Effects of Temperature Ntmeg

703
Bulgarian Journal of Agricultural Science, 13 (2007), 703-712

National Centre for Agrarian Sciences
Effects of Temperature and Moisture Content on the

Strength Properties of African Nutmeg (Monodora
Myristica)
* W. BURUBAI1, A. J. AKOR1, A. H. IGONI1 and Y. T. UYATE2
1
Department of Agricultural Engineering, Rivers State University of Science and
Technology,P.M.B. 5080, Port-Harcourt, Rivers State, Nigeria
2
Department of Chemical/Petro-chemical Engineering, Rivers State University of
Science and Technology,P.M.B. 5080, Port-Harcourt, Rivers State, Nigeria
Abstract
BURUBAI, W., A. J. AKOR, A. H. IGONI and Y. T. PUYATE, 2007. Effects of

temperature and moisture content on the strength properties of African nutmeg
(Monodora myristica). Bulg. J. Agric. Sci., 13: 703-712
The effects of temperature and moisture content of African nutmeg seedcoat was studied as
it affects compressive force, deformation, failure stress, strain energy and modulus of elasticity
(firmness). Quasi-Static compressive tests were conducted at Sample temperatures of 60o, 100o,
140o, 180o and 220oC. Similar tests were also performed at moisture content levels of 8.0, 11.2,
14.0, 17.4 and 28.7 percent (db) in an axial loading orientation. Investigations reveal that force
needed to crack open the seedcoat decreased from 52.8N to 32.0N at temperatures of 60oC and
220oC respectively. A similar trend was also observed as compressive force decreased from
56.6N to 33.0N as moisture levels increased from 8.0 to 28.7 percent respectively. Deformation
values were observed to increase from 0.64mm to 0.97mm for 60oC and 220oc respectively. These
values of deformation varied from 1.07mm to 1.54mm at moisture content levels of 8.0 to 28.7
percent respectively. Failure stress, strain energy and youngs modulus all tended to decrease
with an increase in temperature. Also as moisture content increases, failure stress and modulus
of elasticity decreased. However, an increase in strain energy was observed from 0.0201N.mm to
0.0341N.mm for an increase in moisture from 8.0 to 28.7 percent respectively. Based on these
findings important recommendations are made.
Key words: African nutmeg, compressive force, deformation, failure stress, strain en-
ergy
Introduction African nutmeg is the cracking of the seed

coat to extract the kernel. This energy
One of the most serious problems con- demanding and time-consuming unit op-
fronting the post harvest processing of eration can be positively manipulated by
ebiburu@yahoo.com
704 W. Burubai, A. J. Akor, A. H. Igoni and Y. T. Uyate
varying the moisture content and pre-heat- Ramana et al. (1992) investigated cel-
ing temperature to condition the seed for lular integrity during heating by microscopic
mechanical cracking. examination. It was observed that the pro-
Investigations reveal that, the moisture toplasts were disrupted around 60oC and
content in agricultural materials signifi- the cells lost their integrity between 50o
cantly affects their mechanical properties and 65oC. Bourne(1982) observed also that
such as modulus of elasticity, failure stress the firmness of biomaterials varies with
and rate of deformation of particularly fruits temperature. He observed that most bio-
and vegetables (Stroshine, 2005; Burubai, materials showed a slight linear softening
2007). Cenkowski and Zhang (1995) stud- with increasing temperature.
ied the effect of moisture content on the Morphologically, African nutmeg (Mo-
mechanical behaviour of Canola and ob- nodora myristica), belonging to the
served that the modulus of elasticity of the Anannacea family is a climber tree. It is a
product decreased with increasing mois- berry that grows well in the evergreen for-
ture content. Research results from inves- est of Africa. The seeds which are em-
tigation of the effect of moisture content bedded in a white sweet-smelling pulp of
on the strength properties of different ag- the sub-spherical fruit (fig. 1), are economi-
ricultural materials reveals that it is one of cally and medically important (Burubai,
the most important factors in the process- 2007). The kernel obtained from the seeds
ing and handling of such materials (Misra is a popular condiment used as a spicing
and Young, 1981; Shelef and Mohsenin, agent. When ground to powder is used to
1969; Jackman and Stanley, 1994; Ma- prepare pepper soup as stimulant to re-
mman and Umar, 2005). lieve constipation and control passive uter-
On the other hand, the softening phe- ine hemorrhage in women immediately
nomenon that occurs in plant materials after child birth (Udeala, 2000). However,
upon heating has been believed by some the most demanding unit operation is the
scientist to be as a result of cell separa- cracking which is yet to be mechanized.
tion (Shomer, 1995). Others however, ob- This can only be achieved if information
serve that cell rupture generally attends on the strength properties of this economi-
the heating process (Reeve, 1977). cally and medically viable crop is provided.
Fig. 1. Fruit and seeds of African nutmeg

Effects of Temperature and Moisture Content on the Strength Properties.... 705
Therefore, the objective of this study S368.4, 2000). The effect of temperature
was to investigate the effects of pre-heat- on the strength properties were recorded
ing temperature and moisture content on by the integrator until the specimen failed.
compressive force, deformation, failure To ascertain the effects of moisture
stress, strain energy and Youngs modulus content, the seeds were conditioned to five
of African nutmeg seed coat rupture un- moisture content levels of 8.0, 11.2, 14.0,
der quasi-static loading. 17.4 and 28.7% (db) as recommended by
Oje (1993) and Aviara et al (2000) in in-
Materials and Methods vestigating the moisture content of thevetia
and shea nuts using the oven method. After
Fresh African nutmeg fruits were col- drying each group of samples were sealed
lected from the Sabagreia forest, Nigeria, in a polyethylene bag and immediately
on the 30th July, 2006. The fruits were pro- placed in an insulated box to ensure slow
cessed and all foreign matter and dam- cooling for 12hours before storage. Quasi-
aged seeds were removed. The seeds static compression was then performed
were then stored at 0oc and 90 % relative using the Instron Universal testing ma-
humidity for 48hours as a conditioning chine as recommended by ASAE S368.4
measure before use. (2000). Ten seeds were axially loaded at
For the effect of pre-heating tempera- a rate of 2.5 mm/min in each of the mois-
ture, the seeds moisture content was re- ture levels between two parallel plates.
duced to 14% (db) which represents the Strength properties data were automati-
moisture content of samples obtainable in cally obtained from the recorder chart of
the market. A temperature controlled the machine.
heating rig (Model TL1, NCAM, Nig) with
a cylindrical barrel heating chamber was Results and Discussion
used for testing temperature effects. Tem-
peratures 60o, 100o, 140o, 180o and 220o at The experimental results on the influ-
14% moisture content (db) and loading ence of both pre-heating temperature and
rate of 2.5mm/min were selected based moisture content on the five selected
upon those used by Vincent (1999) and strength properties of African nutmeg are
Khazaei and Mann (2004). Prior to test- shown respectively in Tables 1 and 2.
ing the samples were checked for possible
cracks on their surfaces and those with Compressive force
cracks were discarded. The thermostat The compressive load necessary to
was preset at the required temperature affect the desired seed coat rupture of
level and allowed to stabilize. Ten samples African nutmeg was observed to decrease
were then pre-heated at each of the tem- as pre-heating temperature of the Speci-
perature levels for a constant period of 5 men increased (Table 1 and Figure 2). At
minutes. At the expiration of 5 minutes, 60oC, a compressive force of 52.80N was
the samples were immediately removed recorded. This value decreased to 32.0N
and compressed with an Instron Univer- at a temperature of 220o C. This negative
sal testing machine (Model 4400, Instron trend is in conformity with the findings of
Limited, England). This was done in con- Reeve et al. (1977), Bourne (1982), Ra-
formity with ASAE Standardes (ASAE mana et al. (1992) and Vincent (1999) as
Table 1
Effect of temperature on strength properties
Tempe- Strength Standard
N Mean Range
rature properties eviation
52.8 19.88 25.20 83.10
Compressive force (N) 0.643 0.328 0.359 1.429
o
60 C Deformation (mm) 10 5.587 2.1 2.667 8.794
2
Failure stress (N/mm ) 0.023 0.0217 0.0053 0.0742
Strain energy (N.mm) 180.9 29.28 132.91 226.68
2
Youngs modulus (N/mm )
o
100 C Deformation (mm) 10 0.594 0.194 0.242 0.781
2
2
Youngs modulus (N/mm ) 167.1 58.66 80.31 285.37
o
140 C Deformation (mm) 10 0.734 0.194 0.280 1.120
2
2
o
180 C Deformation (mm) 10 0.88 0.279 0.310 1.290
2
2
Compressive force (N) 32 18.76 7.30 63.40

o
220 C Deformation (mm) 10 0.97 0.281 0.22 1.01
2
2
reported in this work and elsewhere. It was tion in the quality of the product, hence a
however, observed that between 180oC cracking temperature of between 1000 C
and 220oC, not only was the cellular integ- and 1400 C is recommended.
rity lost but a serious colour change was On the other hand, the compressive
observed. This is an indication of a reduc- force value varied from 56.60N to 33.0N
Table 2
Effect of moisture content on strength properties
Moisture Strength Standard
N Mean Range
content, % properties deviation
56.6 20.49 27.60 96.20
8 Deformation (mm) 10 5.989 2.168 2.921 10.180
2
2
Youngs modulus (N/mm )
11.2 Deformation (mm) 10 0.628 0.178 0.388 0.911
2
Strain energy (N.mm) 0.0216 0.0161 0.0053 0058
2
Youngs modulus (N/mm ) 121.5 20 112.3 270.90
14 Deformation (mm) 10 0.773 0.432 0.256 1.675
2
2
17.4 Deformation (mm) 10 1.358 0.521 0.568 2.286
2
2
Compressive force (N) 33 11.2 10.20 53.00
Deformation (mm) 10 1.5378 0.6814 0.6810 2.855
2
28.7 Failure stress (N/mm ) 3.583 1.235 1.714 5.503
2
for moisture content levels of 8.0 percent breakage to appeal to consumers. Thus a
and 28.7 percent respectively. Though moisture content range of 11.2 to 14.0
seedcoat rupture required a lower force percent (db) is recommended for optimum
at higher moisture contents (conserving results. The correlation between compres-
energy), however product quality must be sive force and moisture content are shown
maintained by avoiding excessive kernel in Table 2 and Figure 3. These results agree
y = -4.683x + 55.561 70 y = -6.741x + 63.939

R 2 = 0.933
Compressive force,N
60 R2 = 0.9279
Compressive force,N
60 50
50 40
40 30
30 20
20 10
10 0
0 8 11.2 14 17.4 28.7
60 100 140 180 220
Moisture content,percent
Temperature,oC
Fig. 2. Effect of temperature Fig. 3. Effect of moisture contents on
on compressive force compressive force
with that of Cenkwoski and Zhang (1995)- force is required to achieve the desired
high correlation. deformation. These results are consistent
with that of Khazaei and Mann (2004).
Deformation The relationship between moisture con-
Data on deformation of African nut- tent and deformation is also presented in
meg seed coat rupture as a function of Table 2 and Figure 5. It is evident that
both temperature and moisture content values of deformation varied from 1.074
were all obtained from the recorder chart mm to 1.537 mm for moisture content lev-
of the Instron testing machines (Tables 1 els of 8.0 percent and 28.7 percent respec-
and 2). Results reveal that deformation in- tively. However, these two extreme mois-
creased as temperature increases. At ture content (8.0 and 28.7 percent) were
60oC, a deformation of 0.643mm was no- accompanied with excessive kernel break-
ticed. This increased to 0.970mm at age. This is not good for quality control.
220oC. This positive correlation (Figure 4) Thus a moisture content range of 11.2 to
shows that at higher temperatures, lesser 14.0 percent (db) is recommended for best
y = 0.084x + 0.5322 2 y = 0.1658x + 0.5769

1.2 2 R2 = 0.4695
Deformation, mm
R = 0.9498
Deformation, mm
1.5
1
0.8 1
0.6
0.4 0.5
0.2
0 0
60 100 140 180 220 8 11.2 14 17.4 28.7
Temperture, oC M oisture content, percent
Fig. 4. Effect of temperature on Fig. 5. Effect of moisture content on

deformation deformation
results. The results herein presented are is shown in Figure 7. The findings here
in agreement with that of Jackman and presented are consistent with the investi-
Stanley (1994). gations of Misra and Young (1981) and
Mamman and Umar (2005).
Failure stress
This is the yield stress at which the Strain energy (Toughness)
seed coat fails under the applied compres- This is the energy absorbed by the
sive force. Data on the effect of both pre- seeds prior to seed coat rupture per unit
heating temperature and moisture content of seed volume. Data on strain energy of
on the failure stress of African nutmeg the specimen as a function of tempera-
were obtained directly from the recorder ture and moisture is shown in Table 1 and
chart as shown in Tables 1 and 2 above. Table 2. Generally, strain energy tended
Results from Table 1 shows that, gen- to decrease with increasing temperature
erally failure stress responded negatively as revealed in Table 1 and Figure 8. An
to an increase in temperature. At 60oC, a average value of 0.0233N.mm was re-
failure stress value of 5.587N/mm2 was corded at 60oC and 0.0125N.mm at 220oC.
obtained. This value reduced to 3.39N/ This trend reveals the inability of African
mm2 at 220oC. The cause and effect be- nutmeg seeds to absorb energy at higher
tween temperature and failure stress is temperatures, thereby confirming the work
presented in Figure 6. The results obtained of Shomer (1995) on potatoes.
confirm the fact that increases in tempera- Table 2 however reveals that increase
ture reduces the cellular integrity of in moisture content has a positive effect
biomaterials (Ramana et al., 1992) on strain energy. The seeds had an aver-
Furthermore, Table 2 reveals that, as age strain energy value of 0.0201N.mm
moisture content increases, failure stress at 8.0 percent moisture, but increased to
decreases. The average failure stress was 0.0341N.mm at 28.7 percent moisture.
5.989N/mm2 at 8.0 percent
2
moisture con- This relationship is shown in Figure 9.
tent and 3.583N/mm at 28.7 percent mois-
ture. The regressional relationship be- Youngs modulus
tween failure stress and moisture content Otherwise called firmness or rigidity,
y = -0.4948x + 5.878
6 R2 = 0.933 8
Failure stress, N/mm2
y = -0.711x + 6.7612
2
5
Failure stress, N/mm
6 R2 = 0.9264
4
3 4
2 2
1
0
0
8 11.2 14 17.4 28.7
60 100 140 180 220
Moisture content, percent
Temperture ,o C
Fig. 6. Effect of temperature Fig. 7. Effect of moisture content
on failure stress of failure stress
0.025 y = 0.0033x + 0.015

y = -0.0024x + 0.0228 0.04
R2 = 0.8699
Strain energy, N.mm
R2 = 0.7245 0.035
Strain energy, N.mm

0.02
0.03
0.015 0.025
0.02
0.01 0.015
0.01
0.005 0.005
0
0
8 11.2 14 17.4 28.7
60 100 140 180 220
M oisture content, percent
Temperature, percent
Fig. 8. Wffect of temperature Fig. 9. Effect of moisture content

on Strain energy on strain energy
Youngs modulus is a measure of how (1992). However, the regression relation-

easily the seed coat can be ruptured. The ship between youngs modulus and tem-
effect of this fundamental strength prop- perature is revealed in Figure 10.
erty as a function of temperature and Results in Table 2 also indicate that,
moisture content are shown in Tables 1 generally moisture content has a negative
and 2 above. The effect of temperature effect on the firmness of African nutmeg
as shown in Table 1 reveals that as tem- seed coat. Average values of youngs2
perature increases, Youngs modulus tends modulus varied2 between 128.59N/mm
to decrease. At 60oC, an average2 youngs and 40.30N/mm for moisture levels of 8.0
modulus value of 180.89N/mm was 2ob- percent and 28.7 percent respectively. This
tained, but declined to 98.73N/mm at decline in resistance of the seed coat to
220oC. This implies that as temperature applied load as a result of moisture in-
increase cellular integrity is lost, confirm- crease could be used to conserve force.
ing the investigations of Ramana et al. However, to avoid excessive kernel break-
160 y = -25.27x + 164.64

Young's modulus, N/mm 2
Young's modulus, N/mm 2
y = -19.129x + 203.93 140 R2 = 0.878

200 R2 = 0.9309 120
150 100
100 80
60
50
40
0 20
60 100 140 180 220 0
o
Temperature, C 8 11.2 14 17.4 28.7
Moisture content, percent
Fig. 10. Effect of temperature on Youngs Fig. 11. Effect of moisture content on
moduls Youngs moduls
age (quality control), cracking should be for Agricultural Mechanization (NCAM)

conducted within the range of 11.2 per- for granting us the permission to use their
cent and 14.0 percent moisture content. UTM laboratory.
These results are consistent with that of
Shelef and Mohsenin (1969) and are dis-
played in Figure 11. References
Engineering Implication ASAE Standard, 10th Ed. (2000). S368.4. Com-
In a bid to mechanize the various unit pression Test of Food Materials of Con-
operations involved in the post-harvest pro- vex Shapes. St. Joseph, Michigan: ASAE.
cessing of African nutmeg seeds, infor- Aviara, N., M. Haque and I. Izge, 2000. Physi-
mation and data on the behavior of these cal and Frictional properties of Shea nut.
strength properties as a function of tem- Agro-Science, 1 (2): 19-34.
perature and moisture content is needed. Bourne, M., 1982. Effect of temperature on
These data when fully used will not only firmness of raw fruit and vegetables. Jour-
save energy but will promote the design nal of Food Science, 47: 440-444.
and development of effective and efficient Burubai, W., 2007. Modeling the load-defor-
process machines. mation behaviour of Africa nutmeg during
cracking. Ph.D Thesis. Department of
Conclusion Agricultural Engineering, Rivers State Uni-
versity of Science and Technology, Port
From the study it can be concluded that, Harcourt, Nigeria.
the compressive force needed to initiate Cenkwoski, S. and Q. Zhang, 1995. Effect of
seedcoat rupture of African nutmeg de- Sorption hysteresis on the mechanical
creased with an increase in both pre-heat- behaviour of Canola. Transactions of the
ing temperature and moisture con- ASAE, 38 (5): 1455 1460.
tent.Compressive force values of 52.8N Jackman, R. and D. Stanley, 1994. Influence
and 32.0N were obtained at 60oC and of the skin on puncture properties of chilled
220oC respectively. Also 56.6N and 33.0N and non-chilled tomato fruit. Journal of
were recorded for 8.0 percent and 28.7 Texture Studies. 25: 225-230.
percent moisture contents respec-tively. Khazaei, J. and D. Mann, 2004. Effects of tem-
However, deformation which is the perature and loading characteristics on
desired parameter increased positively mechanical and stress relaxation proper-
with an increase in both temperature and ties of sea Buckthorn Berries, Part 1. Com-
moisture. But other properties such as fail- pression Tests. Agric. Eng. International:
ure stress, and youngs modulus decreased CIGR J. Scientific Research and Develop-
with increase in both temperature and ment, Vol. VI.
moisture content, thereby confirming the Mamman, E. and B. Umar, 2005. Effects of
works of Shelef and Mohsenin (1969) and moisture content and loading orientation
Ramana et al. (1992). on the mechanical properties of balanites
aegyptiala nuts. Journal of Scientific Re-
Acknowledgements search, 7 (2): 20 - 25.
The authors are grateful to the Man- Misra, R. N. and H. Young, 1981. A model for
agement and Staff of the National Centre predicting the effect of moisture content
on the modulus of elasticity of soybeans. ties of Shelled Corn.. Cereal Chemistry, 5

Transactions of the ASAE, 24 (5): 1338- (1): 242-253.
1341. Shomer, I., 1995. Swelling behaviour of cell
Oje, K., 1993. Some engineering properties of wall and starch in potato tuber cells 1.
theretia nuts. Journal of Agricultural En- Starch leakage and structure of single cells.
gineering Research, 55: 27-43. Carbohydr. Polym., 26: 47-53.
Ramana, S. V., A. Taylor and W. Wolf, 1992. Stroshine, R., 2005. Physical Properties of
Measurement of firmness in carrot tissue Agricultural Materials and Food Products.
during cooking using dynamic, static and Department of Agricultural and Biological
sensory tests. J. Sci. Food. Agric., 60: 369- Engineering, Purdue University, West
375. Lafayette, Indiana.
Reeve, R. M., 1977. Pectin, Starch and Texture Udeala, O. K., 2000. Preliminary evaluation of
of potatoes: some practical and theoretical dike fat, a new tablet lubricant. Journal of
implications. J. Texture studies, 8: 1-17. Pharmacy and Pharmacology, 32: 6-9.
Shelef, L. and N. N. Mohsemin, 1969. Effects Vincent, F. V. J., 1999. Fracture properties of
of moisture content on mechanical proper- Plants. Adv. Bot. Res., 17: 235-287.
Received July, 23, 2007; accepted October, 12, 2007.

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703

Bulgarian Journal of Agricultural Science, 13 (2007), 703-712

Effects of Temperature and Moisture Content on the

BURUBAI, W., A. J. AKOR, A. H. IGONI and Y. T. PUYATE, 2007. Effects of

Introduction African nutmeg is the cracking of the seed

Fig. 1. Fruit and seeds of African nutmeg

Compressive force (N) 32 18.76 7.30 63.40

y = -4.683x + 55.561 70 y = -6.741x + 63.939

y = 0.084x + 0.5322 2 y = 0.1658x + 0.5769

Temperture, oC M oisture content, percent

Fig. 4. Effect of temperature on Fig. 5. Effect of moisture content on

0.025 y = 0.0033x + 0.015

Strain energy, N.mm

Fig. 8. Wffect of temperature Fig. 9. Effect of moisture content

Youngs modulus is a measure of how (1992). However, the regression relation-

160 y = -25.27x + 164.64

Young's modulus, N/mm 2

y = -19.129x + 203.93 140 R2 = 0.878

age (quality control), cracking should be for Agricultural Mechanization (NCAM)

on the modulus of elasticity of soybeans. ties of Shelled Corn.. Cereal Chemistry, 5

Received July, 23, 2007; accepted October, 12, 2007.

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