Paper Information

Journal:   JOURNAL OF AGRICULTURAL SCIENCES   Fall 2003 , Volume 9 , Number 3; Page(s) 11 To 34.
 
Paper: 

DETERMINING THE PHYSICAL AND MECHANICAL PROPERTIES OF ALMOND AND IT'S KERNEL

 
 
Author(s):  KHAZAEI J., BORGHEI A.M., RASEKH M.
 
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Abstract: 

In this research, first the effects of loading rate, almond dimension, and loading direction were studied on force, absorbed energy power for cracking almond of Tegzas variety of Saveh area by using an Instron testing machine. In the meantime, water uptake of kernel during immersion in water was determined and mathematical models developed. Mathematical models expressing relationship among the three dimentions of almond as well as its kernel were determined. Variation range of force, absorbed energy and required power for cracking almond were between 139-1526 N, 70-2093 mJ and 0.015-5.121 W, respectively. Loading rate had a significant effect on cracking a force and required power but its effect was not significant at 1% level for absorbed energy. The almond size and loading direction had a significant effect on cracking force, absorbed energy and required power for cracking almond. The result showed that 1 hourse after immersion the kernels in kernels in water, the moisture content of the kernels was increased from 6.46% to 20.24%, d.b, and after 18 hours was increased to 58%, d.b, The dimention of almond thickness had the highest kurtosis coefficient with average 1.71, but its skew ness coefficient with average 0.045 was near to zero. For kernel, the width dimention had the highest coefficient of kurtosis with average 4.4, and the least value for skew ness coefficient with average 0.28.

 
Keyword(s): ALMOND, FORCE, ENERGY, POWER, PHYSICAL AND MECHANICAL PROPERTIES, CRACKING
 
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