Abstract:
Physical properties of apricot kernel are necessary for the design of equipments for processing, transportation, sorting and separating. In this paper the physical properties of apricot kernel have been evaluated as a function of moisture content varying from 3.19% to 17.46% (w.b.). With increasing in moisture content, kernel length, width, thickness, Geometric mean diameter and surface area increased; the sphericity varying from 59.79 % to 62.21%; mass, thousand grain mass, volume and true density increase from 0.380 to 0.448 (gr), 381.6 to 447.9 (gr), 0.442 to 0.463 (cm3) and 882.588 to 983.383 (kg/m3) respectively; The porosity and bulk density decreased from 52.68% to 51.33% and 471.6 to 406.8 (kg/m3) respectively; the coefficient of static friction on all surfaces increased as the moisture content increased; and the rupture strength in weakest direction (through length) decrease from 23.443 to 16.620 (N).
Hamzeh Fathollahzadeh, Hossein Mobli, Ali Jafari, Shahin Rafiee and Ali Mohammadi, 2008. Some Physical Properties of Tabarzeh Apricot Kernel. Pakistan Journal of Nutrition, 7: 645-651.
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