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Some physical properties of edible squash (Cucurbita pepo L.) seeds
Scopus
Toplam 117 atıf DOI
Some physical properties of squash seeds at different moisture content (6.4-52.9%) were estimated. The role of moisture content was also studied. The results revealed that the mean values of seed length, width, thickness, geometric mean diameter, sphericity %, mass and volume were 18.16, 9.80, 2.67 mm, 43.0%, 0.29 g and 0.73 cm3, respectively. As moisture content increased from 6.4% to 52.9%, bulk density, true density, porosity %, projected area and terminal velocity increased from 350 to 475, 450 to 625 kg/m 3, 22.2% to 24.0%, 1.45 to 1.88 cm2 and 4.37 to 6.13 m/s, respectively. The corresponding values for squash kernel were 406-460, 615-657 kg/m3, 33.98-29.71%, 2.45-2.86 cm2, and 5.02-6.57 m/s, respectively. In contrast, the rupture strength of squash seeds decreased as the moisture content increased. The static coefficient of friction of squash seeds fluctuated from 0.18 to 0.64 over the surfaces of different materials. © 2004 Elsevier Ltd. All rights reserved.
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Atıf Yapan Yayın
Physical and nutritional properties of jujube (Zizyphus jujuba Mill.) growing in Turkey
Scopus
Havuzumuzda 33 atıf almış
Several physical and nutritional properties of jujube fruits (Zizyphus jujuba Mill.) grown in Turkey were investigated. These properties are necessary for the design of equipments for harvesting, processing, transportation, sorting, separating and packing. The average fruit length, width, thickness, the geometric mean diameter, sphericity index, fruit mass, thousand of fruit mass and volume of fruit of jujube fruits were determined as 17.75 mm, 14.81 mm, 14.19 mm, 15.43 mm, 87.56 %, 1.26 g, 1139 g and 1.99 cm3, respectively. The bulk density, fruit density and porosity were 380 kg/m 3, 639 kg/m3 and 39.35 %, respectively. The static friction coefficient on galvanized iron sheet, iron sheet, thin plate, wood and rubber were 0.369, 0.528, 0.633, 0.475 and 0.844, the dynamic friction coefficient on the same surfaces were 0.317, 0.475, 0.581, 0.422 and 0.792, respectively. The moisture content, titratable acidity, ascorbic acid, rupture strength and terminal velocity were 20.04 %, 0.33 %, 118.4 mg/100 g fresh weight, 21.49 N/mm2 and 5.44 m/s, respectively. Protein, K, Ca, P, Mg and N amount were 14.13 %, 1.12 %, 0.21 %, 0.12 %, 0.07 % and 2.26 %, respectively.
Atıf Yapan Makale Bilgileri
Kurumlar (3)
Akdeniz Üniversitesi
Antalya, Turkey
Selçuk Üniversitesi
Selçuklu, Turkey
Süleyman Demirel Üniversitesi
Isparta, Turkey