Click on “Download PDF” for the PDF version or on the title for the HTML version.

If you are not an ASABE member or if your employer has not arranged for access to the full-text, Click here for options.

In this research, first the effects of loading rate, 5mm/min, 100mm/min, 200mm/min and 500 mm/min, almond dimention, small, medium and big, and loading direction, from front and side, was studied on force, absorbed energy and required power for cracking almond by using an Instron test machine. In the meantime, Water uptake of kernel during immersion in water was determined and mathematical models developed. Mthematical 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 0.015-5.121W respectively. Loading rate had a significant effect on cracking force and required power but its effect was not significant at 1% significance level for absorbed energy. The almond size and loading direction has a significant effect on cracking force, absorbed energy and required power. Moisture content of kernel was increased from 6.46% to 20.24%, d.b, 1 hours after soaking in water 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 skewness 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 skewness coefficient with average 0.28.