Physical properties of apricot pits and apricot kernels are necessary for the design of equipments for processing, transportation, sorting, breaking and separating. In this study, some physical properties of pits and kernels of Hacıhaliloglu apricots were evaluated as a function of moisture content varying from 6.79% to 36.19% d.b. for apricot pits and from 6.95% to 38.76% d.b. for apricot kernels.
In apricot pits, dimensional properties and weight increased; the sphericity decreased from 0.6537 to 0.6526; the 1000 grain mass increased from 1720 to 2028 g; bulk density increased form 463 to 581 kg/m³; grain volume increased from 1626 to 1746 mm³; volume weight increased from 1053 to 1161 kg/m³; terminal velocity increased from 7.11 to 7.76 m/s; the projected area increased from 2.985 to 3.539 cm²; the porosity increased from 43.96% to 50.03%; the rupture strength of apricot pits decreased from 514.03 to 315.89 N; and the coefficient of static friction of apricot pits increased as the moisture content increased.
In apricot kernels, however, dimensional properties and weight increased; the sphericity increased from 0.5879 to 0.7164; the 1000 grain mass increased from 473 to 616 g; bulk density decreased from 559 to 545 kg/m³; grain volume increased from 497 to 573 mm³; true density increased from 1003 to 1094 kg/m³; terminal velocity increased from 5.37 to 6.68 m/s; the projected area increased from 1.293 to 1.519 cm²; the porosity decreased from 55.70% to 49.70%; rupture strength of apricot kernels decreased from 63.28 to 44.13 N; and the coefficient of static friction increased as the moisture content increased.