International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 12, Issue:2, February, 2023

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2023.12(2): 246-252

Determination of Physical – Mechanical Properties of Freshly Harvested Areca Nut Fruit
Pooja R. Pawar*, S. V. Pathak and P. U. Shahare
Department of Farm Machinery and Power, College of Agril. Engineering and technology, Dapoli, Dr. BSKKV, Dapoli, India
*Corresponding author

The physical properties of freshly harvested areca nut fruit were determined. Such properties are benefited to design and develop the areca nut harvesting, handling and processing machineries. Hence, the experiment was undertaken at 66.43 % (w.b.) moisture content of freshly harvested areca nut (ripe stage). The mean diameter, sphericity, volume, nut surface area, bulk density, true density, porosity, angle of repose. The mean values of length, breadth and thickness for areca nut were, 54.13 (± 3.87), 47.25 (± 2.53) and 41.73(±2.96) mm, respectively and geometric mean diameter, sphericity, bulk density, true density and porosity were 47.21 (± 2.40) mm, 0.87(± 0.043), 196.72 kg/m3, 1.06 g/cc and 81.61 per cent, respectively. While, surface area and volume of areca nut fruit were 22035.16 mm2 and 19488.3 mm3, respectively. Mechanical properties of areca nut fruit and tree were measured. Mean values of static coefficient of friction were obtained on steel, plywood and glass was 0.24, 0.18 and 0.15, respectively. While, average force required for breaking of freshly harvested areca nut was 3.7 kN.

Keywords: areca nut, physical properties, mechanical properties, tender or mature nuts

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How to cite this article:

Pooja R. Pawar, S. V. Pathak and Shahare, P. U. 2023. Determination of Physical – Mechanical Properties of Freshly Harvested Areca Nut Fruit.Int.J.Curr.Microbiol.App.Sci. 12(2): 246-252. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.