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Physical and Mechanical Properties of Almond and its Kernel related to cracking and peeling.

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  Paper number  026153,  2002 ASAE Annual Meeting . (doi: 10.13031/2013.10847) @2002
Authors:   Javad Khazaei, M. Rasekh, A. M. Borghei
Keywords:   Physical, Mechanical, Almond, Strength, Water absorption, Dimention, Energy, Power

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.

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