Fracture Resistance of Unsplit Pistachio (Pistacia vera L.) Nuts against Splitting Force, under Compressive Loading

Mechanical properties of non-split pistachio nuts are among the lada required for the design of equipment needed for processing of the nut. Unsplit pistachio nut samples were uniaxially loaded to determine the nut’s needed splitting force and energy, as well as Poisson’s ratio and Young’s modulus of elasticity. The tests were carried out at four moisture contents (۵, ۱۰, ۱۵ and ۲۰% wb), under four loading rates (۱۰, ۲۰, ۳۰ and ۴۰ mm min-۱), and on two varieties (O’hadi and Badami) of the nut. The highest splitting forces for the varieties (۲۸۱.۹ N for Badami and ۱۰۲.۴ N for O’hadi) were obtained at a moisture content of ۵% wb and loading rate of ۴۰ mm min-۱, while the lowest forces, ۹۷.۰ N for Badami and ۱۶.۸ for the case of O’hadi, occured at moisture contents of ۲۰% wb along with loading rate of ۱۰ mm min-۱. Different trends were observed between O'hadi and Badami varieties for the required energy to split nuts with increasing moisture content and loading rates. By increasing moisture content, Poisson’s ratio for unsplit pistachio nuts increased from ۰.۳۷۴ to ۰.۳۸۸ and from ۰.۳۲۶ to ۰.۳۳۷ for O’hadi and Badami varieties, respectively. Young’s modulus exhibited an indirect relationship with moisture content while a direct relationship with loading rate, in either of the varieties. Increase in moisture content from ۵ to ۲۰% wb led to a decrease in Young's modulus, from ۳۲۲.۵۹ to ۲۲۳.۲۳ MPa and from ۸۱۶.۲۵ to ۷۱۹.۲۸ MPa, for O’hadi and Badami variety nuts, respectively.

کلیدواژه ها:

Moisture content ، Fracture resistance ، loading rate ، Non-split pistachio nut