Engineering properties of Gbafilo (Chrysobalanus icaco) fruits and kernels preparatory to primary processing

The aim of the study was to determine the physical properties of gbafi lo fruit and kernel, namely, axial dimension, geometrical and arithmetic mean diameter, sphericity, aspect ratio, 1000 unit mass, surface area, true and bulk density, porosity angle of repose and coeffi cient of static friction. Investigation of physical properties of gbafi lo (Chrysobalanus icaco) is important for the design of appropriate equipment for processing, transporting, cleaning, sorting, packaging and storage processes. The mean length, width and thickness of gbafi lo fruit (Chrysobalanus icaco) were determined at 8.3% moisture content (d.b.). The analysis of variance showed that variations in the values obtained for fruit and kernel for axial dimensions were signifi cantly different at 5% probability level. The arithmetic and geometric mean diameter for gbafi lo fruit were 24.95 mm and 24.74 mm. The sphericity, surface area and as well as 1 000 unit mass of gbafi lo kernel were 0.82, 1 056.70 mm2 and 2 804.64 g. True and bulk densities were 989.19 kg/m-3 and 652.53 kg/m-3 for kernel. Angle of static friction of gbafi lo fruit and kernel were 19.34° and 17.61°. Data obtained were subjected to analysis of variance (ANOVA) and Duncan Multiple Range (DMR) using Statistical Analysis System. The static coeffi cient of friction of plywood structural surface was observed to be the highest followed by galvanized steel sheet and glass. This is an indication that plywood interior lining would not be suitable material for chute design. All the gbafi lo fruit and kernel parameters investigated were signifi cantly different (P < 0.05). This fi nding could therefore be useful in the design and fabrication of gbafi lo processing machines.