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Mechanical behaviour of hazelnuts used for table consumption under compression loading

par Valentini, Nadia;Rolle, Luca;Stévigny, Caroline ;Zeppa, Giuseppe
Référence Journal of the Science of Food and Agriculture, 86, 8, page (1257-1262)
Publication Publié, 2006-04-19

Article révisé par les pairs

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Résumé :

Nuts of four hazelnut varieties and five new selections used for table consumption were compressed at the moisture content of 6% wet basis to measure shell resistance to breakage. Rupture force, rupture energy and nut specific deformation were measured under three compression loading positions. Physical parameters of nuts were also evaluated to relate them to the data obtained by compression test measurements. Rupture force and nut specific deformation are the most discriminant parameters that can be used to describe the behaviour under compression, while rupture energy values show fewer differences among the considered varieties. The values of force required to break nut shell ranged from 322.2 to 769.3 N. The lowest values of force were generally obtained along the y-axis, the transverse axis containing the major dimension at right angles to the longitudinal axis. Nut specific deformation ranged from 3.35 to 11.76%. Correlations between physical and texture parameters showed that values of force, energy and deformation were dependent on different parameters that varied in the three considered axis. The most used varieties, Ennis and Barcelona, showed high mean values of force rupture to break shell and low deformability, while Tonda Giffoni and Tonda Bianca were easy to break. Among the new selections, L35 and B6, with mean values of force rupture less than 428 N and values of nut specific deformation higher than 8%, were suitable for table consumption.