Journal of Food Technology

Year: 2010
Volume: 8
Issue: 3
Page No. 89 - 94

Moisture Content and Compression Axis Effects on Mechanical Properties of Shea Kernel

Authors : S.I. Manuwa and H.A. Muhammad

Abstract: Some mechanical properties of Shea kernel were investigated in this study. The kernels were divided into two categories sizes namely, Small Size Kernel (SSK) and Large Size Kernel (LSK) and the properties investigated were rupture force, deformation at rupture and energy consumed at rupture. The tests were carried out at a deformation rate of 50 mm min-1 and four moisture content levels of 25.9, 11.60, 6.88 and 4.98% (db) for SSK and 11.19, 6.21, 5.78 and 2.77% (db) for LSK. The variations in these properties were observed considering the effects of moisture content and compression axes on them as the kernels were air-dried. Sample kernels were compressed along the orthogonal axes corresponding to major diameter (length), intermediate diameter (width) and minor diameter (thickness) of Shea kernel. Some physical characteristics of Shea kernel such as dimensions, geometric mean diameter and mass were also evaluated.

How to cite this article:

S.I. Manuwa and H.A. Muhammad, 2010. Moisture Content and Compression Axis Effects on Mechanical Properties of Shea Kernel. Journal of Food Technology, 8: 89-94.

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