SELECTED MECHANICAL PROPERTIES AND BRUISE SUSCEPTIBILITY OF NECTARINE FRUIT

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dc.authoridIKINCI, Ali/0000-0001-8149-7095
dc.contributor.authorPolat, Refik
dc.contributor.authorAktas, Turkan
dc.contributor.authorIkinci, Ali
dc.date.accessioned2024-09-29T16:02:51Z
dc.date.available2024-09-29T16:02:51Z
dc.date.issued2012
dc.departmentKarabük Üniversitesien_US
dc.description.abstractThis research was conducted to evaluate some mechanical properties and bruise susceptibility of nectarine (Prunus persica variety). Compression and impact tests were conducted to determine the mechanical properties and the bruise susceptibility depends on the direct mechanical damaging of nectarine fruit. Compression tests were carried out by using a compression test device at 1 mm min(-1) load velocity. Deformation, bioyield point force, deformation energy, and Poisson's ratio were determined using compression tests data. Absorbed energy, bruise volume, and bruise susceptibility were determined by impact tests. Impact tests of nectarine were conducted by using a pendulum with a 50-cm arm length. These tests were carried out at two directions of nectarine, namely, impact from the bottom side and its cheek side and three drop heights (30, 40, and 50 cm) to obtain different impact energy levels. In addition to these data, dimensional properties, such as length, width, and mass, were also measured.en_US
dc.identifier.doi10.1080/10942912.2010.498546
dc.identifier.endpage1380en_US
dc.identifier.issn1094-2912
dc.identifier.issn1532-2386
dc.identifier.issue6en_US
dc.identifier.scopus2-s2.0-84866395368en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1369en_US
dc.identifier.urihttps://doi.org/10.1080/10942912.2010.498546
dc.identifier.urihttps://hdl.handle.net/20.500.14619/5746
dc.identifier.volume15en_US
dc.identifier.wosWOS:000308980400018en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofInternational Journal of Food Propertiesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectNectarineen_US
dc.subjectDeformationen_US
dc.subjectBioyield point forceen_US
dc.subjectBruise susceptibilityen_US
dc.subjectPoisson's ratioen_US
dc.titleSELECTED MECHANICAL PROPERTIES AND BRUISE SUSCEPTIBILITY OF NECTARINE FRUITen_US
dc.typeArticleen_US

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