Some physical properties of kola nuts – a response surface approach
 
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1
Department of Food Technology, University of Ibadan, Ibadan, Nigeria
2
Department of Agricultural and Environmental Engineering, University of Ibadan, Ibadan, Nigeria
 
Int. Agrophys. 2014, 28(2): 251–255
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ABSTRACT
This work studied the effect of drying temperature and duration on some physical and mechanical properties of two varieties of kola nuts using a response surface methodology approach. Physical properties determined were length, breadth, thickness, sphericity, aspect ratio, colour and moisture loss, while mechanical properties were force at break, yield, and peak, deformation at break and peak, energy to peak, energy to break, and yield, and Young modulus. At 5% level of significance, only mass, moisture loss, and sphericity were the physical properties affected. However, all measured mechanical properties were affected by drying temperature and duration (p<0.05).
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