Some physical properties of Hacihaliloglu apricot pit and its kernel

Gezer İ., Haciseferogullari H., Demir F.

JOURNAL OF FOOD ENGINEERING, vol.56, no.1, pp.49-57, 2003 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 56 Issue: 1
  • Publication Date: 2003
  • Doi Number: 10.1016/s0260-8774(02)00147-4
  • Journal Name: JOURNAL OF FOOD ENGINEERING
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.49-57
  • Inonu University Affiliated: Yes

Abstract

Physical properties of apricot pits and apricot kernels are necessary for the design of equipments for processing. transportation. sorting, breaking and separating. In this study, some physical properties of pits and kernels of Hacihaliloglu apricots were evaluated as a function of moisture content varying from 6.79% to 36.19%, d.b. for apricot pits and from 6.95% to 38.76% d.b. for apricot kernels.