Study of moisture effect on almond kernel physical and mechanical properties

• Main Authors: Zabolestani, Mas`ud, Rahnamun, Hamid, A`bdi, Saber, Zargari Pur, Parisa, Tabatabaei Far, Ahmad
• Format: Publication
• Language: Persian
• Published: Karaj (Iran) Agricultural Engineering Research Institute of Iran 2010
• Subjects: ALMENDRA; ALMONDS; AMANDE; AMANDE DE LA GRAINE; Azarbaijan Sharghi ( Province ); Azarbaijan Sharghi Agricultural and Natural Resources Research Center; CHEMICOPHYSICAL PROPERTIES; CONTENIDO DE HUMEDAD; GERMEN; http://www.fao.org/aos/agrovoc#c_1521; http://www.fao.org/aos/agrovoc#c_25387; http://www.fao.org/aos/agrovoc#c_4683; http://www.fao.org/aos/agrovoc#c_4886; http://www.fao.org/aos/agrovoc#c_6133; http://www.fao.org/aos/agrovoc#c_8734; KERNELS; Khosru Shahr Agricultural Research Station; MECHANICAL PROPERTIES; MOISTURE CONTENT; POSTHARVEST TECHNOLOGY; PROPIEDADES FISICOQUIMICAS; PROPIEDADES MECANICAS; PROPRIETE MECANIQUE; PROPRIETE PHYSICOCHIMIQUE; TECHNOLOGIE APRES RECOLTE; TECNOLOGIA POSTCOSECHA; TENEUR EN EAU

Almond is one of the most important agricultural products in Iran. It's export transfers a cosiderable foreign currency to our country.Iran has a rank of four in the world after USA, Spain and Italy.This research conducted with three different varieties of Almond kernels (thin skined, semi stone skined and stone skined in five moisture levels (5%, 10%, 15%, 20% and 25% d.b.) with 5 replications using CRD base factorial. The results showed that true density, porosity, terminal velosity, static friction coefficient on three different surfaces, projected area, repose angle, required force for cracking of almond kernel and absorbed energy, in three almond varieties, increased with moisture increasing. Also the results showed that bulk density decreased with increasig moisture content in all three almond varieties. Also required power for cracing almond kernel decreased quantitative and then increased with increasing moisture content.The results explained that different almond kernel varieties had a significant difference at 1% significance level in all properties expect of required force and power for cracing of almond kernel and absorbed energy properties.