To investigate the effects of controlled moisture levels on the peach (Prunus persica) kernels: Dimensional, gravimetrical, frictional, optical, and mechanical properties

Food Physics Pub Date : 2025-09-18 DOI:10.1016/j.foodp.2025.100071

Rajvinder Kour , Seerat Sharma , Mohammad Ubaid , Imran Sheikh , Mohd Aaqib Sheikh , Naseer Ahmed

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Abstract

Moisture content markedly influences the physical and mechanical properties of peach (Prunus persica) kernels, thereby affecting the performance of post-harvest handling and processing equipment. This study examined the effect of five controlled moisture levels (5.83 %, 9.86 %, 14.56 %, 20.12 %, and 25.26 %, wet basis) on the dimensional, frictional, optical, and mechanical properties of peach kernels. Dimensional measurements showed significant (p ≤ 0.05) increases of 3.42 %, 5.84 %, and 15.88 % in the major, medium, and minor axes, respectively, with rising moisture content. Static and dynamic frictional analyses indicated reduced flowability and increased resistance to movement at higher moisture levels. Optical assessment revealed total colour differences (ΔE) of 1.68, 4.70, 5.45, and 7.60 between moisture treatments, indicating moisture-induced changes in surface reflectance. Mechanical testing demonstrated that rupture force, hardness, deformation at rupture, and toughness decreased significantly (p ≤ 0.05) with increasing moisture content, with the lowest rupture force (1.86 N) recorded under horizontal loading. These results provide critical engineering parameters for designing and optimizing moisture-specific storage systems, conveying equipment, and cracking processes, thereby improving energy efficiency and product quality in peach kernel processing.

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研究控制水分水平对桃仁的影响：尺寸、重量、摩擦、光学和机械性能

水分含量显著影响桃仁的物理机械性能，从而影响采后处理和加工设备的性能。本研究考察了五种控制湿度水平（5.83 %、9.86 %、14.56 %、20.12 %和25.26 %，湿基）对桃仁尺寸、摩擦、光学和机械性能的影响。尺寸测量结果表明，随着水分含量的增加，主轴、中轴和小轴分别显著增加了3.42 %、5.84 %和15.88 % （p ≤ 0.05）。静态和动态摩擦分析表明，在较高的水分水平下，流动性降低，运动阻力增加。光学评估显示水分处理之间的总色差（ΔE）为1.68、4.70、5.45和7.60，表明水分引起的表面反射率变化。力学试验表明，随着含水率的增加，破裂力、硬度、破裂变形和韧性显著降低（p ≤ 0.05），水平加载时破裂力最低（1.86 N）。这些结果为设计和优化湿度专用存储系统、输送设备和裂解工艺提供了关键的工程参数，从而提高了桃仁加工的能源效率和产品质量。

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Food Physics

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