Determination of Some Mechanical Properties of Almond Seed Related to the Design of Food Processing Machines
| dc.contributor.author | Iyanda, Murtala | |
| dc.date.accessioned | 2021-08-24T09:56:55Z | |
| dc.date.available | 2021-08-24T09:56:55Z | |
| dc.date.issued | 2015 | |
| dc.description.abstract | In this study, some selected mechanical properties of red and white varieties of Almond seeds grown in Nigeria were determined using Testometric M500 – 100AT machine. The fracture force, compressive strength, deformation at yield for red varieties were 2679.40 ± 580.29 N, 408.70 ± 41.90 N/mm2 and 7.03 ± 0.65 mm respectively. The values obtained for the white varieties were 2843.90 ± 330.22 N, 396.20 ± 49.40 N/mm2 , and 7.27 ± 0.46 mm. The determined engineering properties are vital for the design of postharvest handling and processing systems for Almond seeds as statistical test showed that there are significant differences (at 5% level) between the engineering properties of the two seeds studied. | en_US |
| dc.identifier.uri | www.ajol.info/index.php/njtd | |
| dc.identifier.uri | https://uilspace.unilorin.edu.ng/handle/20.500.12484/6246 | |
| dc.language.iso | en | en_US |
| dc.publisher | Faculty of Engineering and Technologu, University of Ilorin, Nigeria. | en_US |
| dc.relation.ispartofseries | 12;1 | |
| dc.subject | fracture force | en_US |
| dc.subject | compressive strength | en_US |
| dc.subject | deformation | en_US |
| dc.subject | almond seeds | en_US |
| dc.title | Determination of Some Mechanical Properties of Almond Seed Related to the Design of Food Processing Machines | en_US |
| dc.type | Article | en_US |