Some Physical and Mechanical Properties of Loquat (Eriobotrya japonica) Fruit With Change of Moisture Content | ||||
| Alexandria Journal of Food Science and Technology | ||||
| Article 1, Volume 9, Issue 1, June 2012, Page 1-8 | ||||
| DOI: 10.21608/ajfs.2012.20212 | ||||
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| Abstract | ||||
| Sukary variety of loquat (Eriobotrya Japonica, Rosaceae) fruit was analyzed for several physical and mechanical properties with moisture content change from 84.62 to 22.71% (w.b.). The results indicated that, decreasing the loquat moisture content from 84.62 to 22.71% (w.b.), decreases fruit length, width, geometric mean diameter, surface area, sphericity, volume, weigh, fruit density and bulk density. Coefficient of static friction on fiberglass, steel and plywood surfaces was found to decrease linearly as moisture content decreased. Also, the highest coefficient of static friction was found on the fiberglass surface. Lowering the moisture content decreased the absorbed energy and toughness from 19.32 to 14.65 N.mm and from 0.405 to 0.349 mJ/cm3, respectively and increase hardness from 8.52 to 16.81 N/mm | ||||
| Keywords | ||||
| loquat fruit; physical and mechanical properties; absorbed energy; Toughness; hardness | ||||
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