Akademik Veri Yönetim Sistemi
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.15, sa.1-2, ss.81-88, 2012 (SCI-Expanded)
Knowledge of the physical properties of sesame (Sesamun indicum L.) is necessary for the design of equipment for harvesting, transporting, sorting, cleaning, separating, crushing, extracting, and processing it for use in different food products. In this study, the effects of different moisture contents on the physical properties of two sesame mutants, cc6 and cc7, were investigated at three (8.1, 12.3, and 15.8% w.b) moisture contents. At moisture contents from 8.1 to 15.8% w.b., the length, width, thickness, and geometric mean diameter of the cc6 sesame mutants varied from 21.00 to 23.80 mm, 6.54 to 7.99 mm, 5.2 to 6.00 nun, and 8.89 to 10.45 mm, respectively. In the cc7 sesame mutants, the length, width, thickness, and geometric mean diameter were found to be 22.17 to 24.78 mm, 7.12 to 7.80 mm, 5.15 to 6.30 mm, and 9.33 to 10.83 mm, respectively, within the same moisture range. Increased moisture content of the sesame mutant's capsules resulted in their terminal velocity increasing from 4.72 to 5.27 m/s. The static and dynamic coefficients of friction were measured at the different moisture contents on three different surfaces, and results varied between 0.446-0.528 and 0.436-0.498, respectively, for the two mutants. The rupture force of the sesame capsules was measured in the horizontal and vertical planes. All rupture forces decreased with increased moisture content of the shell. However, the rupture force of capsules increased above 12.3% w.b moisture content. Analysis of variance was carried out on two closed capsule sesame varieties, and differences between the mean values were investigated by Duncan's test.