ISSN : 0975-3710
EISSN : 0975-9107
A.B. GAWANDE1*, P.H. BAKANE2, S.B. SOLANKE3
1Department of Agricultural Process Engineering, Dr Panjabrao Deshmukh Krishi Vidyapeeth, Akola, 444104, Maharashtra, India
2Department of Agricultural Process Engineering, Dr Panjabrao Deshmukh Krishi Vidyapeeth, Akola, 444104, Maharashtra, India
3Department of Agricultural Process Engineering, Dr Panjabrao Deshmukh Krishi Vidyapeeth, Akola, 444104, Maharashtra, India
* Corresponding Author : ashwini.gawande555@gmail.com
Received : 02-02-2020 Accepted : 26-02-2020 Published : 28-02-2020
Volume : 12 Issue : 4 Pages : 9559 - 9563
Int J Agr Sci 12.4 (2020):9559-9563
Keywords : Jamun fruit, physical properties, small, medium, large size
Academic Editor : Prof Jaime Cuauhtemoc Negrete, Rekha R Warrier, Dr R. S. Umakanth, Dr Vijay Prajapati, Dr R.R. Samarth
Conflict of Interest : None declared
Acknowledgements/Funding : Authors are thankful to Department of Agricultural Process Engineering, Dr Panjabrao Deshmukh Krishi Vidyapeeth, Akola, 444104, Maharashtra, India.
Author Contribution : All authors equally contributed
The objective of this study was to determine the physical properties of different grades of Jamun fruit. so that the knowledge gained will be used in design and development of equipment’s for cleaning, grading, harvesting, processing, transportation, separating, and packing. objectives of this study are to present basic principles of physical properties of 3 grades of Jamun fruit in order to facilitate the design of some machines for its processing. The Jamun fruits were procured from the local market Akola. The weight, axial dimension and etc. of the fruit were measured. Jamun fruits were graded according to the length (major diameter) of the fruits. The physical properties of graded fruits were determined. The wet basis moisture content of Jamun fruits was found to be 72.18 %. Results showed that the average values of small size fruit (<20 mm) weight, length, width, thickness, arithmetic mean diameter, geometric mean diameter, square mean diameter, equivalent diameter, volume, aspect ratio, sphericity, surface area, projected area were 3.70 g, 17.70 mm, 16.44 mm, 16.03 mm, 16.72 mm, 16.70 mm, 16.71 mm, 16.71 mm, 2.48 cm3, 93.05 %, 0.94, 8.81 cm2, 2.30 cm2 respectively, for medium size of the Jamun fruits (20-25 mm) the average values were found to be 6.51 g, 22.93 mm, 19.71 mm, 19.39 mm, 20.68 mm, 20.59 mm, 20.63 mm, 20.63 mm, 4.62 cm3, 86.27%, 0.90, 13.36 cm2, 3.55 cm2 respectively, and for the large size fruits (>25 mm) the values were 7.39 g, 26.28 mm, 19.88 mm, 19.11mm, 21.76 mm, 21.49 mm, 21.62 mm, 21.62 mm, 5.27 cm3, 75.73 %, 0.82, 14.57 cm2, 4.10 cm2. The average pulp content, seed content and pulp to seed ratio for small size of the Jamun fruit 60.7%, 39.80 % and 1.61, for medium size of the Jamun fruit the average values were 63.8 %, 34.5 % 1.97 and for the large size of the Jamun fruit the values were 67.8 %, 29.7 % and 2.35. The result showed that the Jamun fruit pulp content and pulp to seed ratio were increase by increasing weight of the fruit and seed content decreases. This study showed considerable variation in some physical properties of Jamun fruit. The values of L, a and b for 50 Jamun fruits were found to be 13 to 23, 0.06 to 3.92 and -0.36 to 2.40 respectively. The average hardness for small, medium and large size Jamun fruit 3.33, 1.65 and 2.28 N respectively.
1. Baryeh E.A. (2001) Journal of Food Engineering, 47(4), 321-326.
2. Baryeh E.A. (2002) Journal of Food Engineering, 51(1),39-46.
3. Shahnawaz M. and Sheikh S.A. (2011) Journal of Horticulture and Forestry, 3(10), 301-306.
4. Veeravenkatesh M. and Vishnuvardhan S. (2014) International Journal of Agricultural Engineering, 7(2),347-35.
5. Dineshkumar and Siddharth (2015) Journal of Food Research and Technology, 3 (4)125-130.
6. Bakane P.H., Khedkar M.B., Khobragade H.M. and Dange M.M. (2017) Journal of Food Research and Technology, 4(2),52-56.
7. Ghosh P., Pradhan R.C., Mishra S., Patel A.S. and Kar A. (2017) Current Research in Nutrition and Food Science Journal, 5 (1), 25-35.
8. Asoegwu S.N., Ohanyere S.O., Kanu O.P. and Iwueke C.N. (2006) Agricultural Engineering International, 5(6), VIII.
9. Mohsenin N.N. (1980) Gorden and Breach Science Publication, New York.
10. Razavi S.M. and Parvar M.B. (2007) International Journal of Food Engineering, 3(6).
11. Mirzabe A.H., Khazaei J. and Chegini G.R. (2012) Agricultural Engineering International, 14(3),190-202.
12. Maduko J.N. & Faborode M.O. (1990) International Journal of Technology, 1990, 2, 1-7.
13. Agrawal V., Rangare N.R. and Nair R. (2017) International Journal of Chemical Studies, 5(3), 07-11.
14. Ganachari A., Thangavel K., Ali S.M., Nidoni U. and Ananthacharya (2010) International Journal of Engineering Science and Technology, 2(12),7562-7566.