Please use this identifier to cite or link to this item: https://csirspace.foodresearchgh.site/handle/123456789/135
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dc.contributor.authorBart-Plange, A.-
dc.contributor.authorAddo, A.-
dc.contributor.authorAkowuah, J. O.-
dc.contributor.authorAmpah, J.-
dc.date.accessioned2017-10-04T16:00:07Z-
dc.date.available2017-10-04T16:00:07Z-
dc.date.issued2012-
dc.identifier.citationCanadian Journal of Pure & Applied Sciences, 6 (3), 2113-2119en_US
dc.identifier.issn1920-3853-
dc.identifier.issn1715-9997-
dc.identifier.urihttps://csirspace.foodresearchgh.site/handle/123456789/135-
dc.description.abstractThe effect of moisture content on some compressive properties of shea kernels was studied so as to provide useful data for the design of appropriate machinery for processing. The effects of moisture content on wet basis (w.b.) and loading on compressive stress, compressive strain, Young's modulus and crushing energy were examined. Compressive stress, compressive strain and Young's modulus decreased with increase in moisture content for shea kernel. Compressive stress and strain decreased linearly from 2.0 to 0.8MPa and 0.0085 to 0.002mm/mm as moisture content increased from 5% to 24% respectively. Young's modulus decreased non-linearly with moisture content from 2000MPa at 5.00% to 100MPa at 24.00%, while crushing energy increased non-linearly from 6 to 135mJ in the moisture content range of 5.00% to 24.00% w.ben_US
dc.language.isoenen_US
dc.publisherSENRA Academic Publishersen_US
dc.subjectVitellaria paradoxaen_US
dc.subjectMoisture contenten_US
dc.subjectShea Kernelen_US
dc.subjectCompressive stressen_US
dc.subjectCompressive strainen_US
dc.subjectCrushing energyen_US
dc.subjectYoung`s modulusen_US
dc.titleSome moisture dependent compressive properties of shea kernel (Vitellaria Paradoxa L)en_US
dc.typeArticleen_US
dc.journalnameCanadian Journal of Pure & Applied Sciences-
Appears in Collections:Food Research Institute

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