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Vol. 12, Issue 2 (2023)

Textural properties of custard apple related to its peel and pulp separation mechanization

Sonali C Khanbarad and PH Bakane
Custard apple fruit is very delicate to process and easily get contaminated. The operation of pulp separation is time consuming therefore there is a need to develop a machine. The findings of the study can be used to assist in the design and development of custard apple peel and pulp separation machine. In this study, the textural and mechanical properties of custard apple fruit halves were investigated by using a uniaxial compression test. The average values of hardness, compression energy, peel thickness, adhesiveness, stiffness and stringiness for custard apple halves were 198.99 N, 28.76 kg. Sec, 4.46 mm, -0.023 kg. Sec, 0.43 kg/sec and 4.80 mm respectively. The average values of experimental and theoretical modulus of elasticity obtained from the stress-strain curve and Hertz equation for custard apple halves were 0.027 and 0.023 respectively. The minimum values of modulus of elasticity for custard apple fruit showed that minimum force and energy was required for compressing the fruit halves. Low elastic modulus signifies that the less stress (0.02-0.1 MPa) required for compression of custard apple during the experiment.
Pages: 157-162  |  415 Views  254 Downloads

The Pharma Innovation Journal
How to cite this article:
Sonali C Khanbarad, PH Bakane. Textural properties of custard apple related to its peel and pulp separation mechanization. Pharma Innovation 2023;12(2):157-162. DOI: 10.22271/tpi.2023.v12.i2c.18424

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