Ehiem J.C., Ndirika V.I.O., Onwuka U.N. (2016): Effect of moisture content on some physical properties of Canarium schweinfurthii Engl. fruits. Res. Agr. Eng., 62: 162-169.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 schweinfurthii 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.

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The flow characteristics of three varieties of Canarium schweinfurthii Engler nuts (Canarium schweinfurthii short, Canarium schweinfurthii long and Canarium schweinfurthii large – CSHT_LRG) relevant for the design and development of handling and storage systems was studied at three different moisture levels (10.20, 17.23 and 25.06% wet basis). The flow characteristics investigated include the normal stress, the shear stress, the initial shear stress, the coefficient and angle of the internal friction, the coefficient of mobility and the size of the discharge opening. An Instron universal machine at a cross-head speed of 25 mm·min^–1 was used to obtain the shear force. The results obtained showed that all the flow properties increased with an increase in the moisture content except for the coefficient of mobility. Moreover, the variety of the C. schweinfurthii nuts had a significant effect (P &lt; 0.05) on the flow characteristics. CSHT_LRG had the best ability to flow freely than the other varieties. The hopper side wall angle for all the varieties ranged from 67–70°. Round, square and triangle shapes are all acceptable for the smooth flow of C. schweinfurthii nuts.

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