Moisture-dependent physical properties of caper (Capparis ssp.) fruit

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dc.contributor.authorSessiz, A.
dc.contributor.authorEsgici, R.
dc.contributor.authorKizil, S.
dc.date.accessioned2024-04-24T16:15:06Z
dc.date.available2024-04-24T16:15:06Z
dc.date.issued2007
dc.departmentDicle Üniversitesien_US
dc.description.abstractThis study was carried out to determine the effect of moisture content on some physical properties of caper (Capparis ssp.) fruit. Four levels of moisture content ranging from 71.85% to 82.93% w.b. were considered in this study. The fruit length increased from 8.50 to 8.96 mm, width from 7.54 to 8.23 mm, its thickness from 5.67 to 6.90 mm, the geometric mean diameter from 7.13 to 7.96 mm, the sphericity from 0.83 to 0.89, the surface area from 1.59 to 2.00 cm(2), the one thousand fruit volume from 156 to 391 cm(3) and thousand of fruits mass from 143 to 273 g, increased, while the true density decreased from 916.66 to 598.2 kg m(-3), bulk density increased from 394.30 to 424.69 kg m(-3), the porosity decreased from 56.98% to 39.17% and the angle of repose increased from 14.84 to 18.05. The coefficients of static and kinetic friction slightly decreased with the increases in moisture content for all the materials. The highest static and kinetic coefficient of friction were observed on plywood surface, followed by metal sheet, galvanized steel sheet, and rubber materials. This is due to the properties of friction surfaces. This trend may be due to the smoother and more polished surface of galvanized steel and rubber materials compared to metal steel and plywood. The fruits stick more to the friction surfaces as water content decreases. (c) 2006 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.jfoodeng.2006.04.033
dc.identifier.endpage1431en_US
dc.identifier.issn0260-8774
dc.identifier.issn1873-5770
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-33750961382en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage1426en_US
dc.identifier.urihttps://doi.org/10.1016/j.jfoodeng.2006.04.033
dc.identifier.urihttps://hdl.handle.net/11468/15644
dc.identifier.volume79en_US
dc.identifier.wosWOS:000242649300042en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofJournal of Food Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCaperen_US
dc.subjectPhysical Propertiesen_US
dc.subjectCoefficients Of Static And Kinetic Frictionen_US
dc.titleMoisture-dependent physical properties of caper (Capparis ssp.) fruiten_US
dc.typeArticleen_US

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