Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2014
Volume 17
Issue 2
Topic:
Agricultural Engineering
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Salmanizadeh F. , Zare D. , Safiyari H. 2014. SOME PHYSICAL AND MECHANICAL PROPERTIES OF JUJUBE FRUIT, EJPAU 17(2), #05.
Available Online: http://www.ejpau.media.pl/volume17/issue2/abs-05.html

SOME PHYSICAL AND MECHANICAL PROPERTIES OF JUJUBE FRUIT

Farhad Salmanizadeh1, Dariush Zare2, Hasan Safiyari1
1 Agricultural Engineering Department Shiraz University, Iran
2 Biosystems Engineering Department, Faculty of Agriculture, Shiraz University, Iran

 

ABSTRACT

In this study, some physical and mechanical properties of jujube fruits, were
measured and compared at constant moisture content of 15.5% w.b. The results
showed that the mean length, width and thickness of jujube fruits were 18.88,
16.79 and 15.9 mm, respectively. The mean projected areas of jujube perpendicular
to length, width, and thickness were 147.01, 224.08 and 274.60 mm2,
respectively. The mean mass and volume were 1.51 g and 2672.80 mm3,
respectively. The arithmetic mean diameter, geometric mean diameter and equivalent
diameter varied from 14.53 to 20 mm, 14.5 to 19.94 mm, and 14.52 to 19.97 mm,
respectively. The sphericity, aspect ratio and surface area of jujube fruits
were 0.91, 0.89 and 926.28 mm3, respectively. Whole fruit density,
bulk density and porosity of jujube fruits were measured and found to be 1.52
g·cm-3, 0.3 g·cm-3 and 79.3%, respectively.
The angle of repose of jujube fruit was 14.66░ (±0.58░).
The static coefficient of friction on galvanized iron steel was higher than that
on plywood and lower than that on glass surface. The values of rupture force,
deformation, hardness and rupture energy were found to be between 11.13–19.91
N, 2.53–4.82
mm, 3.06–5.81 N·mm and 20.13–39.08 N·mm-1,
respectively.

Key words: mechanical and physical properties, jujube fruits, friction coefficient.


Farhad Salmanizadeh
Agricultural Engineering Department
Shiraz University, Iran


Dariush Zare
Biosystems Engineering Department, Faculty of Agriculture, Shiraz University, Iran
P.O. Box 7144165186, Shiraz, Iran
Phone: +98 711 6138192; Fax: +98 711 2286104
email: dzare@shirazu.ac.ir

Hasan Safiyari
Agricultural Engineering Department
Shiraz University, Iran


Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.