Some physical and mechanical properties of roasted Zerun wheat

Işıklı, Nursel Develi; Şenol, Belma; Çoksöyler, Nafi

doi:10.1007/s13197-012-0704-1

Cited by 8 publications

(7 citation statements)

References 46 publications

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“…This parameter is estimated by linear regression after having assigned fracture probabilities to all the measured critical stresses using an estimator [ 30 ]. In context with fracture of foods the Weibull distribution was, for instance, used for uncooked pasta [ 31 ], dry-cured ham [ 32 ], roasted wheat kernels [ 33 ], peas [ 34 ] and potato crips [ 28 ].…”

Section: Resultsmentioning

confidence: 99%

Application of a Tensile Test Method to Identify the Ductile-Brittle Transition of Caramel

Schab

Tiedemann

Rohm

et al. 2022

Foods

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During cutting of foods, tensile stresses in front of the blade are responsible for the separation of the material. Therefore, tensile tests can be helpful to gain knowledge on deformation properties related to pre-fracture cutting behavior as well as on phenomena in the fracture zone, which are velocity-dependent in viscoelastic materials. The aim of this work was to apply a tensile test method for model caramels to investigate their behavior and to identify conditions where the ductile-brittle transition occurs. After executing pre-trials, tensile velocity, caramel moisture, and temperature were the parameters that were varied for this purpose. In general, increasing velocity, decreasing temperature, and decreasing moisture resulted in a stiffer response and caused a shift from a ductile to a more brittle behavior, attributable to reduced viscous contributions to the material and longer relaxation times. Fracture strain was notably lower than the maximum plastic elongation in the ductile case, but we observed equalization close to the ductile-brittle transition point for our material. This study serves as basis for an in-depth research on the complex deformation and fracture phenomena during cutting of viscoelastic food systems, including numerical modeling.

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Section: Resultsmentioning

confidence: 99%

Application of a Tensile Test Method to Identify the Ductile-Brittle Transition of Caramel

Schab

Tiedemann

Rohm

et al. 2022

Foods

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“…The most important physical properties of agricultural products include characteristic of dimensions, mass, volume, surface area, image surface, coefficient of sphericity, aspect ratio, porosity, and static friction coefficient. The most important mechanical properties include yield force, deformation, hardness, and breakdown energy (Işıklı, Şenol, & Çoksöyler, ; Jahanbakhshi, ; Jahanbakhshi, Abbaspour‐Gilandeh, & Gundoshmian, ; Jahanbakhshi & Kheiralipour, ; Yıldız, İzli, Ünal, & Uylaşer, ). Wastage rate in agricultural products will increase directly or indirectly by mechanical damage.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of engineering properties for waste control of tomato during harvesting and postharvesting

Jahanbakhshi

Sharabiani

Heidarbeigi

et al. 2019

Food Science & Nutrition

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In Iran, more than 30% of agricultural products turn into waste at different stages from harvesting to consumption. Thus, main factors for performing of this present study are including of: (a) the importance of tomato as an agricultural product and (b) lack of information about reducing waste during tomato processing. In this study, some physical, nutritional, mechanical, and hydrodynamic properties of tomato were measured under standard conditions. Physical properties included the length, width, thickness, mean diameter (geometric and arithmetic), mass, volume, density, sphericity, surface area, and aspect ratio. Also, nutritional properties, moisture, dry matter, pH, total soluble solid (TSS), and titration acidity (TA) of tomato were evaluated. The mechanical properties of tomato (compression and shear) were measured using Instron instrument. The hydrodynamic properties were measured with water in transportation, separation, and sorting of tomatoes. The physical properties were including of length, width, thickness, mass, volume, and geometric and arithmetic mean diameters showed a direct relationship with the size of tomatoes. Also, volumetric mass (density) had an inverse relation with tomato size. Yield point and shear force were obtained 51.27 and 22.20 N, respectively. The nutritional properties such as pH value, TSS, and TA were equal to 4.22, 22.23 ο Brix, and 2%, respectively. The hydrodynamic properties of tomatoes such as the terminal velocity, the tomatoes' rise time in the water column, the buoyancy force, and the drag force were obtained to be equal to 0.05 m/s, 10.11 S, 0.52 N, and 0.17 N, respectively.

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“…Surface Area. Te surface areas of grains were determined by the procedure followed by Isıklı et al [9]. It was calculated by the following formula:…”

Section: Physical Properties Of Chickpea Grainmentioning

confidence: 99%

Effect of Sand Roasting on Physicochemical, Thermal, Functional, Antinutritional, and Sensory Properties of Sattu, a Nourishing form of Chickpea

Qureshi

Bashir

Jan

et al. 2023

Journal of Food Quality

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Sattu is a traditional Indian food product made of chickpea with tremendous nutritional benefits. However, the processing of sattu has not been thoroughly explored which is an impediment to industrial applications involving the development of sattu-based products. These products carry immense benefits for consumers and for widespread popularity; it is essential that the roasting of sattu for further processing be investigated for improving the properties of sattu while reducing its antinutritional factors. In this study, the impact of sand roasting on the physicochemical, sensory, antinutritional, thermal, functional, and antioxidant properties on sattu was investigated. Chickpea grains were roasted in sand for different time periods (3–17 min) and temperature combinations (171–228°C). Results revealed that samples treated at 180°C for 15 min had maximum sensory score (3.99) followed by the samples treated at 200°C for 10 min and at 228°C for 10 min. Overall sattu roasted at 180°C for 15 min was found suitable for further application.

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Some physical and mechanical properties of roasted Zerun wheat

Cited by 8 publications

References 46 publications

Application of a Tensile Test Method to Identify the Ductile-Brittle Transition of Caramel

Application of a Tensile Test Method to Identify the Ductile-Brittle Transition of Caramel

Evaluation of engineering properties for waste control of tomato during harvesting and postharvesting

Effect of Sand Roasting on Physicochemical, Thermal, Functional, Antinutritional, and Sensory Properties of Sattu, a Nourishing form of Chickpea

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