Abstract
Physical properties of cherry laurel fruits were evaluated as a function of moisture content. The average length, width, thickness, the geometric mean diameter, unit mass and volume of cherry laurel fruits were 13.05, 14.10, 11.26, 12.71 mm, 0.95 g and 1.10 cm 3 respectively. In the moisture range from 9.0% to 77.5% wb, studies on re-wetted cherry laurel fruit showed that the bulk density increased from 450 to 615 kg/m 3, true density increased from 950 to 1050 kg/m 3, porosity decreased from 52.63% to 42.38%, projected area increased from 1.63 to 4.03 cm 2, and terminal velocity increased from 6.4 to 8.2 m/s. The rupture strength of cherry laurel fruits decreased with increasing moisture content. In the same moisture range 9.0–77.5% wb, the static and dynamic coefficient of friction varied from 0.16 to 0.48 for fruits over different material surfaces.
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