Home Some Physical Properties of Azarbayejani Hazelnut and Its Kernel
Article
Licensed
Unlicensed Requires Authentication

Some Physical Properties of Azarbayejani Hazelnut and Its Kernel

  • Gisoo Maleki EMAIL logo , Jafar Milani and Ali Motamedzadegan
Published/Copyright: June 8, 2013
Become an author with De Gruyter Brill
Submit Manuscript Author Information
International Journal of Food Engineering
From the journal International Journal of Food Engineering Volume 9 Issue 1

Abstract

In this study, some physical properties such as bulk density, true density, porosity and static coefficient of friction in four levels of moisture content (against four structural surfaces) of an Iranian commercial variety of hazelnut (Azarbayejani Hazelnut) and its kernel was determined. Bulk density increased from 409.7 to 491.4 kg m−3 and from 415.4 to 477.9 kg m−3 for whole nut and its kernel respectively. True density increased from 954.8 to 1079.4 kg m−3 for whole nut and from 886.9 to 965.8 kg m−3 for its kernel, porosity decreased from 57.11 to 54.47 kg m−3 and from 53.52 to 52.51 kg m−3 for whole nut and its kernel. The static coefficient of friction of both nuts and kernels on all four test surfaces increased with increasing the moisture content. The average friction coefficient (both nut and kernel) was the highest on MDF and the lowest on galvanized iron sheet.

Keywords: hazelnut; kernel; physical properties

References

1. Ozdemir F, Akinci I. Physical and nutritional properties of four major commercial Turkish hazelnut varieties. J Food Eng 2004;63:341–7.10.1016/j.jfoodeng.2003.08.006Search in Google Scholar

2. Demir AD, Baucour P, Cronim K, Abodayeh K. Analysis of temperature variability during the thermal processing of hazelnuts. Innov Food Scie Eng Technol 2003;4:69–84.10.1016/S1466-8564(02)00084-XSearch in Google Scholar

3. Ozdemir M, Seyhan FG, Bakan AK, Ilter S, Ozay G, Devres O. Analysis of internal browning of roasted hazelnuts. Food Chem 2001;73:191–6.10.1016/S0308-8146(00)00273-9Search in Google Scholar

4. Food and Agriculture Organization (2009). http://faostat.fao.org/site/567/DesktopDefault.aspx?Search in Google Scholar

5. Fallico B, Arena E, Zappala M. Roasting of hazelnuts. Role of oil in colour development and hydroxymethylfurfural formation. Food Chem 2003;81:569–73.10.1016/S0308-8146(02)00497-1Search in Google Scholar

6. Baryeh EA. Physical properties of millet. J Food Eng 2002;51:39–46.10.1016/S0260-8774(01)00035-8Search in Google Scholar

7. Mohsenin NN. Physical properties of plant and animal materials. New York: Gorden and Breach Science Publishers, 1978.Search in Google Scholar

8. Razavi MA, Amini AM, Rafe A, Emadzadeh B. The physical properties of pistachio nut and its kernel as a function of moisture content and variety. Part II: gravimetrical properties. J Food Eng 2007;81:218–25.10.1016/j.jfoodeng.2006.10.024Search in Google Scholar

9. Razavi MA, Amini AM, Rafe A, Emadzadeh B. The physical properties of pistachio nut and its kernel as a function of moisture content and variety. Part III: frictional properties. J Food Eng 2007;81:226–35.10.1016/j.jfoodeng.2006.10.025Search in Google Scholar

10. Karababa E. Physical properties of popcorn kernels. J Food Eng 2006;79:100–107.10.1016/j.jfoodeng.2004.11.028Search in Google Scholar

11. ?zguven F, Vursavus K. Some physical, mechanical and aerodynamic properties of pine (Pinus pinea) nuts. J Food Eng 2005;68:191–6.10.1016/j.jfoodeng.2004.05.031Search in Google Scholar

12. Kashaninejad M, Mortazavi A, Safekordi A, Tabil LG. Some physical properties of Pistachio (Pistacia vera L.) nut and its kernel. J Food Eng 2006;72:30–8.10.1016/j.jfoodeng.2004.11.016Search in Google Scholar

13. Farahmandfar R, Farahmandfar E, Ramezani A. Physical properties of rough rice. Int J Food Eng 2009;5:1–7.10.2202/1556-3758.1573Search in Google Scholar

14. Touil A, Chemkhi S, Zagrouba F. Physico-chemical characterisation of Opuntia dillenii fruit. Int J Food Eng 2010;6:1–16.10.2202/1556-3758.1601Search in Google Scholar

15. Abano EE, Amoah KK. Effect of moisture content on the physical properties of tiger nut (Cyperus esculentus). Asian J Agric Res 2011;5:56–66.10.3923/ajar.2011.56.66Search in Google Scholar

16. Aydin C, Ozcan M. Some physico-mechanic properties of terebinth fruits. J Food Eng 2002;53:97–101.10.1016/S0260-8774(01)00145-5Search in Google Scholar

17. Aydin C. Physical properties of hazelnuts. Biosyst Eng 2002;82:297–303.10.1006/bioe.2002.0065Search in Google Scholar

18. Amin MN, Hossain MA, Roy KC. Effects of moisture content on some physical properties of lentil seeds. J Food Eng 2004;65:83–7.10.1016/j.jfoodeng.2003.12.006Search in Google Scholar

19. Mohsenin NN. Physical properties of plant and animal materials. New York: Gordon and Breach Science Publishers, 1970.Search in Google Scholar

20. Gezer I, Hacıseferogulları H, Demir F. Some physical properties of Hacıhaliloglu apricot pit and its kernel. J Food Eng 2002;56:49–57.10.1016/S0260-8774(02)00147-4Search in Google Scholar

21. Milani J, Moetamedzadegan A. Moisture dependent physical properties of grape seeds. Int J Food Eng 2010;6:Article 10.10.2202/1556-3758.1822Search in Google Scholar

22. Wang B, Li D, Wang L, Huang Zh, Zhang L, Chen X, Mao Zh. Effect of moisture content on the physical properties of fibered flaxseed. Int J Food Eng 2007;3:1556–3758.10.2202/1556-3758.1281Search in Google Scholar

Published Online: 2013-06-08

©2013 by Walter de Gruyter Berlin / Boston

Articles in the same Issue

  1. Masthead
  2. Masthead
  4. ACE-Inhibitory Peptide Isolated from Fermented Soybean Meal as Functional Food
  5. Microencapsulation of Banana Juice from Three Different Cultivars
  6. Sensory Qualities, Antioxidant Activities, and in vitro Inhibition of Enzymes Relevant to Type-2 Diabetes by Biscuits Produced from 5 Wheat-Bambara Groundnut Flour Blends
  7. Effect of Different Particle Sizes and Levels of Wheat Bran on the Physical and Nutritional Quality of Sponge Cake
  8. Production and Characterization of Sugary Cassava Syrup
  9. Some Biochemical and Physical Changes during Manufacturing of Grey Sufu, a Traditional Chinese Fermented Soybean Curd
  10. Effect of Some Hydrolytic Parameters in the Action of Subtilisin and Pancreatin on Whey Protein Concentrate
  11. Effect of Storage Conditions on Microbiological and Physicochemical Parameters of Cloudy Apple Juice Concentrate
  12. Thin Layer Modelling of Microwave-Convective Drying of Tomato Slices
  13. Microwave Drying Characteristics and Kinetics of Lotus (Nelumbo nucifera Gaertn.) Seeds
  14. Quality Properties of Crispy Winter jujube Dried by Explosion Puffing Drying
  15. Colour Change Analysis of Fig Fruit during Microwave Drying
  16. Image Analysis of Bread Crumb Structure in Relation to Mechanical Properties
  17. An Observer Based Methodology for Estimating Concentration-Dependent Diffusion Coefficients in Drying Considering Shrinkage
  18. Water Absorption and Temperature Changes in Poultry Carcasses during Chilling by Immersion
  19. Some Physical Properties of Azarbayejani Hazelnut and Its Kernel
  20. Yeast Proteins Originated from the Production of Brazilian Bioethanol Quantification and Content
https://doi.org/10.1515/ijfe-2012-0162
Keywords for this article
hazelnut; kernel; physical properties

Articles in the same Issue

  1. Masthead
  2. Masthead
  4. ACE-Inhibitory Peptide Isolated from Fermented Soybean Meal as Functional Food
  5. Microencapsulation of Banana Juice from Three Different Cultivars
  6. Sensory Qualities, Antioxidant Activities, and in vitro Inhibition of Enzymes Relevant to Type-2 Diabetes by Biscuits Produced from 5 Wheat-Bambara Groundnut Flour Blends
  7. Effect of Different Particle Sizes and Levels of Wheat Bran on the Physical and Nutritional Quality of Sponge Cake
  8. Production and Characterization of Sugary Cassava Syrup
  9. Some Biochemical and Physical Changes during Manufacturing of Grey Sufu, a Traditional Chinese Fermented Soybean Curd
  10. Effect of Some Hydrolytic Parameters in the Action of Subtilisin and Pancreatin on Whey Protein Concentrate
  11. Effect of Storage Conditions on Microbiological and Physicochemical Parameters of Cloudy Apple Juice Concentrate
  12. Thin Layer Modelling of Microwave-Convective Drying of Tomato Slices
  13. Microwave Drying Characteristics and Kinetics of Lotus (Nelumbo nucifera Gaertn.) Seeds
  14. Quality Properties of Crispy Winter jujube Dried by Explosion Puffing Drying
  15. Colour Change Analysis of Fig Fruit during Microwave Drying
  16. Image Analysis of Bread Crumb Structure in Relation to Mechanical Properties
  17. An Observer Based Methodology for Estimating Concentration-Dependent Diffusion Coefficients in Drying Considering Shrinkage
  18. Water Absorption and Temperature Changes in Poultry Carcasses during Chilling by Immersion
  19. Some Physical Properties of Azarbayejani Hazelnut and Its Kernel
  20. Yeast Proteins Originated from the Production of Brazilian Bioethanol Quantification and Content
Sign up now to receive a 20% welcome discount
Institutional Access
How does access work?
Have an idea on how to improve our website?
Please write us.
© 2025 De Gruyter Brill
Downloaded on 10.9.2025 from https://www.degruyterbrill.com/document/doi/10.1515/ijfe-2012-0162/html
Scroll to top button