Akademik Veri Yönetim Sistemi
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, cilt.51, sa.1, ss.104-110, 2014 (SCI-Expanded)
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 degrees to 23.20 degrees with the increasing in the moisture content.