Physical properties of unshelled, shelled and kernel of velvet tamarind (Dialium guineense) fruit from Nigeria

Abstract

Physical properties of agricultural products are the most important parameters to determine the optimum design of grading, conveying, processing, and packaging systems. This study was conducted to investigate some post-harvest physical properties of unshelled (black), shelled (yellow) and kernel of velvet tamarind (Dialium guineense) fruit. The physical properties studied include axial dimensions, geometric mean diameter (GMD), arithmetic mean diameter, square mean diameter, equivalent mean diameter, surface area, aspect ratio, specific surface area, sphericity, mass, volume, density, porosity, moisture content, angle of repose and coefficient of static friction on various surfaces. The mean length, width, and thickness of velvet tamarind fruit (unshelled) were found to be 17.4, 16, and 8.1 mm respectively; while for the kernel they were 7.7, 7.2, and 3.6 mm, respectively. The sphericity, porosity, bulk density, and angle of repose of tamarind fruit (unshelled) were 0.75, 12.5%, 843.7 kg/m3, and 31.5° respectively. The GMD, surface area, and aspect ratio were 13 mm, 46.3 x 10−5 m2, and 0.93 respectively for the unshelled fruit; but were 9.1 mm, 22.3 × 10−5 m2, and 0.67 respectively for the shelled fruit; and were 5.8 mm, 9.2 × 10−5 m2, and 0.94 respectively for the kernel.