Determination of Some Mechanical Properties of Almond Seed Related to the Design of Food Processing Machines

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dc.contributor.authorSunmonu, MO
dc.contributor.authorIyanda, MO
dc.contributor.authorOdewole, MM
dc.contributor.authorMoshood, AN
dc.date.accessioned2018-10-05T10:47:12Z
dc.date.available2018-10-05T10:47:12Z
dc.date.issued2015
dc.description.abstractIn 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.otherhttp://dx.doi.org/10.4314/njtd.v12i1.5
dc.identifier.urihttp://hdl.handle.net/123456789/1222
dc.publisherFaculty of Engineering and Technology, University of Ilorin, Nigeriaen_US
dc.subjectfracture forceen_US
dc.subjectcompressive strengthen_US
dc.subjectdeformationen_US
dc.subjectalmond seedsen_US
dc.titleDetermination of Some Mechanical Properties of Almond Seed Related to the Design of Food Processing Machinesen_US
dc.typeArticleen_US

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