Some mechanical properties of barberry
 
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Department of Agricultural Machinery, Faculty of Biosystems Engineering, University of Tehran, Karaj, Iran
 
Int. Agrophys. 2008, 22(4): 299–302
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ABSTRACT
In this study some mechanical properties of barberry have been evaluated as a function of barberry moisture content varying from 53.11 to 89.23% w.b. The mechanical properties of barberry were determined in terms of average rupture force, deformation and toughness. Samples at various moisture contents were compressed along axis through the width dimension. Physical properties of barberry such as dimensions and geometric mean diameter and volume were determined. In the moisture range from 53.11 to 89.23% w.b., length, width, thickness, geometric mean diameter and volume increased. Deformation increased from 0.340 to 2.381 (mm) as the moisture content increased from 53.11 to 89.23% w.b. Rupture force and toughness decreased from 47.238 to 19.669 (N) and 1.149 to 0.105 (J cm-3), respectively. The results provide useful data to be used by engineers in the design of suitable barberry crushing, sorting and separating machines.
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