Effect of moisture content on some physical properties of Canarium schweinfurthii Engl. fruits

J.C. Ehiem, V.I.O. Ndirika and U.N. Onwuka
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J.C. Ehiem: Department of Agricultural and Bio-Resources Engineering, Michael Okpara University of Agriculture, Umudike, Umuahia, Nigeria
V.I.O. Ndirika: Department of Agricultural and Bio-Resources Engineering, Michael Okpara University of Agriculture, Umudike, Umuahia, Nigeria
U.N. Onwuka: Department of Agricultural and Bio-Resources Engineering, Michael Okpara University of Agriculture, Umudike, Umuahia, Nigeria

Research in Agricultural Engineering, 2016, vol. 62, issue 4, 162-169

Abstract: The effect of moisture content on some physical properties of three varieties of Canarium schweinfurthii Engl. fruits (small, large and long) was studied at 40.91%, 34.92%, 23.44%, 18.5% and 11.03% moisture content on wet basis in order to solve problems associated with designing and development of processing and handling equipment for these fruits. The physical parameters investigated were major, intermediate, minor diameters, geometric mean diameter, unit mass, volume, sphericity, density, bulk density, roundness, aspect ratio, porosity, surface and specific surface area. The results obtained showed that the physical parameters decreased linearly with a decrease in moisture content. Major diameter and true density of all the fruit varieties were not affected significantly (P < 0.05) by moisture content. Canarium schwein-furthii Engl. fruits are not round but spherical and oblong, hence, they can rather roll than slide. Among the studied varieties, small Canarium schweinfurthii Engl. is less bulky, has the highest specific surface area and is more porous.

Keywords: sphericity; area; density; porosity; variety (search for similar items in EconPapers)
Date: 2016
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Citations: View citations in EconPapers (2)

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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlrae:v:62:y:2016:i:4:id:11-2015-rae

DOI: 10.17221/11/2015-RAE

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