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

Ehiem, J C; Ndirika, V. I. O.; Onwuka, Udochukwu Nelson

doi:10.17221/11/2015-rae

Cited by 10 publications

(9 citation statements)

References 14 publications

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“…The bulk density of the fruits was estimated using modified regression Equations 13 and 14 for short and long variety, respectively, from Ehiem et al (2016) for ABO as a function of moisture content.

ρ_{b} goodbreak= ()(, 2.494 M goodbreak- 0.016 {(M)}^{2} goodbreak- 1.054) goodbreak\times 10^{- 2}

ρ_{b} goodbreak= ()(, 0.638 M goodbreak- 0.005 {(M)}^{2} goodbreak+ 47.02) goodbreak\times 10^{- 2}

…”

Section: Methodsmentioning

confidence: 99%

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Thermal softening kinetics of African black olive fruit: Influence of temperature and water absorption on the thermal maceration dynamics and thermophysical properties

Ndukwu

James

Mbanasor

et al. 2022

Food Processing Preservation

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Softening of the pulp of African black olive fruit (Canarium schweinfurthii) is one of the unit operations in the maceration and de‐pulping process of the pulp for consumption or to produce masticatories or oil. The softening process is temperature‐sensitive, and hot water treatments are applied arbitrarily by local processors that might result in the hardening instead of maceration or softening of the fruits. This study, therefore, investigates the effect of hot water treatment on the softening and maceration kinetics of the fruits at different temperatures. To achieve this, two varieties of the fruits were selected and immersed in a water bath at temperatures of 30–60°C. Some of the parameters determined were the moisture absorption rate, hardness ratio, dimensional changes, thermal properties, and softening kinetics. The results showed that the softening curves and kinetics were directly affected by the temperature of the hot water. Hardening of the pulp occurred at a hot water temperature of 60°C for the long variety. In contrast, softening did not take place at 30°C for both varieties. Maceration occurred at 40–50°C for the long variety and 40–60°C for the short variety. The maximum maceration rate was at 50°C with an average softening rate of 0.161 N/hr for long variety and the least rate was 0.0565 N/hr for 40°C short variety. The activation energy was 47.46 kJ/mol for the short variety and 48.06 kJ/mol for the long variety. All the properties were presented as a function of the temperature or moisture content with good results. The obtained data will be helpful in the scaling up of the de‐pulping process of the fruit by developing processing equipment for large‐scale industrial processing and also prevents hardening that can result in losses for small‐scale processors who soften and sell the fruits as snacks. Novelty impact statement Several studies abound on African black olive (Elemi) but none is available on the processing dynamics of softening the pulp for de‐pulping the fruits to produce masticatories or oil. A good number of these research focused on physical properties, biochemical contents, proximate composition, and other in vivo assessments. Therefore, the present study highlights the softening kinetics of the fruit during the maceration process. It showed that (1) hardening of the pulp occurs at 60°C while 30°C cannot cause maceration; (2) The maceration rate follows a three‐period pseudo first‐order kinetics; (3) Quicker maceration can be achieved at 50°C soaking water temperature.

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ρ_{b} goodbreak= ()(, 2.494 M goodbreak- 0.016 {(M)}^{2} goodbreak- 1.054) goodbreak\times 10^{- 2}

ρ_{b} goodbreak= ()(, 0.638 M goodbreak- 0.005 {(M)}^{2} goodbreak+ 47.02) goodbreak\times 10^{- 2}

…”

Section: Methodsmentioning

confidence: 99%

Section: Physical Propertiesmentioning

confidence: 99%

Thermal softening kinetics of African black olive fruit: Influence of temperature and water absorption on the thermal maceration dynamics and thermophysical properties

Ndukwu

James

Mbanasor

et al. 2022

Food Processing Preservation

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“…(2019) studied the moisture flux of these cores and results obtained showed that all the flow properties increased with an increase in the moisture content except for the coefficient of mobility [3]. The physical parameters of Canarium schweinfurthii Engl fruit decreased linearly with a decrease in moisture content [8].…”

Section: Introductionmentioning

confidence: 99%

Elaboration and Characterization of a Composite Material Based on <i>Canarium schweinfurthii</i> Engl Cores with a Polyester Matrix

Ndapeu¹,

Tamwo²,

Koungang³

et al. 2020

MSA

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The aim of this work was to develop and characterize a polyester matrix composite material based on Canarium schweinfurthii Engl core granule. The particle size and the mass fractions of these cores used as fillers in this composite were the two optimization parameters. The experimentation of the twelve sample areas was based on the following optimization parameters: Three particles sizes of 80 < T 1 < 160 µm, 160 < T 2 < 315 µm and 315 < T 3 < 630 µm and four mass fractions of 0%, 40%, 45% and 50%. The composites were produced by hand lay-up method. The physical and mechanical parameters concerned by this study are: absolute density, compressive stress at break, Young's modulus in bending and coefficient of static friction with wood. Each of these parameters was determined by testing ten specimens per sampling area. It was found that the absolute density varies very little as a function of particle size and mass fraction. This absolute density is between 1200 and 1232 kg·m −3 , which allows us to admit that this composite belongs to the family of light materials. The maximum compressive stress at break was obtained for the formulation 40% filler of size T 3 . This compressive stress at maximum rupture is in the range of 199.14 MPa. From 0% to 45% of filler, the flexural Young's modulus of the composite increases whatever the particle size. The highest value is obtained for T 2 particle size, i.e. 13.11 GPa. The static friction coefficient of the composite on wood increases as the filler con-How to cite this paper: Ndapeu

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“…[22], date fruit varieties [23], groundnut pods and kernels [24], Canarium schweinfurthii Engl. fruits [25], Roselle calyxes [26], bottle gourd seeds [27], almond nut and kernel [28], wild mango fruit and nut [29], fluted pumpkin seed [30], African oil bean seed [31], Prosopis Africana seed [32], pistachio nuts and kernel [33], guan seed [34], among others. Apart from engineers, information on properties of biological materials is useful to scientists, processors and plant breeders [35].…”

Section: Introductionmentioning

confidence: 99%

Physical properties of African star apple fruits and seeds

Onyekachi¹,

Oyinloye²,

Onyejefu³

et al. 2020

Poljoprivredna tehnika

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This research examines the physical properties of African star apple (Chrysophyllum albidum) fruits and seeds. The dimensions were measured with vernier calliper and the dimensional properties were computed using appropriate equations. The densities, porosity, angle of repose and coefficient of friction on three material surfaces were determined with standard methods from literature. The result of the study showed that the average major, intermediate and minor dimensions were 47.95 mm, 43.70 mm and 41.35 mm respectively for the fruits, and 26.05 mm, 15.12 mm and 6.07 mm respectively for the seeds. The volume, shape index and one thousand weight of fruits were obtained as 40.61 mm3 , 0.95 and 48.34 kg respectively whereas those of the seeds were obtained as 1.69 mm3 , 0.95 and 1.28 kg respectively. The true density, bulk density and porosity of the fruits were found to be 1710 kg/m3 , 1550 kg/m3 and 52.63 percent respectively, while that of the seeds were found to be 950 kg/m3 , 570 kg/m3 and 40.25 percent respectively. The sphericity obtained for the fruits and seeds were 0.94 and 0.55, respectively. Angle of repose was found to be 3.02o and 13.50o for the fruits and seeds, respectively. Coefficients of friction on plywood, mild steel and galvanized steel were 0.30, 0.24 and 0.20 respectively, for the fruits and 0.52, 0.46 and 0.39 respectively for the seeds. The empirical data from this study will aid researchers in the design and development of postharvest systems for the African star apple fruits and seeds postharvest operations.

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

Cited by 10 publications

References 14 publications

Thermal softening kinetics of African black olive fruit: Influence of temperature and water absorption on the thermal maceration dynamics and thermophysical properties

Thermal softening kinetics of African black olive fruit: Influence of temperature and water absorption on the thermal maceration dynamics and thermophysical properties

Elaboration and Characterization of a Composite Material Based on <i>Canarium schweinfurthii</i> Engl Cores with a Polyester Matrix

Physical properties of African star apple fruits and seeds

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

Cited by 10 publications

References 14 publications

Thermal softening kinetics of African black olive fruit: Influence of temperature and water absorption on the thermal maceration dynamics and thermophysical properties

Thermal softening kinetics of African black olive fruit: Influence of temperature and water absorption on the thermal maceration dynamics and thermophysical properties

Elaboration and Characterization of a Composite Material Based on &lt;i&gt;Canarium schweinfurthii&lt;/i&gt; Engl Cores with a Polyester Matrix

Physical properties of African star apple fruits and seeds

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Product

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About

Elaboration and Characterization of a Composite Material Based on <i>Canarium schweinfurthii</i> Engl Cores with a Polyester Matrix