Physical Properties of Upper Midwest U.S.-Grown Hybrid Hazelnuts

2019 ◽  
Vol 62 (5) ◽  
pp. 1087-1102
Author(s):  
David R. Bohnhoff ◽  
Kenneth Scott Lawson ◽  
Jason A. Fischbach
Keyword(s):  
Shell Thickness ◽  
Applied Load ◽  
Initial Crack ◽  
Rupture Force ◽  
Shell Mass ◽  
Moisture Contents ◽  
Line Parallel ◽  
Rupture Energy ◽  
Nut Cracking ◽  
Highly Correlated

Abstract. Nuts from F1 hybrid hazelnuts grown in Wisconsin were harvested and dried to eight different moisture contents. Nut dimensions and mass were recorded. Nuts were then subjected to uniaxial compression to determine total deformation required for rupture, rupture force, and rupture energy for each of the three major nut axes. Kernel dimensions, shell thickness, shell mass, and kernel mass of each nut were recorded after rupture. Hybrid hazelnuts and kernels were found to be smaller than European varieties. Nut geometry was found to change with nut size. When a nut is loaded, an initial crack forms along a longitudinal line parallel to the direction of applied load and then rapidly propagates until it has extended along two longitudinal lines (both parallel to the applied load), causing the shell to split into two pieces. Under lateral (Y-axis and Z-axis) loadings, the shell is split into nearly identical halves. Loading along the X-axis required the lowest rupture force, rupture energy, and rupture strain of all loading axes. Rupture force, rupture energy, and stiffness were shown to be highly correlated with moisture content. At lower moisture contents, shells fractured into more pieces. Keywords: Hazelnut, Nut cracking, Nut geometry, Nut rupture force, Shelling, Shell thickness.

scholarly journals EFFECT OF STORAGE DURATION ON MECHANICAL PROPERTIES OF BELLO EGGPLANT FRUIT UNDER QUASI COMPRESSION LOADING

2019 ◽  
Vol 7 (5) ◽  
pp. 311-320
Author(s):  
Umurhurhu Benjamin ◽  
Uguru Hilary
Keyword(s):  
Mechanical Properties ◽  
Strong Dependence ◽  
Testing Machine ◽  
Storage Period ◽  
Maturity Stage ◽  
Rupture Force ◽  
Storage Duration ◽  
Compression Loading ◽  
Universal Testing ◽  
Rupture Energy

The mechanical properties of eggplant fruit (cv. Bello) harvested at physiological maturity stage were evaluated in three storage periods (3d, 6d and 9d). These mechanical parameters (rupture force, rupture energy and deformation at rupture point) were measured under quasi compression loading, using the Universal Testing Machine (Testometric model). The fruit’s toughness and rupture power were calculated from the data obtained from the rupture energy and deformation at rupture point. Results obtained showed that mechanical properties of the Bello eggplant fruit exhibited strong dependence on the storage period. The results showed that as the Bello fruit stored longer, its rupture force and rupture energy decreased from 812 N to 411 N, and 5.58 Nm to 3.11 Nm respectively. While the rupture power decreased from 1.095 W to 0.353 W. On the contrary, the toughness and deformation at rupture increased from 0.270 mJ/mm3 to 0.403 mJ/mm3, and 16.99 mm to 25.22mm respectively during the 9 days storage period. The knowledge of the mechanical properties of fruits is important for their harvest and post-harvest operations, therefore, information obtained from this study will be useful in the design and development of machines for the mechanization of eggplant production.

scholarly journals Compression loading behaviour of sunflower seeds and kernels

2014 ◽  
Vol 28 (4) ◽  
pp. 543-548 ◽  
Author(s):  
Thasaiya A. Selvam ◽  
Musuvadi R. Manikantan ◽  
Tarsem Chand ◽  
Rajiv Sharma ◽  
Thirupathi Seerangurayar
Keyword(s):  
Moisture Content ◽  
Rupture Force ◽  
Sunflower Seeds ◽  
Compression Loading ◽  
Rupture Energy ◽  
The Mean ◽  
Effect Of Moisture

Abstract The present study was carried out to investigate the compression loading behaviour of five Indian sunflower varieties (NIRMAL-196, NIRMAL-303, CO-2, KBSH-41, and PSH- 996) under four different moisture levels (6-18% d.b). The initial cracking force, mean rupture force, and rupture energy were measured as a function of moisture content. The observed results showed that the initial cracking force decreased linearly with an increase in moisture content for all varieties. The mean rupture force also decreased linearly with an increase in moisture content. However, the rupture energy was found to be increasing linearly for seed and kernel with moisture content. NIRMAL-196 and PSH-996 had maximum and minimum values of all the attributes studied for both seed and kernel, respectively. The values of all the studied attributes were higher for seed than kernel of all the varieties at all moisture levels. There was a significant effect of moisture and variety on compression loading behaviour.

scholarly journals Thermal and Mechanical Stabilities of Core-shell Microparticles Containing a Liquid Core

2021 ◽  
Author(s):  
Nam-Trung Nguyen ◽  
Nam-Trung Nguyen ◽  
Nam-Trung Nguyen ◽  
Nam-Trung Nguyen
Keyword(s):  
Shell Thickness ◽  
Liquid Core ◽  
Maximum Temperature ◽  
Heating Process ◽  
Core Shell ◽  
Rupture Force ◽  
Compression Force ◽  
Operation Conditions ◽  
Mechanical Models ◽  
Shell Particles

Abstract Thorough understanding of the behaviour of core-shell microparticles with a liquid core is essential for determining their performance in applications under different operation conditions. This paper reports the behaviour of core-shell particles with a liquid core under thermal and mechanical loads. First, we formulated an analytical model for the heating process of a core-shell microparticle with a liquid core. Next, we utilised an axisymmetric model of an elastic spherical shell upon compression to describe the deformation of a core-shell microparticle. Finally, we conducted experiments to validate these models. Both thermal and mechanical models agree well with the experimental data. The maximum temperature a core-shell microparticle can withstand depends on the liquid, the geometry, and the material of the shell. The critical compression force before rupture of a core-shell microparticle depends on the Poisson’s ratio of the shell material and the shell thickness relative to the outer shell radius. The rupture force and rupture temperature increase with increasing shell thickness.

scholarly journals Mechanical properties of rough and dehulled rice during drying

2013 ◽  
Vol 2 (2) ◽  
Author(s):  
Osvaldo Resende ◽  
Paulo César Corrêa ◽  
Gabriel Henrique Horta de Oliveira ◽  
André Luis Duarte Goneli ◽  
Carmen Jarén
Keyword(s):  
Mechanical Properties ◽  
Moisture Content ◽  
Uniaxial Compression ◽  
Compression Test ◽  
Rupture Force ◽  
Compression Force ◽  
Rice Grains ◽  
Moisture Contents ◽  
Rough Rice ◽  
Value Range

This work aimed to determine the mechanical properties of rough and dehulled rice grains, for different moisture contents, by obtaining their rupture force, deformation, maximum compression force and proportional deformity modulus under a compression test. Rice grains, with moisture content varying from 0.12 to 0.30 (d.b.), were subject to an uniaxial compression in order to analyze these properties. On reducting moisture content the rupture force increased from 37.2 to 70.6 N for dehulled rice and 48.0 to 79.5 N for rough rice. The average compression force varied from 131 to 171 N for dehulled rice and 203 to 283 N for rough rice. The value range of proportional deformity modulus was from 5.5 x 109 to 7.4 x 109 Pa for dehulled rice and 9.5 x 109 to 12.3 x 109 Pa for rough rice. Rough rice presented more resistance to compression compared to dehulled rice.

Physical and Mechanical Properties of Some Walnut (Juglans regia L.) Cultivars

2008 ◽  
Vol 4 (4) ◽  
Author(s):  
Ebubekir Altuntas ◽  
Yakup Özkan
Keyword(s):  
Mechanical Properties ◽  
Coefficient Of Friction ◽  
Juglans Regia ◽  
Physical And Mechanical Properties ◽  
Dynamic Coefficient ◽  
Rupture Force ◽  
Compression Speed ◽  
Sheet Iron ◽  
Rupture Energy ◽  
Dynamic Coefficient Of Friction

The physical properties of nuts and kernels of three Turkish walnut varieties (Juglans regia L.) such as dimensions, weight of nuts and kernels, sphericity, bulk density, volume, and coefficient of friction were determined. The resistance of the nut and kernel of walnut varieties to damage was determined by measuring the average rupture force, deformation and rupture energy along the X-, Y- and Z-axes at different compression speeds (30 and 60 mm/min). Both the static and dynamic coefficient of friction values were greater for the sheet iron surface than the galvanized one for all walnut varieties. The highest nut rupture force, deformation and rupture energy among the three walnut varieties occurred for Kaman loaded on the Y-axis. The results indicated that when testing the effects of compression axes the rupture force is highly dependent on walnut varieties. The lowest force needed to rupture the nut or kernel was found in walnut varieties with Sebin that were tested at a compression speed of 60 mm/min.

scholarly journals Mechanical behaviour of Ostrich’s eggshell at compression

2013 ◽  
Vol 61 (3) ◽  
pp. 729-734 ◽  
Author(s):  
Šárka Nedomová ◽  
Jaroslav Buchar ◽  
Jana Strnková
Keyword(s):  
Mechanical Properties ◽  
Mechanical Behaviour ◽  
Fracture Behaviour ◽  
Rupture Force ◽  
Compression Force ◽  
Static Stiffness ◽  
Static Compression ◽  
Deformation And Fracture ◽  
Rupture Energy ◽  
Chicken Eggs

The deformation and fracture behaviour of Ostrich’s eggs at the static compression has been investigated. The mechanical properties of egg to compression were determined in terms of average rupture force, specific deformation and rupture energy along X and Z axes. Exact description of the eggshell counter shape has been used for the verification of a common accepted theory of the compression of bodies of convex form. The eggshell strength seems to be an unique function of the static stiffness. The greatest amount of force required to break the eggs was required when eggs were loaded along the X axis and the least compression force was required along the Z axis. The specific deformation and rupture energy required for the eggs tested was lower along the X axis than the Z axis. The highest measure of firmness in the eggs tested was found to be along their X axis. Young’s modulus of the elasticity, E, has been also evaluated. Its value is independent on the direction of the egg compression. The value of E is approximately two times higher that of the chicken eggs.

Effective Conditions for Extracting Higher Quality Kernels from the Sonnati salams Apricot

2010 ◽  
Vol 6 (1) ◽  
Author(s):  
Hamzeh Fathollahzadeh ◽  
Hossein Tabatabaie ◽  
Hossein Mobli
Keyword(s):  
Moisture Content ◽  
Rupture Force ◽  
Compression Axis ◽  
High Quality ◽  
Apricot Kernel ◽  
Moisture Contents ◽  
Apricot Kernels ◽  
Length Width ◽  
Effective Conditions

This study focused on researching the effective conditions for extracting high quality apricot kernels. Specifically, we analyze the effects of moisture content and compression axis on the amount of force needed to crack apricot pits and kernels. Apricot pits were analyzed at 6.82, 12.93, 17.81 and 23.01% wet base moisture contents and apricot kernels were analyzed at 2.86, 4.10, 8.81 and 13.03% wet base moisture contents. Apricot pits and kernels were compressed at different moisture contents and the amounts of needed force for cracking were calculated along the length, width and thickness of pits and kernels. It was observed that, with increasing moisture content of the apricot pits and kernels, the energy for cracking decreased. Furthermore, this study also revealed that cracking an apricot pit requires higher rupture force and energy when compressed along its length and that cracking an apricot kernel requires higher rupture force when compressed along its thickness. Results showed that for the proper extraction of kernels, apricot pits should be compressed along its width at certain moisture content, which is very important for designing apricot pit-crushing machines.

scholarly journals Thermal and Mechanical Stabilities of Core-shell Microparticles Containing a Liquid Core

2021 ◽  
Author(s):  
Fariba Malekpour Galogahi ◽  
Hongjie An ◽  
Yong Zhu ◽  
Nam-Trung Nguyen
Keyword(s):  
Shell Thickness ◽  
Liquid Core ◽  
Maximum Temperature ◽  
Heating Process ◽  
Core Shell ◽  
Rupture Force ◽  
Compression Force ◽  
Operation Conditions ◽  
Mechanical Models ◽  
Shell Particles

Abstract Thorough understanding of the behaviour of core-shell microparticles with a liquid core is essential for determining their performance in applications under different operation conditions. This paper reports the behaviour of core-shell particles with a liquid core under thermal and mechanical loads. First, we formulated an analytical model for the heating process of a core-shell microparticle with a liquid core. Next, we utilised an axisymmetric model of an elastic spherical shell upon compression to describe the deformation of a core-shell microparticle. Finally, we conducted experiments to validate these models. Both thermal and mechanical models agree well with the experimental data. The maximum temperature a core-shell microparticle can withstand depends on the liquid, the geometry, and the material of the shell. The critical compression force before rupture of a core-shell microparticle depends on the Poisson’s ratio of the shell material and the shell thickness relative to the outer shell radius. The rupture force and rupture temperature increase with increasing shell thickness.

Physical properties of Christmas Lima bean at different moisture content

2012 ◽  
Vol 26 (4) ◽  
pp. 341-346 ◽  
Author(s):  
M.H Aghkhani ◽  
S.H. Miraei Ashtiani ◽  
J. Baradaran Motie ◽  
M.H. Abbaspour-Fard
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Geometric Mean ◽  
Lima Bean ◽  
Rupture Force ◽  
Projected Area ◽  
Dynamic Coefficients ◽  
Rubber Surface ◽  
Rupture Energy ◽  
Length Width

Abstract Some moisture-dependent physical properties of Christmas Lima were investigated. Results of experiments on rewetted Christmas Lima bean seed showed increasing in length, width, thickness, geometric mean diameter, volume, sphericity, mass, 1 000 seeds mass, projected area and terminal velocity.Adecreasing trend for bulk density and true density was observed. Both static and dynamic coefficients of friction increased as the moisture content increased. The highest static (0.59) and dynamic coefficients of friction (0.34) were found on the rubber surface. The average rupture force, rupture deformation and rupture energy were investigated under compression loading. These characteristics were determined as functions of moisture content, compression orientations and deformation rates. At all deformation rates, rupture deformation and rupture energy of the Christmas Lima bean generally increased with increase of moisture content. Moreover, rupture force decreased for compression along the X- and Y-axis.

scholarly journals Mechanical Behaviour of Common Bean (cv. Butter) Seeds as Affected by Maturation

2019 ◽  
pp. 1-12
Author(s):  
H. Uguru ◽  
O. I. Akpokodje ◽  
S. V. Irtwange
Keyword(s):  
Common Bean ◽  
Mechanical Behaviour ◽  
Maturity Stage ◽  
Mechanical Parameters ◽  
Rupture Force ◽  
Maturity Stages ◽  
Rupture Energy ◽  
Mechanical Behaviours ◽  
The Mean ◽  
Least Energy

In this study, the effects of maturation of bean seeds on some mechanical behaviours of common bean (cv. Butter) were investigated. The bean seeds were harvested at three maturity stages (15 DAPA, 22 DAPA and 29 DAPA), and their rupture force, rupture energy, specific deformation, toughness and rupture power were test. The bean seeds were quasi-statically loaded in along their three main axes (X-axis, Y-axis and Z-axis), at a loading speed of 25 mm/min. The results obtained revealed that the maturity stage and loading orientation had significant (p ≤0.05) effect on all the mechanical parameters investigated in this study. According to the results, all the parameters investigated increased linearly as the bean seeds matured from 15 DAPA to 29 DAPA. For all the mechanical parameters, the highest values were obtained when the seeds were compressed along the Z-axis, while the least values were obtained when the seeds were compressed along the Y-axis. The highest rupture energy (0.064 Nm) was obtained for bean seeds (harvested at 29 DAPA) loaded along the Z-axis, while the bean seeds harvested at 15 DAPA and loaded along the Y-axis required the least energy to rupture (0.028 Nm). From the results, at 29 DAPA, the mean rupture power of 0.277 W, 0.212 W, and 0.314 W were recorded, when the seeds were compressed along the X-axis, Y-axis and Z-axis respectively. These results will be useful in the design and development of bean seeds processing and handling equipment.

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