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Physical and nutritional properties of jujube (Zizyphus jujuba Mill.) growing in Turkey

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dc.creator AKBOLAT, Davut
dc.creator ERTEKIN, C.
dc.creator MENGES, H. O.
dc.creator EKINCI, KAMİL
dc.creator Erdal, I.
dc.date 2007-12-31T22:00:00Z
dc.date.accessioned 2020-10-06T10:47:51Z
dc.date.available 2020-10-06T10:47:51Z
dc.identifier 8a97b51e-d722-4c4f-9a12-c2051a26b0ac
dc.identifier https://avesis.sdu.edu.tr/publication/details/8a97b51e-d722-4c4f-9a12-c2051a26b0ac/oai
dc.identifier.uri http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/65747
dc.description Several physical and nutritional properties of jujube fruits (Zizyphus jujuba Mill.) grown in Turkey were investigated. These properties are necessary for the design of equipments for harvesting, processing, transportation, sorting, separating and packing. The average fruit length, width, thickness, the geometric mean diameter, sphericity index, fruit mass, thousand of fruit mass and volume of fruit of jujube fruits were determined as 17.75 mm, 14.81 mm, 14.19 mm, 15.43 mm, 87.56 %, 1.26 g, 1139 g and 1.99 cm(3), respectively. The bulk density, fruit density and porosity were 380 kg/M-3, 639 kg/m(3) and 39.35 %, respectively. The static friction coefficient on galvanized iron sheet, iron sheet, thin plate, wood and rubber were 0.369, 0.528, 0.633, 0.475 and 0.844, the dynamic friction coefficient on the same surfaces were 0.317, 0.475, 0.581, 0.422 and 0.792, respectively. The moisture content, titratable acidity, ascorbic acid, rupture strength and terminal velocity were 20.04 %, 0.33 %, 118.4 mg/100 g fresh weight, 21.49 N/mm(2) and 5.44 m/s, respectively. Protein, K, Ca, P, Mg and N amount were 14.13 %, 1.12 %, 0.21 %,0.12 %, 0.07 % and 2.26 %, respectively.
dc.language eng
dc.rights info:eu-repo/semantics/closedAccess
dc.title Physical and nutritional properties of jujube (Zizyphus jujuba Mill.) growing in Turkey
dc.type info:eu-repo/semantics/article


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