PHYSICAL PROPERTIES FOR SOME EGYPTIAN VARIETIES OF OLIVE FRUITS AND THEIR RELATION TO OLIVE CONVEYING AUGER DESIGN | ||||
| Egyptian Journal of Agricultural Research | ||||
| Article 32, Volume 83, Issue 2, July 2005, Page 1005-1029 PDF (5.52 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.2005.246512 | ||||
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| Authors | ||||
| AHMED M. MATOUK1; ALY E. ABOU ELMAGD1; ATEF S. HAMAM2; TAHER R. OWIES2 | ||||
| 1Agricultural Engineering Department, Faculty of Agriculture, Mansoura University, Egypt | ||||
| 2Agricultural Engineering Research Institute, Agricultural Research Center, Dokki, Giza, Egypt | ||||
| Abstract | ||||
| The aim of the present investigation is to determine most of the physical properties for five different varieties of olive fruits that represent the two main classes of olive oil production, namely: (Shimlaly and Cronala; as oil production varieties), and (Watiken, Fiala', and Manzanillo, as double purpose varieties) and their relation to olive conveying auger design. Physical properties for the investigated varieties of olive fruits were measured or calculated in terms of dimensional characteristics (length, diameter, and flesh thickness), mass, volume, bulk density and real densities, porosity, sphericity, number of fruits per kilogram, percentage of flesh/fruit, and flesh/pit ratio. Statistical analyses were carried out to express the significant variation among varieties and the deviation of the measured values around its average. The resuits showed that there are highly significant differences among the investigated varieties. Therefore, the mean values of physical properties for the investigated fruits and their pits ranged from (11.85 to 31.53 mm), (7.49 to 24.01 mm),Statistical analyses were carried out to express the significant variation among varieties and the deviation of the measured values around its average. The results showed that there are highly significant differences among the investigated varieties. Therefore, the mean values of physical properties for the investigated fruits and their pits ranged from (11.85 to 31.53 mm), (7.49 to 24.01 mm), (1.18 to 7.20 mm) for length, diameter, flesh thidcness, respectively. As well, the properties for fruit mass, bulk density, real densities, porosity, spherialy, number of fruits per kilogram ranged from ( 0.46 to 9.00 g), (627.91 to 713.58 kg/m3), ( 1118.92 to 1201.44 kg/m3), (40.6 to 43.88 %), ( 0.999 to 1.93 ), (16532 to 833.33 fruit/kg).In addition, the values of mass percentage of flesh/fruit, flesh/pit ratio, pit length, pit diameter, and pit weight ranged from (19.36 to 93.00 %), (0.24 to 13.29), (11.36 to 21.68 mm), (5.52 to 16.24 mm) and (0.20 to 2.14 g), respectively. A set of empirical equations- have been proposed with reasonable acxuracy to predict the actual volume from the measurements of the three main dimensions of the investigated varieties of olive fruits. A conveyor auger was designed and tested based on the obtained results. | ||||
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