Mechanical Behavior of Walnut under Cracking Conditions
Mohammadali Haddad Derafshi
The main objective of this study was to determine the
effects of the moisture content, loading velocity and compression position
on the force, specific deformation, absorbed energy and required power
to achieve the initial rupture of the walnut shell. Iran is the third
walnut producing country in the world. Separation of walnut kernel from
the shell is a very time consuming and costly task. A proper cracking
machine for walnut has not yet been manufactured. It seems that the determination
of mechanical properties of different walnut varieties is the pre-requisite
step for this purpose. Thus, 108 local walnut samples, (a local cultivar)
obtained from the seedling trees of Urmia district, with almost equal
dimensions were selected. These samples were compression loaded by an
Instron test machine until the shell rupture was initiated. During this
experiment, rupture force, specific deformation, required energy and power
for shell rupture, in 9, 21 and 27% (w.b.) walnut moisture levels, 50,
200 and 500 mm min-1 loading velocities and at 3 major compression
directions namely, length (X), suture (Z) and width (Y), were determined.
The results of this experiment indicated that, the highest force, energy
and power values, required for walnut rupture, occur when the force is
applied at the length direction of the fruit and the lowest of these values
were required at either width or suture line. Specific deformation of
walnut shell increased with increasing loading velocity, regardless of
its moisture content and loading direction. Furthermore, moisture content
of walnut shell increased the specific deformation for 21% moisture, but
did not cause further changes at the higher level of 27% of moisture.
However, the strain values (specific deformation) appeared to be the same
at all loading position. Increasing the loading velocity, although increased
the required rupture energy and power, but reduced the fracture force.
Furthermore, in higher loading velocities (about 500 mm min-1),
the specific deformation increased which indicates more flexibility in
walnut shell. Flexible shell may protect the fruit against fracture in
the walnut cracking process.
Iran is ranked third in the world with 150000 tones of walnut (Juglans
regia L.) production (Statistical Year Book, 2005). This is equivalent
to 11% of the world walnut production (University of Georgia). The most
important processing step after walnut harvesting is separation of kernel
from the shell. This process is still carried out manually in Iran, which
results in increased cost and processing time for kernel extraction (Borghei
et al., 2000). Therefore, a walnut cracker should be developed
and designed on the basis of physical characteristics and mechanical properties
of walnuts. For this purpose, determination of mechanical properties of
walnut is the pre-requisite step for the design and development of a cracking
machine. Koyuncu et al. (2004) determined the effects of the compression
position, geometric mean diameter and shell thickness of the walnut on
the force, specific deformation and energy required to achieve rupture
nut shell and optimum kernel extraction quality. They found that the cracking
nuts at the length position required less force and yielded the best kernel
extraction quality. Oloso and Clarke (1993) carried out quasi-static compression
tests on roasted cashew nuts to investigate the effect of moisture content,
pre-damage type and direction of loading on rupture force, rupture energy
and rupture deformation. Rupture deformation and rupture energy increased
while rupture force decreased with increase in moisture content. Liu et
al. (1999) investigated the fracture behavior of macadamia nut shell
theoretically and numerically and found that the vertical cracking was
beneficial for cracking the nut shell while the horizontal cracking was
unhelpful unless it was long enough. Braga et al. (1999) investigated
force, specific deformation and energy required for the initial rupturing
of macadamia nut shell under compression force as a function of moisture
content, nut size and compression load position. The experiments showed
that there is a compression position for which, force, specific deformation
and energy values were minimal, independent of nut size and shell moisture.
Khazaei et al. (2002) studied the effects of loading velocity,
nut dimension and loading direction on force, absorbed energy and required
power for cracking almond by using an Instron test machine. The range
for rupture force, absorbed energy and required power for cracking almond
were 139-1526 N, 70-2093 mJ and 0.015-5.121 W, respectively. Loading velocity
had a significant effect on cracking force and required power. Güner
et al. (2003) studied the effect of moisture content, loading axis
and hazelnut variety on specific deformation, rupture force and rupture
energy required to achieve the initial rupture under compression loading.
They found that specific deformation and rupture energy of the shell increased
in magnitude with an increase in moisture content while rupture force
decreased for compression toward the length and width of fruit.
The main objective of this study was to determine the effects of the
moisture content, loading velocity and compression position on the force,
specific deformation, absorbed energy and required power to achieve the
initial rupture of the walnut shell.
MATERIALS AND METHODS
Fresh harvested walnut fruits in September 2006, in the West Azerbaijan
province, Iran were dried in the sunshine and were used for all the compression
tests. They were visually inspected and those with damaged shell were
eliminated. Remaining walnuts were sorted according to their size, by
using micrometer with an accuracy of 0.01 mm and then nuts with 31-32
mm of geometric mean diameter were selected (the size of majority of the
nuts in the sample). The moisture content of 9, 21 and 27% (w.b.) were
used. These levels of moisture content were selected according to the
maximum and the minimum moisture content of the walnuts in the local market.
The moisture content of the walnut was determined using the method recommended
by Braga et al. (1999). On the basis of this method, a chamber
with temperature and relative humidity controls was used to obtain samples
at different moisture contents. Samples with higher moisture content were
obtained by rewetting process at 25°C (room temperature) and 95% relative
humidity. During this process, the moisture level of nuts was measured
several times until to reach the desired moisture content. The nuts with
21 and 27% of moisture levels absorbed 54 and 91 g of water, respectively.
But samples with lower moisture content were simply obtained by drying
in the sunshine. The moisture content of the walnut (taken from 10 nuts
in three replicates) was determined using an oven, set at 105°C for
24 h (Koyuncu et al., 2004). Walnuts were compression loaded by
an Instron test machine until the shell rupture was initiated (Braga
et al., 1999). In this research, based on the previous studies (Khazaei
et al.,2002; Koyuncu et al., 2004), three loading velocities
of 50, 200 and 500 mm min-1 were selected. The mechanical behaviors
of walnuts were expressed in terms of maximum force required to fracture
the shell, nut specific deformation, absorbed energy and power required
to rupture the nut shell. The values of the rupture force, absorbed energy,
required power and specific deformation were developed from each compression
curve obtained from Instron test machine. The absorbed energy, as shown
in Fig.1, was determined directly by measuring the area under the force-deformation
curve (Braga et al., 1999; Koyuncu et al., 2004). This measurement
was performed by applying a digital planimeter with an accuracy of ±0.2%
(Güner et al., 2003).
||Typical force-deformation curve for compressed walnut
The specific deformation, ε, was obtained from the following expression
(Braga et al., 1999):
where, Lu and Lf are the un-deformed and deformed
nut dimensions on the direction of the compression axis, in mm, respectively.
The required power was also calculated as below (Khazaei et al.,
||Required power (W)
||Absorbed energy (mJ)
||Loading velocity (mm min-1)
||Deformation up to initial rupture of the walnut shell occurred (mm)
A coordinate system describing the three major compression positions
of walnut is shown in Fig. 2. The X-axis is the longitudinal
axis through the hilum (length position), the Y-axis (width position)
and the Z-axis is in the plane containing the suture line (suture position)
(Braga et al., 1999).
||Schematic drawing of the 3 axes for the walnut compression
The geometric mean diameter of the nuts, dm, in mm, was calculated
by the following equation (Mohsenin. 1970; Güner et al., 2003;
Koyuncu et al., 2004):
dm = (LWT)1/3
||Suture thickness (mm)
Four replicates were made for each test. Therefore, in this research, 108 walnuts
were examined by Instron machine. At 3 loading positions, 3 loading velocities
and 3 moisture content, a completely randomized block design (factorial scheme)
was selected for these experiments. Additionally, in order to show the relationships
among the parameters of the experiment, data were grouped based on the moisture
content, loading velocity and loading position (Koyuncu et al., 2004).
RESULTS AND DISCUSSION
Effects of loading velocity and moisture content on the measured parameters:
Cracking force, specific deformation, energy and power required to rupture
walnut shell were dependent on moisture content and loading velocity (Fig
3a-d, Table 1).
||Effects of loading velocity on the measured cracking
force (a), specific deformation (b), energy (c) and power (d), at
3 different moisture levels. MC1, MC2 and MC3 are 9, 21 and 27%
of moisture content, respectively
||Comparison of mean values of walnut mechanical properties,
affected by loading position, loading velocity and moisture content
|a: Values assigned with different letter(s) are significantly different (α = 0.05)
Effects of loading velocity on the measured cracking
force (a), specific deformation (b), energy (c) and power (d), at
3 different loading positions, namely; DX, DY and DZ as walnut length
direction, width direction and suture direction, respectively
increasing the loading velocity, the cracking force decreased at 9%
moisture content, whereas at 21 and 27% of moisture content, it increased
in the beginning, but decreased with further increase in loading velocity
(Fig. 3a). The highest cracking force (797N) was
recorded at 21% moisture content and 200 mm min-1 loading
velocity, when the load was applied in the X direction (not shown
in the Fig. 3a). Analysis of variance indicated
no significant differences among the 3 moisture levels which agree
with the results of the study on Macadamia nut (Braga et al.,
Specific deformation was linearly dependent on loading velocity at all
3 moisture levels. Specific deformation also increased with increasing
moisture levels; however, the comparison of mean values indicated that
this increase was not significant between the two higher moisture levels
(Fig. 3b, Table 1). Oloso and Clarke
(1993) in cashew nut and Güner et al. (2003) in hazelnut reported
The required energy to fracture walnut shell increased as the loading
velocity was raised up to 200 mm min-1, but with further increase,
this change was not significant (Fig. 3c). Moisture
content of the shell affected the rupture energy significantly which corresponds
with the findings of Altuntaşand Yįldįz (2007) for faba
bean grains. However, in our experiment, at moisture levels higher than
21%, this effect was non-significant. Similar to the required cracking
force, here again, the highest required energy to rupture the walnut shell,
952 mJ, occurred at 21% of moisture content, 200 mm min-1 loading
velocity and at X-direction.
Figure 3d indicates that the required power to fracture
walnut shell increases significantly as loading velocity increases, regardless
of the shell moisture content. Khazaei et al. (2002) reported similar
results for almond. The required power also increased as the moisture
content increased up to 21%, but did not change later on. The highest
power (1.94 W) was calculated at 500 mm min-1 of loading velocity,
21% of moisture content when the force was applied at the X direction.
Effects of loading velocity and loading position on the measured parameters:
Cracking force, specific deformation, energy and power required to
rupture walnut shell were dependent on loading velocity and loading position
(Fig. 4a-d, Table 1).
Maximum and minimum rupture force occurred at length (DX) and suture
line directions (DZ), respectively (Fig. 4a, Table
1). Dursun (1997) also found the minimum walnut rupture force in the
direction of suture line, but the maximum rupture force occurred in the
Figure 4b shows that the specific deformation was linearly
dependent of loading velocity at all 3 loading positions. However, loading
position had no significant effect on the specific deformation of the
walnut shell. The results correspond with the findings of Koyuncu et
al. (2004). However, the highest specific deformation of the walnut
shell before rupture (0.1 mm-1) was evident at 21% of moisture
content, 500 mm min-1 of loading velocity, when the force was
applied in the direction of suture line.
Loading at length direction, (DX), required the highest rupture energy
(Fig. 4c) which corresponds with the results of Vursavuşand
Özgüven (2004) for apricot pit. The required rupture power was
also the highest when the loading was applied in the length direction
and decreased by changing the loading position toward the Y and Z directions,
respectively (Fig. 4d).
The following physical findings, related to the shelled walnut in West
Azerbaijan, are important and must be considered for design and construction
of a walnut cracker:
||The highest force, energy and power values, required
for walnut rupture, occur when the force is applied at the length
direction of the shelled walnut and likewise, the lowest of these
values are required while the loading force is directed towards either
width or suture line.
||Specific deformation of walnut shell increases with increasing loading
velocity, regardless of its moisture content and loading direction.
Furthermore, specific deformation will increase at raised moisture
content (up to 21%), but no further changes at higher levels
||However, the specific deformation appeared to be the same at all
loading positions. This suggests that, there is no need to control
applied force direction in a walnut cracker when the fruits are of
similar size, which would greatly simplify the construction of the
||Increasing the loading velocity, although increases the required
rupture energy and power, but reduces the fracture force. Furthermore,
in higher loading velocities (about 500 mm min-1), the
specific deformation will also increase, which means more flexibility
in walnut shell. Flexible shell may protect the fruit against fracture
in the walnut cracking process.
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