Moisture-dependent physical properties of jatropha fruit

The physical properties of fruit are important in designing and fabricating equipment and structures for handling, transporting, processing and storage, and also for assessing quality. The study was conducted to investigate some physical properties of jatropha fruit at various moisture levels. The average length, width, thickness and 1000 mass were 29.31 mm, 22.18 mm, 21.36 mm and 1522.10 g, respectively, at moisture content of 7.97% d.b. The geometric mean diameter increased from 24.03 to 24.70 mm and the sphericity varied between 0.82 and 0.83 as moisture content increased from 7.97% to 23.33% d.b., respectively. In the same moisture range, the bulk and true densities decreased from 278 to 253 and 546 to 435 kg m−3, respectively, whereas the corresponding porosity also decreased from 49.08% to 41.84%. As the moisture content increased from 7.97% to 23.33% d.b., crushing strength was decreased from 275 to 79 N, whereas the angle of repose and surface areas were found to increase from 36.41° to 41.72° and 1815.73 to 1917.59 mm2, respectively. The static coefficient of friction of jatropha fruit increased linearly against the surfaces of three structural materials, namely plywood (47.81%), mild steel (62.88%) and aluminium (34.82%) as the moisture content increased from 7.97% to 23.33% d.b.