Engineering and proximate properties of miracle berry fruit (Synsepalum dulcificum L.) essential for its processing equipment design

Abstract

This research was carried out to determine some physical, mechanical, mineral and proximate properties of miracle berry fruits (Synsepalum dulcificum L.) in the moisture range of 6.45− 9.73% (db). Physical properties including bulk density and terminal velocity were determined using standard methods. Mechanical properties including stiffness and deformation were determined using quasi-static compression analysis. Proximate and mineral compositions of the fruit including crude protein and calcium contents were determined using standard analytical methods. Results showed that the terminal velocity, stiffness, crude protein, calcium contents decreased generally with an increase in the moisture content (p < 0.05). The average values of the terminal velocity, stiffness, crude protein, calcium contents of the fruit at 9.73% (db) were 10.45 mm/s, 1.99 N/mm, 9.66% and 72.17 mg/100g, respectively. This finding can therefore be used in the design of processing equipment for the fruit.