dc.contributor.author | Işikli N.D. | |
dc.contributor.author | Yilmaz I. | |
dc.date.accessioned | 2019-07-27T12:10:23Z | |
dc.date.accessioned | 2019-07-28T09:32:06Z | |
dc.date.available | 2019-07-27T12:10:23Z | |
dc.date.available | 2019-07-28T09:32:06Z | |
dc.date.issued | 2014 | |
dc.identifier.issn | 0022-1155 | |
dc.identifier.uri | https://dx.doi.org/10.1007/s13197-011-0469-y | |
dc.identifier.uri | https://hdl.handle.net/20.500.12418/5456 | |
dc.description.abstract | The present study was conducted to evaluate some physical properties of sun dried Berberis fruit as a function of moisture content, varying from 9.59% to 27.90% (w.b.). Dried fruit length, width, thickness, geometric mean diameter and sphericity, increased nonlinearly from 7.19 to 7.53 mm; 3.42 to 4.03 mm; 2.78 to 3.02 mm; 4.05 to 4.51 mm and 0.56 to 0.62, respectively with increased moisture content. When we tested 1000-dried fruits, their mass increased linearly from 3.10 to 4.89 g, the true and bulk density increased nonlinearly from 769 to 845 kg m-3 and 389 to 395 kg m-3, respectively; with increased moisture content. Also, porosity values of dried fruits increased nonlinearly from 49.40% to 53.30%. The lowest static coefficient of friction was found on the steel surface. The angle of repose increased nonlinearly from 20.14 to 23.20 with the increasing in the moisture content. © 2011 Association of Food Scientists & Technologists (India). | en_US |
dc.description.sponsorship | Işikli, N.D.; Department of Food Engineering, Faculty of Engineering, University of Cumhuriyet, Sivas, Turkey; email: nisikli@yahoo.com | en_US |
dc.language.iso | eng | en_US |
dc.relation.isversionof | 10.1007/s13197-011-0469-y | en_US |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.subject | Berberis crategenia | en_US |
dc.subject | Dried fruits | en_US |
dc.subject | Moisture content | en_US |
dc.subject | Physical properties | en_US |
dc.title | Some physical properties of sun-dried Berberis fruit (Berberis crataegina) | en_US |
dc.type | article | en_US |
dc.relation.journal | Journal of Food Science and Technology | en_US |
dc.contributor.department | Işikli, N.D., Department of Food Engineering, Faculty of Engineering, University of Cumhuriyet, Sivas, Turkey -- Yilmaz, I., Department of Food Engineering, Faculty of Engineering, University of Cumhuriyet, Sivas, Turkey | en_US |
dc.identifier.volume | 51 | en_US |
dc.identifier.issue | 1 | en_US |
dc.identifier.endpage | 110 | en_US |
dc.identifier.startpage | 104 | en_US |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |