Development of Palm Nut Dimensional Relationship by Empirical Method
Orua Antia *
Department of Agricultural and Food Engineering, University of Uyo, Uyo Akwa Ibom State, Nigeria
Aniekan Offiong
Department of Mechanical Engineering, University of Uyo, Uyo Akwa Ibom State, Nigeria.
William Olosunde
Department of Agricultural and Food Engineering, University of Uyo, Uyo Akwa Ibom State, Nigeria
*Author to whom correspondence should be addressed.
Abstract
Aims: This paper attempts to develop the relationship between the three dimensions of palm nut. The relationship could be utilized with other relevant engineering formulae to aid in the design of nut silos and determination of impact energy and speed required for cracking nuts to release high percentage of whole kernels in centrifugal nut crackers.
Study Design: Possible combinations of the three main axes of palm nut into two variables, denoted as x and y; were employed with equations of approximating curves.
Place and Duration of Study: Sample: Ideas Oil Mill, Ibesikpo, Akwa Ibom State, Nigeria. Study between January and June 2014.
Methodology: Fresh palm nuts of the Dura and the Tenera varieties were obtained and classified into large, medium and small size ranges. Each of the same classified size range of the Dura and the Tenera were put together to form a fair representative of large, medium and small size ranges of mixed nut variety. Each size range of the mixed nut variety was air oven dried at temperature of 105°C. The major axis dimension (d3), intermediate axis dimension (d2) and minor axis dimension (d1) of each nut were measured at 4-h intervals until bone dry mass of the nut was achieved. The data generated were analyzed.
Results: An empirical equation was fitted to relate the three dimensions of a nut.
Conclusion: Empirical equation developed is reasonably valid irrespective of nut moisture content and nut sizes.
Keywords: Palm nut, minor axis, intermediate axis, major axis