A Study on Engineering Properties on Apple Ber
Shoba H. *
Department of Agricultural Engineering, College of Horticulture, Munirabad, Koppal, University of Horticultural Sciences, Bagalkot, Karnataka (583233), India.
Nagaraja G.
Department of Agricultural Engineering, College of Horticulture, Munirabad, Koppal, University of Horticultural Sciences, Bagalkot, Karnataka (583233), India.
Srinivas G.
Department of Food Engineering, DSLD CHEFT, Devihosur, Haveri (581110), University of Horticultural Sciences, Bagalkot, Karnataka, India.
Krishnamma P. N.
Department of Processing and Food Engineering, College of Agricutltural Engineering, University of Agricultural Sciences, GKVK, Bengaluru, Karnataka (560065), India.
Sreedevi M. S.
AICRP (FIM), Zonal Agricultural Research Station, V. C. Farm, Mandya (571405), University of Agricultural Sciences, GKVK, Bengaluru, Karnataka, India.
Jayashree G. C.
Department of Farm Machinery and Power Engineering, College of Agricultural Engineering, University of Agricultural Sciences, GKVK, Bengaluru, Karnataka (560065), India.
*Author to whom correspondence should be addressed.
Abstract
The study was conducted from August 2023 to September 2024 at the Department of Agricultural Engineering, College of Horticulture, Munirabad, Karnataka, India, with the objective of determining the engineering properties of apple ber (Ziziphus mauritiana). These properties are essential for the design and development of efficient material handling and food processing equipment. Fresh apple ber fruits were analyzed to evaluate their physical and mechanical characteristics, which serve as a crucial database for post-harvest operations such as grading, conveying, drying, and storage. The moisture content of the fruits ranged between 82–85% on a wet basis. The mean dimensions were recorded as 53 mm in length, 43 mm in width, and 22 mm in thickness, with a geometric mean diameter of 43.72 mm and sphericity of 0.67%. The average pulp-to-stone ratio was 8.00, indicating a high edible portion suitable for processing. The bulk density and true density were observed as 0.932 g/cm3 and 1.04 g/cm3, respectively, while the calculated porosity was about 12%. The angle of repose of the fruits ranged from 29° to 33°, reflecting their flow behavior during handling and storage. These engineering parameters provide valuable insights into the design of processing and handling equipment for apple ber, ensuring minimal mechanical damage and efficient material flow. The findings serve as a baseline for further research for optimizing equipment design, improved processing efficiency and equipment standardization in ber processing and post-harvest technology development.
Keywords: Apple ber, bulk density, engineering properties, moisture, processing