Mass modeling of engineering properties and characterization of Kadamb fruit (Neolamarckia cadamba): An underutilized fruit

Abstract

AbstractKadamb fruit (Neolamarckia cadamba) is considered as an underutilized fruit in the world despite its nutritional and therapeutic values. This research work emphasized on the determination of some engineering, structural, and thermal properties of Kadam fruit. Moreover, mass was predicted based on measured physical properties using linear, quadratic, and power models. This fruit has an arithmetic mean diameter of 49 mm and sphericity of 0.97 which is inferred as spherical in shape. The angle of repose was found to be 59.53° and the coefficient of friction on the galvanized steel surface was 0.18. Due to its higher moisture content (75%–80% wb), Kadamb fruit is perishable in nature. Linear, quadratic, and power models were used to fit the experimental data to predict mass of the fruit. Goodness of fit was judged based on higher correlation coefficient values (R2 > 0.85). The flakiness ratio best predicted the mass of the Kadamb fruit. The average values of hardness and hardness deformation for Kadamb fruit were observed to be 51.71 ± 3.26 N and 10.70% ± 1.21%, respectively. The glass transition temperature (Tg) of the fruit was recorded as 58°C by a differential scanning calorimeter. Infrared spectrum analysis showed the presence of aliphatic amines, ketones, carboxylic acid, alcohol, ester, ether, and phenols. The crystallinity index of ripe fruit, raw fruit, and peel was found to be 0.35, 0.30, and 0.30, respectively. This experimental result on engineering, thermal, and structural properties, along with mass modeling on Kadamb fruit will be helpful in the design and development of post‐harvest machinery and value addition thereafter.Practical ApplicationsThe exponential growth of the world population has stood as the most significant challenge in front of food scientists to look for alternative food sources. Kadamb fruit could fill the food bowl of human beings because of its nutritional components, polyphenols, and other phytochemicals. Studies on engineering properties and mass modeling of Kadamb fruit could be the first step in adopting food processes for value addition. This study would be helpful in developing and designing post‐harvest handling equipment like graders, sorters, cleaners, and the development of novel products and utilization of its by‐products.