Mechanical Properties of Cashew Nut Under Compression Loading at Varied Moisture Contents
Abstract
In the present study, the moisture-dependent mechanical properties, i.e. rupture force, deformation and rupture energy along three different axes (i.e. L, B, T), of the cashew (Anacardium occidentale) varieties (Vengurle 1, Vengurle 3, Vengurle 4 and Vengurle 7) were studied at 17–85% db under compression loading. The rupture force decreases linearly (r2 ≥ 0.752) with the increase in moisture content from 17 to 85% db, for Vengurle 1 along length, width and thickness of 15,080–3467, 17,000–4275 and 21,014–3388 g; for Vengurle 3 along length, width and thickness of 25,090–4031, 26,000–3851, 31,256–3449 g; for Vengurle 4 along length, width and thickness of 22,000–3342, 21,000–3360, 27,000–3725 g; for Vengurle 7 along length, width and thickness of 20,900–5542, 25,080–5542 and 29,000–7009 g, respectively. The deformation at rupture increases linearly (r2 ≥ 0.671) with the increase in moisture content from 17 to 85% db, for Vengurle 1 along length, width and thickness of 2.1–2.98, 2.42–3.56 and 3.4–6.21 mm; for Vengurle 3 along length, width and thickness of 2.8–4.73, 2.65–4.3 and 4.21–6.16 mm; for Vengurle 4 along length, width and thickness of 4.2–6.89; 2.81–5.35 and 5.6–6.7 mm; for Vengurle 7 along length, width and thickness of 4.56–7.8, 3.2–5.56 and 6.2–7.27 mm, respectively. The rupture energy decreases linearly (r2 ≥ 0.720) with increase in moisture content from 17 to 85% db for Vengurle 1 along length, width and thickness of 143–36.58, 108–56 and 123–80.38 mJ; for Vengurle 3 along length, width and thickness of 271–59.54; 82.00–33.68 and 265–101 mJ; for Vengurle 4 along length, width and thickness of 136–80.96, 58.54–23.32 and 154–96.74 mJ; for Vengurle 7 along length, width and thickness of 273–98.26, 123–21.22 and 255–151 mJ, respectively. The rupture force was higher along thickness and decreases along width and length, and it was maximum for Vengurle 3 followed by Vengurle 7, Vengurle 4 and Vengurle 1. The deformation at rupture was higher along the thickness and decreases along width and thickness and was maximum at Vengurle 7 followed by Vengurle 4, Vengurle 3 and Vengurle 1, respectively. The rupture energy was higher at length for Vengurle 7 and decreases at Vengurle 3, followed by Vengurle 1 and Vengurle 4 along length of the cashew nut.
Some physical properties of Hacıhaliloğlu apricot pit and its kernel
Abstract Physical 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 from 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.
Some engineering properties of pumpkin (Cucurbita moschata) seeds
Abstract Manual dehulling of pumpkin seeds is very tedious. In order to explore the possibility of developing a mechanical dehulling process, the engineering properties of the seed kernels and hulls, such as dehulling load, surface roughness, transport velocity and densities, were studied. Effects of size and moisture conditioning on some of the properties were also evaluated. The results showed that it is possible to dehull the seeds mechanically by a system in which the sharp tips of the seeds impinge on a hard surface. It is also possible to separate kernels, hulls and any unhulled seeds in suitable equipment using the differences in their properties such as surface roughness, densities and transport velocities.