Final Presentation

WELCOME

STUDIES ON ENGINEERING PROPERTIES OF MANGO STONE

Presented By

Anupam Kumar Shahnee, Reg. No. 492 & Kailash Patel, Reg. No. 516

Under The Guidance of

Dr. S. P. DivekarDepartment of Agriculture Process Engineering And

Technology CAET DAPOLI

Topics to be covered Introduction Review of literature

Materials and methods

Results

Conclusions

Introduction Mango is the king among tropical fruits.

In India The production of mango was 18002 MT from 2500 thousand ha area during year 2012 – 2013. (N.H.B.)

The production of mango was 633.0 MT from 482.0 thousand ha Area during year 2012 – 2013 in Maharashtra.

Cont…..

During the processing of ripe mango, its peel and seed are generated as waste, which is approximately 40 - 50 % of the total fruit weight.

The edible pulp makes up 33 – 85 % of the fresh fruit, while peel and kernel amount to 7 – 24 % and 9 – 40 %, respectively, on a fresh weight basis .

After consumption or industrial processing of the fruit, considerable amount of mango seeds are discarded as waste.

Review of LiteratureSr. No.

Author Year Particular

1 Palaniswamy et al.

1974 Mango Seed content 9 to 23 % of mango fruit by weight.

2 Hemabathy et al.

1988 Mango Kernel content of seed is 45.7 % to 72.8 % .

3 Zein & kassab 2005 mango seed kernel contain on a dry weight average 6 % protein, 11 % fat, 77 % carbohydrate, 2 % crude fibre and 2 % ash.

Cont…

Sr. No.


4 Gunjan and Waghmare

2007 Flow characteristics of pulp, juice, and nectar of kesar mango.

5 Ashoush and Gadallah

1988 Effect of mango by - products i.e. mango peel and seed kernel powder incorporated in biscuit to check its total phenolic content and antioxidant activity effect in prepared biscuit.

Cont…

Sr. No.


6 Ejiofor 1994 Mango kernel composed about 62.8 % lipid, 19.7 % carbohydrates, 8.9 % protein.

7 Arogba S. S. 1997 Discarded kernel in stony seed was convertible to an edible state by processing.

Material and method Moisture content :

Where, W1 = Weight of sample box (g) W2 = Weight of sample box with lid and alphonso / kesar mango stone (g) W3 = Weight of sample box with lid and alphonso / kesar mango stone after drying (g)

Cont…

Figure : Hot air oven and Weighing Balance

Geometric mean diameter :

Where, L = Length, mm B = Breadth, mm T = Thickness, mm

Sphericity :

Where, Dg = Geometric mean diameter, L = Length, mm

Surface Area : S = π * GMD2

where , S = surface area (mm2) GMD = geometric mean diameter, (mm)

Roundness :

Where, AP = Largest projected area of object in natural rest position AC = Area of smallest circumscribing circle.

Bulk density :

True density

Angle of repose

Where, h = height of piled , cm R = radius of piled circle, cm

Coefficient of friction

Where, W1 = Weight to caused sliding of empty box (g) W2 = Weight to caused sliding of filled box (g) W = Weight of material inside the box (g) Cont…

Figure : Frictional Apparatus

STRESS : compressive stress and tensile stress was

measured by help universal testing machine.

where P = Intensity of stress, N/m2

p = Load of force acting on body, N A = Area of Cross section, m2

Cont…

Figure : Universal Testing Machine for Tensile and Compressive Stress

RESULTS

Physical Properties of Mango Stone

Physical properties of mango stone such as moisture content, spatial dimensions, geometric mean diameter, sphericity, roundness, bulk density, true density, angle of repose, coefficient of friction were determined.

Table indicated that the average final moisture content of kesar mango stone was 15.21 % and 13.46 %, (w. b.) respectively.

Moisture content of Mango Stone

Sr. No.

Particular Minimum (%)

Maximum (%)

Average (%)

1 Alphonso mango stone

11.83 18.56 15.20 ± 3.37

2 Kesar mango stone

9.20 17.91 13.46 ± 4.35

The difference in average length of kesar mango stone and alphonso mango stone is about 6.01mm.

Length

Sr. No.

Particular Minimum, mm

Maximum, mm

Average , mm


51.95 82.38 67.35 ± 15.2

2 Kesar mango stone

49.906 107.23 73.36 ± 28.66

The difference in average length of kesar mango stone and alphonso mango stone is about 6.01mm.

Width

Sr. No.


Maximum, mm

Average , mm


28.72 47.07 37.75 ± 9.17

2 Kesar mango stone

26.93 50.93 36.17 ± 12.26

The difference in average thickness of kesar mango stone and alphonso mango stone is about 5.7 mm.

Thickness

Sr. No.


Maximum, mm

Average , mm


8.89 17.74 12.56 ± 4.46

2 Kesar mango stone

6.60 25.01 18.66 ± 9.21

The difference in average geometric mean diameter of kesar mango stone and alphonso mango stone is about 4.25mm.

Geometric mean diameter

Sr. No.


Maximum, mm

Average , mm


27.04 37.16 32.46 ± 5.07

2 Kesar mango stone

22.59 47.84 36.71 ± 12.62

The difference in average sphericity of kesar mango stone and alphonso mango stone is about 0.09 mm.

Sphericity

Sr. No.

Particular Minimum Maximum Average


0.401 0.597 0.51 ± 0.73

2 Kesar mango stone

0.349 0.698 0.501 ± 0.174

The difference in average roundness of kesar mango stone and alphonso mango stone is about 0.016 mm.

Roundness

Sr. No.



0.298 0.392 0.342 ± 0.047

2 Kesar mango stone

0.324 0.483 0.358 ± 0.079

The difference in average bulk density of kesar mango stone and alphonso mango stone is about 124.9 kg-m-3.

Bulk density

Maximum Average Minimum0

50100150200250300350400450

Alphonso mango stone Kesar mango stone

Bul

k D

ensi

ty, k

g / m

3

The difference in average bulk density of kesar mango stone and alphonso mango stone is about 180.1 kg-m-3.

True density


200400600800

10001200140016001800


True

Den

sity

, kg

/ m3

The difference in average porosity of kesar mango stone and alphonso mango stone is about 3.95 %.

Porosity


102030405060708090


Poro

sity

, %

The difference in average coefficient of friction of kesar mango stone and alphonso mango stone is about 0.06.

Coefficient of friction

Sr. No.



0.71 0.845 0.813 ± 0.067

2 Kesar mango stone

0.739 0.771 0.7537 ± 0.016

The difference in average angle of repose of kesar mango stone and alphonso mango stone is 2.98°.

Angle of repose

Sr. No.

Particular Minimum, Degree

Maximum, Degree

Average, Degree


66.84 67.75 67.30 ± 0.455

2 Kesar mango stone

63.44 65.77 64.32 ± 1.29

Mechanical properties describe the behavior of material under various types of loading. The knowledge of mechanical properties helps in designing of structures and equipments used to handle material, convey food processing of fruits, processing of grains, processing of seeds, processing of vegetables and other food products.

Mechanical properties of mango stone such as compressive stress and tensile stress of mango stone were calculated from universal testing machine.

Mechanical properties

The difference in average compressive stress of kesar mango stone and alphonso mango stone is 1.02 kg-f / cm2.

Compressive Stress for Alphonso Mango Stone

Compressive Stress for Kesar Mango Stone

The difference in average tensile stress of kesar mango stone and alphonso mango stone is 7.99 kg-f / cm2.

Tensile Stress for Alphonso Mango Stone

Tensile Stress of Kesar Mango Stone

The average value of engineering properties, length, width, thickness, geometric mean diameter, sphericity, roundness, area, bulk density, true density, porosity, compressive stress and tensile stress for alphonso mango stone are given as 67.35 mm, 37.75 mm, 12.46 mm, 32.46 mm, 0.51, 0.3424, 34201.56 mm2 , 257.1 kg / m3 ,894 kg / m3 , 69.73 % , 10.29 kg-f / cm2 and 148.13 kg-f / m3 respectively.

The average value of engineering properties, length, width, thickness, geometric mean diameter, sphericity, roundness, area, bulk density, true density, porosity, compressive stress and tensile stress for kesar mango stone are given as 73.36 mm, 36.16 mm, 18.66 mm, 36.71 mm, 0.501, 0.358, 3308 mm2 , 381.9 kg / m3 ,1074.1 kg / m3 , 65.78 % , 11.31 kg-f / cm2 and 16.32 kg-f / m3 respectively.

Conclusion

Thank you

Reference Anonymous (2014). Area and production of

Horticulture crops. Handbook on Horticulture statistics, 2014. Ministry of Agriculture, Govt. of India. Pp 10-13

Hemavathy J., Prabhakar J. V. and Sen D. P. (1988). Drying and storage behavior of mango (Mangiferaindica) seeds and composition of kernel fat. Asean Food Journal 4(2): 59-65.

Palaniswamy, (1974). Utilization of Mango seed. International Food Research Journal 19(4): 1325-1335.

Zein R. E., El-Bagour A. A. and Kassab H. E. (2005). Chemical and nutritional studies on mango seed kernels. Journal of Agricultural Science, Mansoura University., 30, 3285–3299.

Ashoush and Gadallah (2011). Utilization of Mango Peels and Seed Kernels Powders as Sourcesof Phytochemicals in Biscuit World Journal of Dairy & Food Sciences 6 (1): 35-42, 2011.

Arogba S. S. (1977). Physical, Chemical and Functional Properties of Nigerian mango (Mangifera indica) kernel and its processed flour. Journal of the Science of Food and Agriculture. 1997,73, pp.321–328.

Ejiofor M.A.N. (1994). Nutritional values of Ogbono (Irvingi gabonensis var. excels). Proc. ICRAF-IITA Conf. Irvingia gabonensis. May 3-5, Ibadan, Nigeria.

Gunjan V.R. and Vawaghmare D.S. (2007). Studies on dehydration of dahesari mango slices. India food packer.5-9.

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