| Abstract: | In this study, strength and frictional properties of pecan was determined as a functional of moisture content. A pecan was loaded between two parallel plates to determine the rupture force, deformation, power and firmness required to initiate pecan rupture and determined static and dynamic friction. The tests were carried out at five moisture contents of 5.23?%, 10.36?%, 15.78?%, 20.08?% and 25.42?% db and three axes (X, Y, Z). Physical characteristics of the pecan such as mass, dimensions (length, thickness and width), geometric mean diameter, sphericity, volume, and shell thickness were determined. The force required to initiate nut rupture decreased from 112.321 to 98.723 N, from 82.872 to 63,988 N and from 80.093 to 62.758 N for the length, suture and width orientations of loading with an increase in moisture content. The highest toughness (20.460 Jmm??3) was obtained at moisture content of 25.42?% db. The firmness decreased to a minimum value when moisture content was increased from 5.23 to 10.36?% db and later increased as moisture content was increased further from 10.36 to 25.42?% db. The static and dynamic coefficients of friction on various surfaces, namely, plywood, mild steel and galvanized metal also increased linearly with increase in moisture content. The plywood surface offered the maximum friction followed by mild metal and galvanized metal. |
