Abstract
In this study, strength and frictional properties of pecan was determined as a functional of moisture content. A pecan was loaded between two parallel plates to determine the rupture force, deformation, power and firmness required to initiate pecan rupture and determined static and dynamic friction. The tests were carried out at five moisture contents of 5.23 %, 10.36 %, 15.78 %, 20.08 % and 25.42 % db and three axes (X, Y, Z). Physical characteristics of the pecan such as mass, dimensions (length, thickness and width), geometric mean diameter, sphericity, volume, and shell thickness were determined. The force required to initiate nut rupture decreased from 112.321 to 98.723 N, from 82.872 to 63,988 N and from 80.093 to 62.758 N for the length, suture and width orientations of loading with an increase in moisture content. The highest toughness (20.460 Jmm− 3) was obtained at moisture content of 25.42 % db. The firmness decreased to a minimum value when moisture content was increased from 5.23 to 10.36 % db and later increased as moisture content was increased further from 10.36 to 25.42 % db. The static and dynamic coefficients of friction on various surfaces, namely, plywood, mild steel and galvanized metal also increased linearly with increase in moisture content. The plywood surface offered the maximum friction followed by mild metal and galvanized metal.
Zusammenfassung
In dieser Studie wurden die Festigkeit und die Reibungskräfte der Pekannuss in Abhängigkeit vom Feuchtegehalt der Frucht bestimmt. Eine Pekannuss wurde zwischen zwei parallele Platten eingespannt, um die erforderliche Bruchstärke, Verformung, Kraft und Festigkeit festzustellen, die den Knackprozess einleiten und es wurde die Haft- und Bewegungsreibung bestimmt. Die Versuche wurden bei 5 Feuchtegehalten (5.23 %, 10.36 %, 15.78 %, 20.08 % und 25.42 % – jeweils bezogen auf die Trockenmasse) durchgeführt und mit Hilfe von einem 3-Achsensystem (X, Y, Z) ausgewertet. Die physikalischen Eigenschaften der Pekannuss wie Gewicht, Abmessungen (Länge, Dicke und Breite), das geometrische Mittel des Durchmessers, die Kugeligkeit, die Größe und die Schalendicke wurden bestimmt. Die Kraft, die benötigt wurde, um das Knacken der Nüsse einzuleiten, verminderte sich bei einer Erhöhung des Feuchtegehaltes von 112.321 auf 98.723 N, von 82.872 auf 63.988 N und von 80.093 auf 62.758 N, je nachdem, ob sie mit der Länge, auf der Nussnaht oder der Breite eingespannt wurden. Die höchste Bruchzähigkeit (20.460 Jmm− 3) wurde bei einem Feuchtegehalt mit 25.42 % erreicht. Die Härte verminderte sich bis zu einem Minimalwert bei zunehmendem Feuchtegehalt von 5.23 % auf 10.36 % und stieg später wieder an, wenn der Feuchtegehalt von 10.36 % auf 25.42 % weiter anstieg. Die Haft- und Bewegungskoeffizienten der Reibung bei unterschiedlichen Oberflächen, und zwar bei Sperrholz, Baustahl und verzinktem Metall, stiegen mit dem Feuchtegehalt linear an. Die Sperrholz-Oberfläche lieferte die höchste Reibung, gefolgt von Baustahl und verzinktem Metall.
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This study was partly supported by the Scientific Research Fund of Akdeniz University, Antalya, Turkey.
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Kabas, O., Vladut, V. Determination of Some Engineering Properties of Pecan (Carya illinoinensis) for New Design of Cracking System. Erwerbs-Obstbau 58, 31–39 (2016). https://doi.org/10.1007/s10341-015-0255-5
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DOI: https://doi.org/10.1007/s10341-015-0255-5