Determination of Mechanical Properties of Pistachio nut and its kernel (Ahmad Aghaei variety)

Subject Areas : Microbiology

Mohammad Gholami Parashkouhi ¹ , Behnam Gooshki ² , Mashaallah Kermani ³ , Shahram Mohseni ⁴ , Mehrdad Salimi Beni ⁵

1 - دانشیار دانشگاه آزاد اسلامی، واحد تاکستان، گروه ماشین های کشاورزی، تاکستان، ایران
2 - کارشناس ارشد دانشگاه آزاد اسلامی، واحد تاکستان، گروه ماشین های کشاورزی، تاکستان، ایران
3 - استادیار پردیس ابوریحان دانشگاه تهران، ایران
4 - مدرس مرکز آموزش جهاد کشاورزی استان اردبیل، ایران
5 - مدرس مرکز آموزش جهاد کشاورزی استان اردبیل، ایران

Received: 2012-01-08 Accepted : 2013-03-10 Published : 2013-09-23

Keywords: Deformation Till Rupture Point, mechanical properties, Pistachio, Rupture Energy, Rupture Force,

Abstract :

Introduction: The knowledge of the mechanical properties of the fruits is an essential requirement for designing and optimizing the processing systems.Materials and Methods: In this study the mechanical properties of Pistachio nut and its kernel (Ahmadaghaei variety) such as rupture force, deformation till rupture point and rupture energy in three levels of moisture contents ( harvesting moisture content to final product moisture content; 35.6, 20.1 and 4.6% ) for safekeeping were calculated. In order to carry out this work, samples were under loading in direction of pistachio width within two parallel flat surfaces.Results: The results showed that the rupture force, deformation till rupture point and rupture energy are significantly affected by moisture content.Conclusion: By increasing moisture content from 4.6% to 35.6%, rupture force decreased from 112.6N to 65.7N for the seed and from 43.7N to 35.5N for the kernel and rupture energy decreased from 110.2mj to 95.5 mj for the seed and from 29.1mj to 19.5mj for the kernel. By increasing the moisture in mentioned limits, deformation till rupture point increased from 2.4mm to 3.4mm and 1.2mm to 2.2mm for the seed and the kernel respectively.

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