| Titles |
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English :
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Physical Properties for Some Egyptian Varieties of Olive Fruits and Their Relation to Olive Conveying Auger Design
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Arabic :
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الخصائص الطبيعية لبعض الأصناف المصرية من ثمار الزيتون وعلاقاتها بتصميم البريمة الناقلة للزيتون.
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| Abstract |
properties for five different varieties of olive fruits that represents the two main classes of olive oil production, namely: (Shimlaly and Cronaki, as oil production varieties), and (Watiken, Picual, and Manzanillo, as double purpose varieties) and their relation to olive conveying auger design.
Physical properties for the investigated varieties of olive fruits were measured or calculated in terms of dimensional characteristics (length, diameter, and flesh thickness), mass, volume, bulk density and real densities, porosity, sphericity, number of fruits per kilogram, percentage of flesh/fruit, and flesh/pit ratio.
Statistical analyses were carried out to express the significant variation among varieties and the deviation of the measured values around its average. The results showed that there are highly significant different among the investigated varieties. Therefore, the mean values of physical properties for the investigated fruits and their pits were ranged from (11.85 to 31.53 mm), (7.49 to 24.01 mm), (1.18 to 7.20 mm) for length, diameter, flesh thickness, respectively. As well, the properties for fruit mass, bulk density, real densities, porosity, sphericity, number of fruits per kilogram were ranged from ( 0.46 to 9.00 g), (627.91 to 713.58 kg/m3), ( 1118.92 to 1201.44 kg/m3), (40.6 to 43.88 %), ( 0.999 to 1.93 ), (165.32 to 833.33 fruit / kg).
In addition, the values of mass percentage of flesh/fruit, flesh/pit ratio, pit length, pit diameter, and pit weight were ranged from (19.36 to 93.00 %), (0.24 to 13.29), (11.36 to 21.68 mm), (5.52 to 16.24 mm) and (0.20 to 2.14 g), respectively.
A set of empirical equations have been proposed with reasonable accuracy to predict the actual volume from the measurements of the three main dimensions of the investigated varieties of olive fruits. A conveyor auger was designed and tested based on the obtained results.
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| Publication year |
2005
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| Organization Name |
Agricultural Engineering Research Institute (AENRI)
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| Department |
Biological engineering
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| Author(s) from ARC |
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| External authors (outside ARC) |
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AGROVOC
TERMS |
Olives.
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| Publication Type |
Journal
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