricot kernels are necessary for the design of equipments for processing, transportation, sorting, breaking and separating. In this study, some physical properties of pits and kernels of Hacihaliloglu apricots were evaluated as a function of moisture content varying from 6.79% to 36.19% d.b. for apricot pits and from 6.95% to 38.76% d.b. for apricot kernels. In apricot pits, dimensional properties and weight increased; the sphericity decreased from 0.6537 to 0.6526; the 1000 grain mass increased from 1720 to 2028 g; bulk density increased form 463 to 581 kg/m3; grain volume increased from 1626 to 1746 mm3; volume weight increased from 1053 to 1161 kg/m3; terminal velocity increased from 7.11 to 7.76 m/s; the projected area increased from 2.985 to 3.539 cm2; the porosity increased from 43.96% to 50.03%; the rupture strength of apricot pits decreased from 514.03 to 315.89 N; and the coefficient of static friction of apricot pits increased as the moisture content increased. In apricot kernels, however, dimensional properties and weight increased; the sphericity increased from 0.5879 to 0.7164; the 1000 grain mass increased from 473 to 616 g; bulk density decreased from 559 to 545 kg/m3; grain volume increased from 497 to 573 mm3; true density increased from 1003 to 1094 kg/m3; terminal velocity increased from 5.37 to 6.68 m/s; the projected area increased from 1.293 to 1.519 cm2; the porosity decreased from 55.70% to 49.70%; rupture strength of apricot kernels decreased from 63.28 to 44.13 N; and the coefficient of static friction increased as the moisture content increased. © 2002 Elsevier Science Ltd. All rights reserved.
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Atıf Yapan Yayın
Post-harvest chemical and physical-mechanical properties of some apricot varieties cultivated in Turkey
Scopus
Havuzumuzda 137 atıf almış
The physical and chemical characteristics of the six samples of apricot (Prunus armeniaca L.) fruits were presented in this study. These properties are necessary for the design of equipments for harvesting, processing, and transportation, separating and packing. Technological properties such as length and diameter of fruit, mass, volume of fruit, geometric mean diameter, sphericity, bulk density, fruit density, porosity, projected area, static and dynamic coefficient of friction were determined at 83.27% (Zerdali), 77.79% (çataloǧlu), 82.1% (haci{dotless}haliloǧlu), 79.79% (hasanbey), 82.31% (soǧanci{dotless}) and 77.37% (kabaaşi{dotless}) moisture content. The values of length, mass, geometric mean diameter and sphericity of six different apricot fruits were established between 29.26 mm and 46.98 mm, 14.35-41.48 g, 28.99-41.15 mm, 0.876-0.991%, respectively. The dry matter, ash, crude protein, crude fiber, pH, acidity, water soluble extract and mineral contents of completely maturated fruits were investigated. Crude protein, crude oil, crude fiber, ash, water soluble extract, alcohol soluble extract, dry matter, pH and acidity contents of all fruits were established between 2.8% and 4.29%, 0.55-3.12%, 0.77-2.41%, 2.72-5.34%, 48.3-74.7%, 19.9-25.9%, 16.73-22.63%, 4.16-5.23% and 0.17-0.79 (% malic), respectively. Mineral content of apricot fruits cultivated in Turkey were determined by an Inductively Coupled Plasma Atomic Emission Spectrometer (ICP-AES). All fruits contained high amounts of K (20 791-33 364 ppm), P (1436.49-2643.42 ppm), Ca (843.28-1896.53 ppm), Na (773.95-1129.74 ppm) and Mg (402.82-765.62 ppm). As a result, apricot fruit may be useful for the evaluation of nutritional information. Also, these physical properties attribute for the development of processing equipments. © 2006 Elsevier Ltd. All rights reserved.
Atıf Yapan Makale Bilgileri
Kurumlar (2)
Inönü Üniversitesi
Malatya, Turkey
Selçuk Üniversitesi
Selçuklu, Turkey