Determination of Some Mechanical Properties of Almond Seed Related to the Design of Food Processing Machines
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Date
2015
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Faculty of Engineering and Technology, University of Ilorin, Nigeria
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.
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Keywords
fracture force, compressive strength, deformation, almond seeds