Some physical properties of Hacihaliloglu apricot pit and its kernel

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dc.authoridHacıseferoğulları, Haydar/0000-0002-4699-9564
dc.authorwosidGezer, İbrahim/ABH-4412-2020
dc.authorwosidHacıseferoğulları, Haydar/AHH-1929-2022
dc.contributor.authorGezer, I
dc.contributor.authorHaciseferogullari, H
dc.contributor.authorDemir, F
dc.date.accessioned2024-08-04T20:13:12Z
dc.date.available2024-08-04T20:13:12Z
dc.date.issued2003
dc.departmentİnönü Üniversitesien_US
dc.description.abstractPhysical 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/m(3); grain volume increased from 1626 to 1746 mm(3): volume weight increased from 1053 to 1161 kg/m(3): terminal velocity increased from 7.11 to 7.76 m/s: the projected area increased from 2.985 to 3.539 cm(2) 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/m(3): grain volume increased from 497 to 573 mm(3); true density increased front 1003 to 1094 kg/m(3): terminal velocity increased from 5.37 to 6.68 m/s the projected area increased from 1.293 to 1.519 cm(2): 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. (C) 2002 Elsevier Science Ltd. All rights reserved.en_US
dc.identifier.endpage57en_US
dc.identifier.issn0260-8774
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-0037209695en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage49en_US
dc.identifier.urihttps://hdl.handle.net/11616/93471
dc.identifier.volume56en_US
dc.identifier.wosWOS:000179270600006en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofJournal of Food Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectapricoten_US
dc.subjectpiten_US
dc.subjectkernelen_US
dc.subjectphysical propertiesen_US
dc.titleSome physical properties of Hacihaliloglu apricot pit and its kernelen_US
dc.typeArticleen_US

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