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African Journal of Food, Agriculture, Nutrition and Development
Rural Outreach Program
ISSN: 1684-5358 EISSN: 1684-5358
Vol. 20, No. 2, 2020, pp. 15509-15522
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Bioline Code: nd20022
Full paper language: English
Document type: Research Article
Document available free of charge
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African Journal of Food, Agriculture, Nutrition and Development, Vol. 20, No. 2, 2020, pp. 15509-15522
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A COMPARATIVE STUDY OF SELECTED ENGINEERING PROPERTIES OF CASHEW KERNELS GROWN IN NIGERIA
Ojike, O & Uzodinma, EO
Abstract
Engineering properties aid in the design and construction of equipment for post
processing of cashew kernels. In this study, the engineering properties of cashew kernels
from different locations were evaluated. The physical, mechanical and thermal properties
of the kernels at a moisture content of 5% (wet basis) were investigated. The samples
used for the study were randomly selected from four different plantation locations across
two basic agro-ecological zones of Nigeria. The experiments were carried out in three
replicates for each of the properties examined in any location in order to get average
values. The physical properties considered were length, width, sphericity, bulk density,
true density and specific gravity while the mechanical properties evaluated were
porosity, angle of repose, terminal velocity, coefficient of friction, compression force,
stress and deformation. The thermal properties examined were specific heat capacity and
thermal conductivity. The results showed no significant difference (p <0.05) in the
physical and thermal properties. Similarly, there was no significant difference (p <0.05)
on porosity, angle of repose and deformation while terminal velocity, coefficient of
friction, compressive force and stress were significantly different (p <0.05). It can be
concluded that a processing system developed using the property values of a particular
variety of cashew kernel can be conveniently used with any other variety of the kernel.
It is, however, recommended that varying force applications are to be used depending on
variety of kernel. This is because there were significant differences (p<0.05) in the values
of the mechanical properties examined and the end-product of the processing operation
will be the same due to the fact that deformation in all cases was significantly the same.
Equally, the thermal response of the cashew kernel from different plantation locations
will be the same since the thermal properties of the cashew kernels were significantly the
same.
Keywords
Cashew; processing; mechanical; physical; thermal; properties; agro-ecological; engineering; zones
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