Engineering properties of tamarind fruits with shell and without shell
Abstract
Tamarind (Tamarindus indica) is a globally valued tropical fruit known for its culinary, industrial, and medicinalapplications. The average size of (20) tamarind fruits with shells were measured 105.29±2.50 mm (length), 23.10±0.22 mm(width) and 13.24±0.30 (thickness) while tamarind fruits without shell were 103.40±2.60 mm (length), 19.58±0.19 mm(width) and 9.69±0.12 mm (thickness), respectively. Average fruit weights for tamarind fruits with shell were 20.618±6.33g and without shell were 15.504±5.23 g. Bulk density, true density, and porosity for tamarind fruits with shell were507.66±10.78 kg m-³, 1136.36±150.81 kg m-³ and 55.33±6.00% while for without shell were 392.66±2.51 kg m-³, 613.01±12.03kg m-³ and 35.94±1.32%. Coefficients of friction (external, internal) and angle of repose were also measured, tamarind fruitswith shell exhibited higher friction coefficients and a steeper angle of repose. These findings provide critical insights for thedesign and optimization of tamarind processing equipment. The results underscore the importance of considering shellpresence in machine development and material handling systems.
