Determination and Investigation of Some Physical and Mechanical Properties of Almond (Rabi Variety)

Subject Areas : Microbiology

M. Salimi ¹ , M. Gholami ² , Sh. Mohseni ³ , E. Abdolalizade ⁴

1 - دانش آموخته کارشناسی ارشد گروه ماشین‌های کشاورزی، واحد تاکستان، دانشگاه آزاد اسلامی، تاکستان، ایران
2 - دانشیار گروه ماشین‌های کشاورزی، واحد تاکستان، دانشگاه آزاد اسلامی، تاکستان، ایران
3 - مدرس مرکز آموزش جهاد کشاورزی استان اردبیل، ایران
4 - دانش آموخته کارشناسی ارشد گروه ماشین‌های کشاورزی، واحد تاکستان، دانشگاه آزاد اسلامی، تاکستان، ایران

Received: 2016-02-22 Accepted : 2016-02-22 Published : 2016-03-20

Keywords: Friction Properties, mechanical properties, Physical Properties, Rabi Almond,

Abstract :

Introduction: Optimum machinery and equipment designing for transportation, harvest andprocessing of agricultural products need the knowledge of physical and mechanical propertiesof the products.Materials and Methods: In this research, the physical properties consisting of dimensions,mass, average geometrical diameter, sphericity, surface area, volume and the process ofmoisture attraction and the mechanical properties including force, deformation, ruptureenergy and power of almond the variety of Rabi were determined and evaluated.Results: The average of geometrical diameter for the whole almond was 22.37 mm and for itskernel was 13.42 mm. The sphericity for the almond and its kernel were 0.654% and 0.523%respectively. By placing some samples of almond kernel in the water, the process of moistureabsorption of almond kernel was studied and the mathematical models were presented. Themoisture absorption of the kernel when placed in the water for a period of 9-13 hours was 36-41% and this raised to 44% after 18 hours.Conclusion: Statistical coefficient of friction of almond and its kernel on glass andgalvanized iron was the minimum, respectively. Study of the effect of moisture on thestatistical coefficient of friction showed that by increasing the moisture, this coefficientincreased. Investigation concerned with mechanical properties showed that the effect ofloading speed and direction on rupture force, energy and power in probability level of 1%were significant. Power consumption to rupture almond was increased by increasing the speedfrom 50 to 200 mm/min. By increasing loading speed the rupture force was significantlydecreased and deformation in rupture point was increased. Rupture force of almond in loadingin the direction of axis was minimum.