Engineering properties of tamarind fruits with shell and without shell

  • JHALAKNATH SHARMA Department of Processing and Food Engineering, University of Agricultural Sciences, Raichur - 584 104, India
  • P. F. MATHAD Department of Processing and Food Engineering, University of Agricultural Sciences, Raichur - 584 104, India
  • UDAYKUMAR NIDONI Department of Processing and Food Engineering, University of Agricultural Sciences, Raichur - 584 104, India
  • R. S. ROOPA BAI Department of Processing and Food Engineering, University of Agricultural Sciences, Raichur - 584 104, India
  • SUNIL SHIRWAL Department of Farm Machinery and Power Engineering College of Agricultural Engineering, Raichur
Keywords: Angle of repose, Bulk density, Frictional properties, Fruits, Tamarind, Textural Properties

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.

Published
2025-09-30
How to Cite
SHARMA, J., MATHAD, P. F., NIDONI, U., BAI, R. S. R., & SHIRWAL, S. (2025). Engineering properties of tamarind fruits with shell and without shell. Journal of Farm Sciences, 38(03), 312-315. https://doi.org/10.61475/JFS.2025.v38i3.24