Hünnap Meyveleri ve Çekirdeklerinin Hasat Sonrası Uygulamalarla İlgili Bazı Mühendislik Özelliklerinin Belirlenmesi

Year 2021, Volume: 10 Issue: 2, 1 - 14, 08.10.2021

Esra Nur Gül , Ebubekir Altuntaş , Engin Özgöz

Abstract

Bu çalışmada, kurutulmuş hünnap meyvesi ve çekirdeğinin hasat sonrası uygulamalarda kullanılacak bazı mühendislik özellikleri (fiziksel, mekanik, renk ve kimyasal) incelenmiştir. Hünnap meyvesi ve çekirdeğinin fiziksel ve mekanik özellikleri olarak boyut özellikleri, geometrik ortalama çap, yüzey alanı, küresellik, sürtünme özellikleri, meyvelerin renk özellikleri, mekanik özellikleri ve kimyasal özellikleri belirlenmiştir. Hünnap meyvesinin ortalama uzunluk, genişlik, kalınlık değerleri sırasıyla 13.52 mm, 12.35 mm ve 11.20 mm olarak belirlenmiştir. Hünnap çekirdekleri için ortalama geometrik ortalama çap, küresellik ve yüzey alanı değerleri sırasıyla 6.41 mm, %67.75 ve 129.48 mm2 olarak bulunmuştur. Meyve ve çekirdek ağırlık ortalamaları sırasıyla 0.94 g ve 0.14 g olarak elde edilmiştir. Meyveler için en düşük sürtünme katsayısı denenen sürtünme yüzeyleri için galvaniz sac yüzeyde bulunurken, çekirdekte ise en düşük sürtünme katsayısı ise laminant yüzeyde gözlenmiştir. L*, a*, b* renk değerleri meyve kabuk yüzeyi için sırası ile 29.01, 14.34 ve 4.46; çekirdek için ise sırasıyla 34.84, 11.04 ve 8.09 olarak belirlenmiştir. Hünnap meyvesi ve çekirdeklerinin incelenen mühendislik özelliklerine ait elde edilen verilerin, hasat sonrası uygulamalarda kullanılacak makine ve sistemlerin proje, tasarım ve imalat aşamasında dikkate alınması gerekmektedir.

Keywords

kurutulmuş hünnap meyve ve çekirdeği, fiziksel özellikler, renk özellikleri, titre edilebilir asitlik

Determination of some engineering characteristics of jujube fruits and stones at post-harvest treatments

Abstract

In this study, some engineering properties (physical, mechanical, color and chemical) of dried jujube fruit and kernel used in post-harvest applications were examined. As the physical, mechanical properties of the fruit and stone, the size properties, geometric mean diameter, surface area, sphericity, friction properties, color properties, mechanical properties and chemical properties were determined. mean values of length, width, thickness of the jujube fruits were found as 13.52 mm, 12.35 mm, 111.20 mm, respectively. Average geometric mean diameter, sphericity and surface area values for jujube stone were found to be 6.41 mm, 67.75% and 129.48 mm2, respectively. Mean values of mass for jujube fruit and stone were found as 0.94 gr and 0.14 g, respectively. The lowest friction coefficient of for fruits along the friction surfaces was found on the galvanized sheet surface, while the lowest friction coefficient for stone was observed on the laminate surface. The L*, a*, b* colour characteristics were as 29.01, 14.34 and 4.46 for the fruit skin while L*, a*, b* values were as 39.92, 9.23 and 11.53 for fruit shell, respectively. The L*, a*, b* values were found as 34.84, 11.04 and 8.09 for stone respectively. The data of the examined engineering characteristics of jujube fruits and stones should be taken into consideration during the project, design and manufacturing phase of the machines and systems to be used in post-harvest applications.

Keywords

Dried jujube fruit and stone, physical properties, colour properties, titratable acidity

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