No abstract

No abstract

No abstract

No abstract

No abstract

Some physical properties of palmyrah fruit were investigated in this study. The average values of major, medium, minor and geometric mean diameters of fresh whole palmyrah fruit were 11.54,10.45, 9.85 and 10.64 cm respectively at 47.34 % (w.b) moisture content whereas that of palmyrah nut were 8.59, 7.35, 4.99 and 6.79 cm respectively at 8% (w.b) moisture content. Sphericity, surface area and aspect ratio were found to be 91.94%, 359.17 cm2 and 0.90 for fruit and whereas that of nut were 79.19%, 145.16 cm2 and 0.86 respectively. The average mass of the individual palmyrah fruit and nut was 927.78 and 248.10 g whereas bulk density was 525.92 and 693.0 kg/m3 respectively. The coefficient of static friction on mild steel, glass and plywood surfaces were 0.27, 0.21 and 0.25 for palmyrah fruit and 0.36, 0.28 and 0.27 for nut respectively. The angle of repose of palmyrah fruit and nut were 30.77 and 44.03 respectively.

The geometric and morphometric properties of chillies were determined in the moisture range from 329.44 to 10.24% (dry basis). The chillies shape can be treated as oblong. As the moisture content decreased from 329.44 to 10.24% d.b., the dimensions of the major, medium, and minor axes decreased by 3.77, 5.11, and 4.77% respectively. The mean values of roundness, sphericity, and cylindricity of the chillies decreased by 8.35, 8.05, and 2.61% respectively as the moisture content decreased from 329.44 to 10.24% d.b. One hundred chillies mass were 0.389 and 0.099 kg at the moisture contents of 329.44 and 10.24% d.b. respectively. The bulk density and apparent density decreased linearly and the angle of repose decreased non-linearly with the decrease in moisture content. The porosity decreased non-linearly from 44.37 to 43.15% as the moisture content decreased from 329.44 to 250.21% d.b. and afterwards it increased non-linearly from 43.15 to 51.84% as the moisture content decreased from 250.21 to 10.24% d.b. The static and kinetic coefficients of friction were maximum on mild steel surface followed by galvanised iron, aluminum, stainless steel, and hard board. The static and kinetic coefficients of friction on all the surfaces decreased linearly as the moisture content decreased.

No abstract