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Some Physical and Mechanical Properties of Estahban Edible Fig (Ficus Carica cv. Sabz)

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

Citation:  2010 Pittsburgh, Pennsylvania, June 20 - June 23, 2010  1009102.(doi:10.13031/2013.29809)
Authors:   Mohammad Loghavi, Saman Souri, Dariush Zare, Farzaneh Khorsandi
Keywords:   Figs, Physical properties, Moisture content, Friction angle.

Knowledge of the physical properties of edible fig fruit is necessary for design of shake harvesting and post harvesting processes such as drying, sorting, grading, and packing. In this study, some moisture and ripeness dependent physical and mechanical properties of Estahban edible fig (Ficus Carica cv. Sabz) were determined. The properties measured included, geometric, gravitational and frictional attributes at two levels of naturally dried fruits (left on the tree and dropped on the ground), four levels of ripeness based on moisture content and two levels of unripe fruits at two moisture content. The geometric properties included, dimensions in three perpendicular directions, geometric and arithmetic mean diameters and sphericity. The gravitational properties included, mass, volume, bulk density, true density and porosity. The frictional properties included angles of static friction and rolling resistance on wood, galvanized steel and rubber belt. Average moisture contents of the ripe fruits classified into six ripeness categories were 20.6, 23.6, 39.4, 41.8, 54 and 70 percent and those of unripe fruits in two categories were 69.5 and 76 percent on wet basis, respectively. Geometric dimensions, sphericity, mass, volume, bulk density and porosity of all ripe categories increased, while those of unripe fruits decreased with increasing moisture content. Angle of static friction was lowest on galvanized steel and highest on rubber belt, while angle of rolling resistance was highest on galvanized steel and lowest on rubber belt.

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